In Season: There are two main varieties of persimmon commercially available in the U.S. today: the acorn-shaped Hachiya, and the squat, tomato-shaped Fuyu. Persimmons begin appearing in markets in late September and are available through December.
What to Look For: Hachiya persimmons remain tart and chalky until they are extremely ripe, while Fuyu persimmons are sweeter and can be eaten while still firm. Look for persimmons with taut, glossy skin, avoiding fruit with soft spots or bruises.
How to Store: If persimmons are still firm, store them at room temperature and allow them to ripen. Store soft, ripe persimmons in the refrigerator until ready to eat.
In this impressive savory-and-sweet stuffing, Swiss chard, celery root, persimmons, raisins, and toasted almonds mingle with the seasoned bread cubes. The addition of five eggs gives this stuffing a rich, custardy texture.
The sweetness of persimmons is nicely balanced by the bitterness of escarole in this sophisticated salad. The unique vinaigrette is made from minced shallots, lemon juice, fresh marjoram, and grainy mustard whisked with extra-virgin olive oil.