It's fuyu time! As in Fuyu persimmons and fuyu as in winter. Late fall and early winter is when these beautiful, huge, sweet persimmons are shipped to us from a small farm in Nara. I had never had a better persimmon and every person we have given some to agree. They came a bit late this year, but I don't mind because they are picked only when they are ready.
They are good on their own, of course, just peeled and sliced. But they are also good in salads, such as with spinach and mizuna greens with a garlicky vinaigrette. Enjoy the fuyu!