THREE WAYS WITH FUYU PERSIMMONS

Photo courtesy of K & J Orchards, Winters, CA

Fuyu persimmons are one of my favorite late-fall fruits and last week a neighbor shared her bounty with me.

Over the years I've experimented with serving Fuyus in a variety of ways, and people who haven't tried these crunchy, tomato-shaped fruits are often won over in just the first bite. Unlike the Hachiya, which is gelatinous, the Fuyu is best eaten when firm.

Pick some up at a local farmers' market or health food store--or if you're lucky, try to get a few from a neighbor's tree.

Here are three simple recipes:

In the Raw

Wash Fuyu persimmons with cool water. Pat dry. Slice off the stems. Cut into eight pieces and put in a decorative pattern on a plate. Place toothpicks in each slice and serve.

Spinach Salad with Fuyu Persimmons
Serves 4

1 10-ounce bag baby spinach, rinsed and patted dry
1 med. Fuyu persimmon, washed, dried and sliced
2-3 T. pecans, toasted (can substitute walnuts) and coarsely chopped
dried cranberries or pomegranate seeds
your favorite vinaigrette salad dressing

Place spinach in salad bowl and top with sliced persimmons, toasted pecans, and dried cranberries (or pomegranate seeds). Gently toss salad with dressing.

Note: For added flavor, crumble feta cheese on top.

Mexican-Style Fuyu Persimmons

2 Fuyu persimmons, washed, stemmed, sliced
juice from one lime
salt
cayenne pepper

In a bowl or on a plate, drizzle lime juice over sliced persimmons. Sprinkle with salt and a dash of cayenne. Toss gently.

Note: This was my husband's invention a few nights ago and he loved it!