Unappreciated fruit

It’s time to embrace persimmon

You’ve likely seen persimmon in the grocery store and then shied away from it, not quite sure what to do with it.

The most common variety in the U.S. is the fuyu persimmon, also called Japanese persimmon, and it looks similar to a slightly flatter orange tomato. The skin is thin and edible like the tomato, but texture is firmer, more like a cantaloupe. The flavor falls somewhere in between the two: not quite as acidic as a tomato and slightly less sweet than a melon.

The persimmon’s sweetness means an average fruit is about 115 calories — a bit higher than many other grab-and-go options like an apple — but the high fiber content means it’s a filling snack choice.

In addition to the fiber, persimmons are excellent purveyors of antioxidant vitamins C and A, with a medium piece of fruit providing 20 percent and 50 percent of our daily requirements, respectively.

Use the persimmon as a creative alternative to raw tomatoes or melon in your recipes.

Dice persimmon into tiny cubes and add to a bruschetta, serve slices on a cheese platter, wrap persimmon

wedges with salty prosciutto, or chop and toss

in salad. Or, just polish a persimmon

on your shirt and bite into it like an apple. In today’s recipe for Avocado and Goat Cheese Toast, I replace the trusty tomato slice on my avocado toast with a slice of persimmon, with its cheery orange color and star-shaped pattern etched into the flesh by nature.

I took the liberty of swapping part of the avocado for herbed goat cheese which makes the persimmon truly sing, making this a perfect entry into loving this underappreciated fruit.

Food Network star Melissa D’Arabian is an expert on healthy eating on a budget. She is the author of the cookbook, “Supermarket Healthy.”

MELISSA D’ARABIAN VIA AP Avocado and goat cheese toast with persimmon