by Karin Calloway
If you thought most persimmons were too bitter to eat, you haven’t had a perfectly ripe and wonderfully sweet persimmon. Neither had I, until a recent trip to San Francisco’s Saturday farmer’s market at the Ferry Building. This bustling, mostly organic market was packed with vendors selling this often misunderstood fruit, and throughout the city restaurant menus highlighted the season’s fresh, sweet persimmons.
Here’s they’re tossed in a salad with crisp winter greens, dates, spiced walnuts and a simple sherry vinaigrette. When persimmons are out of season, substitute your favorite seasonal fruits including strawberries, peaches, apples and pears.
Makes 6 servings.
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