Persimmons, Please
Photo by Chelsea Kyle, Prop Styling by Alex Brannian, Food Styling by Anna Hampton1/20Kale Salad With Persimmons, Feta, and Crisp Prosciutto
Photo by Jennifer Davick3/20Winter Fruit Kefir Salad
This showstopper is a kaleidoscope of colors, a treasure chest of nutrients . . . yet not a berry to be seen. Winter fruit has its merits: Kiwi is an excellent source of vitamins C and K (the latter is needed for blood clotting), not to mention digestion-enhancing fiber. Reddish-orange persimmons contain twice the dietary fiber of apples, plus more potassium, calcium, iron, manganese, and antioxidants. Cantaloupe and honeydew both provide potassium and are super hydrating—helpful for the winter months when you might be stuck indoors amid dry, re-circulated air. Dressed in a tropical coconut kefir-and-mint vinaigrette, it's a pleasure for all of the senses.
Tara Donne, food and prop styling by Diana Yen9/20Endive Cups With Beet, Persimmon and Marinated Feta
Photo by Joseph De Leo, Food Styling by Rebecca Jurkevich10/20Raw Cranberry and Fuyu Persimmon Relish
14/20Persimmon Cake with Cream Cheese Icing
If you're lucky enough to have a persimmon tree, you're guaranteed to have plenty of gorgeous persimmons come autumn. Or, if you have a neighbor with one, you're bound to find a bag of persimmons on your doorstep one fall day. The prolific trees are especially striking when the leaves drop and the traffic-stopping bright-orange orbs are still clinging to the bare, gnarled branches, silhouetted against a clear autumn sky.
Even if you don't have a tree, or a neighboring one that you can benefit from, you might have seen persimmons at the market. Most likely they were Hachiya persimmons, the most common, elongated-shape variety. It's the one I recommend for this cake. They must be squishy soft before they can be used. If you buy them rock-hard, leave them at room temperature until they feel like water balloons ready to burst. When ready, yank off the stem, slice each persimmon in half, then scoop out the jellylike pulp and purée it in a blender or food processor.
Photo by Gentl and Hyers, food Styling by Susie Theodorou, prop Styling by Nina Lalli20/20Fresh Fruit with Cheese and Peppery Nuts
