Persimmons in this week's hilbarn box came from a magnificent backyard tree in central Launceston. Bob, a hilbarn customer who originally hails from Queensland and knows his persimmons from his tamarillos, says persimmons should be left to soften almost to the point of over ripeness, then eaten just the way they are. What do you do with your persimmon? If, like us, you have no idea, here's the home of persimmons in Australia! Plus, ideas for recipes here.