Fuyu persimmons, in varying states of ripeness
Fuyu persimmons, in varying states of ripeness

I discovered a new fruit this weekend: Fuyu persimmons. I've had the softer hachiya variety and I'm not a big fan. But I thought I'd try Fuyus, and they are amazing. They are eaten hard, like apples, and they have a similar flavor to the hachiya variety, but without that weird mushy sliminess.

I chopped some into a salad and ate one raw next to a square of dark chocolate. It felt like true luxury.

Green Salad with Persimmons and Pecans
1 head Romaine lettuce, coarsely chopped
1 fuyu persimmon, peeled and coarsely chopped
a handful of toasted pecans
1 tablespoon oil (I used avocado oil, but you could also use canola or olive)
1 teaspoon balsamic vinegar
1 teaspoon maple syrup
salt and black pepper to taste

Put the lettuce, persimmon, and pecans into a large salad bowl.

Combine the oil, vinegar, maple syrup and salt+pepper in a small jar. Shake well.

Immediately before serving, dress and toss the salad.

Persimmon on FoodistaPersimmon