Sometimes things that you hate have a funny way of growing on you in an addictive manner. Once I got over my unfortunate introduction to Hachiya persimmons (The first time I tasted it, bit into a bright colored but inedibly tannic fruit that put me off it for a long time), My first instinct was to incorporate it into a lassi since to me the flavor & texture was reminiscent of the ugly brown Sapota fruit (that we called 'Chikoo' in hindi) My mother would blend the odd overripe chickoo with fresh yogurt & lots of ice and serve it up as the perfect drink for a hot Mumbai Summer afternoon. I like to blend the pulp with yogurt and a touch of chai spice.

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