Sometimes a friend will point out something they think is obvious and it comes as a complete revelation, bordering on an epiphany, to me. I was over at my friend Kim's the other day, sitting on the floor playing with her puppies and she said, "Want some persimmon?"
Now, I really love the way persimmons look. That bright orange globular body with the cool-looking leaves curling out the top are an art director's dream. But try as I might, I hadn't really found a recipe that made me sit up and say, "Wow, this is an amazing fruit!" And I'd tried a few, including a persimmon bread, persimmon chutney, persimmon sauce. It all lacked a certain oomph that I look for.
So when Kim handed me a slice of a Fuyu persimmon she'd bought at Trader Joe's, I wasn't sure what to expect. I bit into it, and it had a softly sweet taste and firm, smooth texture. I had another one, skin and all, and it was a delight. "So this is what persimmons are all about," I thought.
I was still pondering that when I got home and found that Culinate.com had called, wanting me to write a quick column about, you guessed it, persimmons! You can read it here, and get Luan Schooler's terrific recipe for Bresaola with Persimmons.