Fuyu persimmons are in season now. These are eaten a little crispy like an apple. The more orange in color, the more flavorful, but they must not get soft. They are good in salads with a hard, mild goat cheese on greens with oil and lemon or lime juice. Add dried cranberries and preserved lemon peel for additional dynamic, and they balance each other out. Sprinkle with pine nuts.
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