Sweet and juicy persimmons are the base of this classic holiday pudding recipe from "The Martha Stewart Living Christmas Cookbook." Soft whipped cream can be served as an alternative topping to sour lemon sauce.
This colorful salad, inspired by chef Wolfgang Puck's signature recipe, is made with seasonal fruits and vegetables and Stilton, a sharp English cheese. Hachiya persimmons are large, sweet, and acorn shaped; look for soft, ripe fruits from October through February.
For this salad, look for Fuyu persimmons, which also may be labeled "ready to eat." They can be eaten while they are still firm, unlike the larger Hachiya persimmons, which can only be eaten when very soft.
When fully ripe, persimmons have a glossy red-orange skin, similar to tomatoes', and a tangy-sweet flavor. They are available at most markets from October through March; choose fruit that is plump and slightly soft but not at all mushy.
Fuyu persimmons have a glossy red-orange skin; a squat, round shape (similar to a tomato); and a tangy-sweet flavor.This recipe is from the new "Martha Stewart's Dinner at Home" cookbook.Photo credit: Beatriz Da Costa