I’ve found myself obsessing over the unique beauty of persimmons as they come into season in the Australian winter.

They are a strange fruit and I really never knew what to do with them, apart from eating them raw. The crunchy Fuyu variety’s taste and texture is similar to a tomato, blended with a sweet date, with the crunch of melon, that’s if you can imagine this strange combination. They are firmer and more round in shape than the Hachiya acorn shape variety, and when cut in half, have a beautiful star pattern that looks fantastic sliced raw in to a salad.