When I was a kid, persimmons were not as widely available as they are now, but they grow quite well in Southern California (and the trees are beautiful — they bear fruit after they lose their leaves, and look like they’re decorated for the holidays), and my family always looked for persimmons in the fall and winter. We used the Hachiya variety, which is elongated and heart shaped, and terribly astringent unless it’s gloriously squishily ripe, in breads, muffins and the annual Christmas night dessert of steamed persimmon pudding. The squatter, firmer Fuyu, which can be eaten when still firm, were eaten out of hand or used in salads. This particular salad incorporates some of my favorite fall flavors. It was inspired by a trip to the farmer's market and was a lovely Sunday lunch. <br /> <br />

Share: