December 3, 2012

The Forest Feast: Persimmon + Brie Sandwiches

by Erin Gleeson

I had some left over persimmon after making this salad for Thanksgiving, so I sliced them into wedges and made these little appetizer sandwiches, which people seemed to really like! You could use any kind of cheese, really… but do make sure you choose Fuyu persimmons (the squat tomato looking ones that are eaten when crunchy and […]

December 2, 2010

Japanify: Kaki and Arugula Salad with Rice Vinegar Dressing

by Yoko Kumano

One thing California and Japan have in common is the abundance of bright orange Fuyu persimmons when November hits. Persimmon or kaki, in Japanese, are best eaten uncooked and must be peeled. The most common way to eat them in Japan is for dessert, perhaps alongside a branch of a few very plump kyoho grapes. […]