Persimmons

Persimmons are an exotic and versatile fall/winter fruit. Their bright-orange flesh and mildly-sweet flavor means they’re equally at home adorning a salad or sliced and served plain. They’re also sturdy enough to be sauteéd and are a particularly good match for chicken. Try adding a peeled and cored persimmon to your fruit smoothies to add a nouveau twist.

Persimmons come in two main varieties: Fuyu (pictured here) and Hachiya (which are shaped somewhat like Roma tomatoes). Knowing how they differ is critical, because while Fuyus can be eaten right away (or allowed to soften and take on a sweeter, smoother character), Hachiyas are very astringent and must be ripened almost to the point of breaking down. For this reason, I prefer Fuyus. Just be sure not to store them next to apples or bananas–Fuyus are sensitive to ethylene, a chemical that apples and bananas naturally give off when ripening.

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Tags: exotic fruit, persimmons, smoothies