Not really much to say about this photo. I sliced up a smallish Fuyu persimmon, and sprinkled some pomegranate seeds on it as a snack for DH to grab on his way to the gym.
There was about half of it left by the time he passed by.
So yummy! A really fun combination of flavors, with the tartness of the seeds providing great interest.
There is one more persimmon on the window sill for today.
Adventures of Dorrie Anne 
those are two fruits that are worthy of more attention. I happen to like the ‘Hachiya’ persimmon as pudding, but I am getting to like the ‘Fuyu’ too. You would think that something so sweet would be more popular than it is; but because they are so perishable, they are probably more popular to those who grow them in home gardens than those who must find them in markets.
LikeLiked by 1 person
Indeed, the Hachiyas are my favorite, too, but as you say, not widely distributed. They were commonly found when we lived in California, but the Arizona desert lacks a lot of these more exotic delicacies.
LikeLiked by 1 person
No way! When I was a kid, I could not give them all away before they melted into gallons of orange pudding! That is probably why we threw so many at cars. (I wrote about the ‘Physics of Fruit’. You might find it amusing.) I could not eat them inside, and had to wash my beard out afterward. When I was working, I got to try a few other cultivars that I am not familiar with. Most of my friends from high school like ‘Chocolate’ which is probably my least favorite, and it is ugly! It was more similar to the persimmons that they knew as ‘Fuyu’ that were imported from Japan.
LikeLiked by 1 person
Oh, I did not mean they knew it as ‘Fuyu’. It was simply ‘kaki’, or the ‘common persimmon’. However, I think that the ‘common persimmon’ in Japan is also different.
LikeLiked by 1 person
I usually add pomegranate seeds to orange segments, so at first I thought it was oranges. The mind does such tricks sometimes!
As for persimmon, unfortunately I still didn’t come across a decent one this year, of any type. Hopefully sometime soon! 🙂
LikeLiked by 1 person
They are around now, but small. That is a whole one sliced thinly.
LikeLiked by 1 person
The ones I’ve seen were all bruised and pathetic looking… 😦
LikeLiked by 1 person
Want me to make you a fruit basket of them?
LikeLiked by 1 person
Thank you so much for the offer, but I’m still hopeful! Last year I ended up with nice ones, but it was around mid December. So there’s hope! 🙂
LikeLiked by 1 person
Fingers crossed for you.
LikeLiked by 1 person
That will do it! 🙂
LikeLiked by 1 person
I don’t think I’ve ever had a persimmons! Are they sweet?
LikeLiked by 1 person
There are two kinds – one is like an apple and the other is like a water balloon! The Fuyu (apple) is a bit crunchy and sort of sweet. The Hachiya (water balloon) is a different shape and a darker orange color, and when totally ripe, feels like a water balloon, and the flesh is almost liquid – and yes, incredibly sweet. I don’t think they travel well, so I seldom see the Hachiya persimmons here.
There is a similar fruit called an Asian Pear that is sort of like a pear, but more like an apple in texture.
I’m guessing that these three fruits would be available at your markets there; maybe at a farmer’s market, if not at a regulation grocery store.
They would all fit in nicely with your eating regimen, and the Asian Pears and Fuyu persimmons are easily carried to work as a snack.
LikeLike