Last night I went to H-Mart (the Korean grocery store near Oxford Valley Mall) to do some shopping. I happened upon a package of persimmons, 3 for $1.49, so I decided to buy them, even though they looked a little sickly – sort of like tomatoes on the verge of going bad. But I was curious.
Apparently there are two types of persimmons: Hachiyas and Fuyus. I bought Fuyus. The Fuyu looks basically like a tomato: red and round. Hachiyas are more pear shaped and must be very ripe before you try to eat them (otherwise they are too astringent). I think Hachiyas are better for baking (try cookies), while Fuyus are delicious plain.
The Fuyus I bought felt plump and soft to the touch. They were perfectly ripe.
This morning I sliced one of the persimmons, sliced a Gala apple, and mixed them together with some of the fruit dip I posted earlier (dip!).
Fresh Persimmons and Apples with Dip
- 1 ripe persimmon
- 1 apple
- 2 tablespoons fruit dip
- 1 tablespoon chopped nuts (walnuts, perhaps?)
- Slice fruit. Mix with dip. Sprinkle nuts. EAT!