Fuyu persimmons contribute to an outstanding salsa—and at a time when we’ve nearly accepted that salsa season is over until summer. Adjust ingredient amounts to suit your tastes. More ginger for spice, lime for tang, cilantro or mint for brightness, red pepper flakes for heat. Serve with tortilla chips as an appetizer or on a simple black bean taco.
I don’t consider myself a baking sort of cook. My loose style is more suited to the stovetop, but when I find a simple cake with a moist crumb that turns out well without a lot of fuss, I’m eager to make it over and over. This is one such cake. The original calls for Hachiya persimmons (normally used for baking), but you can easily substitute Fuyus. Just let them sit on the counter or in the fridge until they’ve matured to an ultra-soft consistency, then cut out the stem and scoop the gelatinous flesh out with a spoon. The fruit skin will look shrunken and bright lava orange when they’re ready.
Make sure you select Fuyu persimmons for this salad—they are sweet when firm, unlike their cousins, the Hachiyas, which are ripe when their flesh is as soft as jelly. If you are unable to find persimmon, substitute pear or apple.