We had some memorable meals on our recent trip to Tokyo, but one dish stands out in my mind for its exquisite simplicity: a seasonal dessert composed of slices of Fuyu persimmon sprinkled with pomegranate seeds. I love each of them — the tender flesh and gentle, honey-like sweetness of the Fuyu persimmon and the crunch and sweet-tart spark of the pomegranate– but together they make magic.
The only trick to this elegant dish is choosing the right persimmon. In the U.S. we mainly see two varieties: Hichiya and Fuyu. You don’t want to confuse them. They have the same beautiful bright orange color, but the Fuyu is smaller, looks like little tomato, and is firm to the touch like a pear. Fuyu persimmons are delicious eaten raw and, like pears or apples, are still firm when they’re ripe. Hachiya persimmons are larger and can be identified by their pointy bottoms. They can only be eaten when they’re very soft and are mainly used in cooking. (Many people, including me, find the texture of a raw, ripe Hachiya persimmon a little challenging.)
Fuyu Persimmon
Hachiya Persimmon
The only difficulty I’ve found with pomegranates is avoiding staining your clothes when you open them. (I do this, sleeves rolled up, over a bowl in the sink, or buy already-removed seeds by the pint, when I can find them.)
Recipe
Ingredients
Fuyu persimmons, about 1 per serving
Pomegranate (1 large fruit will yield about 6 servings)
Mint, for garnish (optional)
Instructions
1. Peel the persimmons will a vegetable peeler. Cut them into sixths or eighths, removing the small woody core.
2. Cut the pomegranate in quarters, taking care not to stain your clothes with the escaping juice. Working over a bowl, remove the seeds and discard the skin and leathery membrane.
3. Arrange the persimmon slices on a place, sprinkle with a handful of the pomegranate seeds, and garnish with a mint leaf, if desired.
