Persimmons are in season during the winter months. The Hachiya variety, which is readily available in supermarkets, is large and round, with a slightly elongated bottom. The fruit absolutely must be soft and ripe before you eat it or it will be bitter, so plan ahead to allow firm fruit to ripen on the counter for a few days. When ripe, the red-orange flesh is creamy and juicy and the flavor is tart-sweet and unlike anything else—well worth waiting for or planning ahead. And it’s a wonderful source of vitamins A and C. Atop any salad it’s sure to dazzle you, but do try it with this super-healthful combination of calcium-, iron-, and vitamin A-rich organic arugula. Add thin slices of anise-flavored fennel and enjoy the combination of the peppery, mustardlike flavor of the arugula and the sweetness of the persimmon. It will make you do the “food dance.”
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