Fuyu Persimmons, Ready to Eat Featured

Authors: nytimes Diners Journal

Fuyu Persimmons, Ready to Eat
Fuyu Persimmons, Ready to Eat
Fuyu Persimmons, Ready to EatFred R. Conrad/The New York Times

David Tanis, who writes the weekly City Kitchen column, is the author of two cookbooks, “A Platter of Figs and Other Recipes” and “Heart of the Artichoke and Other Kitchen Journeys.”

This week’s City Kitchen column is all about persimmons, mostly the ready-to-eat round Fuyu variety. Now is the moment to buy them — they’re popping up all over at greenmarkets and fruit stands. Though I do give a method for a rather delicious salad, here are a couple of dishes you can make with Fuyu persimmons that require no recipe and very little time.

One is a simple plate of very thin, horizontally sliced persimmons, a sprinkling of pomegranate seeds and a squeeze of lime. It makes a fine breakfast, salad or dessert. Or instead of lime, try a drizzle of sweet aged balsamic vinegar. (The crosswise slicing, by the way, reveals a gorgeous sand-dollar pattern.)

Another idea is a plate of prosciutto and thick-sliced persimmons, an ethereal sweet and salty combination now that summer melons are gone. Add a few arugula leaves and a drizzle of olive oil if you like, or a bit of chopped mint.

Regardless of how you use them, I definitely recommend peeling them. It makes a world of difference: the texture is much more pleasant.

Just make sure you’re using Fuyus. The more elongated, pointy Hachiya persimmons must be fully ripe and squishy-soft to be sweet. Then you can eat Hachiyas with a spoon, or turn them into a spectacular cake. More about that in a future column.

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