Fall Fruit Salad: Starring a Fuyu Persimmon

Photo from Sigona Farmer's Market

Even though summer is long gone, there are still days when I want fruit salad. With all of the spectacular fall fruit that's available right now, there's no reason not to make one, and today I did. The star of today's salad is the squatty and unassuming Fuyu persimmon.  We sell two types of persimmons at the Co-op- Fuyu and Hachiya. Fuyus are the ones I prefer; they are sweet and firm, with a unique flavor/texture profile that (to me anyway), tastes kind of like a cross between a pear, an apricot, and a mango. Fuyus are ripe when they are firm, so don't wait until they are soft to enjoy them. If you've never used one before, don't be shy... they're easy! Just cut the top off to remove the leaves, and then slice into little wedges. In this salad, I also added some pomegranate seeds which provided a nice textural contrast to the apples and pears. If you decide to be brave and try a persimmon, do make sure you pay attention to which type you're buying. Hachiya persimmons must be very soft (almost gelatinous) before you can eat them, otherwise you will end up with a horribly astringent flavor in your mouth. To eat a Hachiya, slice the top off and scoop out the gelatinous fruit with a spoon.The photo above shows the differences between Fuyus and Hachiyas.