Toast and persimmon good companions
You’ve likely seen persimmon in the grocery store and shied away from it, not quite sure what to do with it.
The most common variety in the United States 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 a tomato, but the 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 such as 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 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 this recipe for Avocado and Goat Cheese Toast, I replace the trusty tomato slice 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. This is a perfect entry to start loving this underappreciated fruit.