This interview originally appeared in the July/August 2024 Horn Book Magazine as part of the Publishers’ Previews: Debut Authors, an advertising supplement that allows participating publishers a chance to each highlight a book from its current list. They choose the books; we ask the questions.

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Which is The Most Perfect Persimmon, the one fresh from the tree or the one that’s been around for a while? Joo Hong’s grandmother makes a fortuitous visit to help answer the question.

Photo: Cat Laine.

1. What is your favorite way to eat persimmons?

I love persimmons in all forms — fresh, dried, frozen, and ripened. If I had to choose, I would pick the most ripened ones called hongshis. My grandmother always serves perfect ones using the freshest persimmons during Chuseok, the fall harvest festival. Hongshis are not the prettiest form of persimmons, especially the ones ripened at home. But the jelly-pudding-like fruit inside is so sweet and juicy.

2. Tell me about your grandmother.

My grandmother is my biggest cheerleader. She always tells me that there is a story to my art. My grandmother is also a storyteller. Whenever I visit her, she shares many stories from her life with me, and I’m so grateful for that.

3. What should I keep in mind when buying persimmons at the grocery store?

Fall is when persimmons are in season. There are two main shapes: flat and round. The flat ones are sweet and crisp when they are just ripe. You can make hongshis with any persimmons, but the round ones are the sweetest and the gooiest when fully ripened. If the persimmons taste bitter, that means they are not ripe yet!

4. If you were going to paint a still life, what food would you want in it?

In Korea, many families used to have persimmon trees in their yards, and generations enjoyed the persimmons from shared trees. I’d like to paint a still life picture of hongshis — mine, my mom’s, and my grandmother’s. I want to show how they are all shaped differently and filled with love and care.

5. What is your go-to gift when you’re the visitor?

Desserts, such as pastries, ice cream, and anything sweet. When I’m in Korea, I add fruits in season to my list of go-to gifts. Gifting food is a big part of Korean culture, and gifting fruits is special because they are so precious. When I visit a friend or a family member, I always look forward to hearing the dessert compliments. When I hear, “It’s not too sweet,” I know I’ve gotten the highest dessert compliment ever.

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