Instructions: They look like golden-orange tomatoes, almost too pretty to eat. But underneath their perfect, lacquer-shiney skin is lusciously sweet, juicy flesh with a mild peach and honey flavor. If youve been shy about trying persimmons, dig in now while they are here through early winter. Just cut them in half and scoop them out with a spoon.

Though small persimmons are native to the US,. the varieties youre most likely to find is the Japanese Hachiya, grown here and throughout the Mediterranean, North Africa and Chile. If you see the smaller, light-gold Fuyu variety or the Israeli cultivar called Sharon fruit, give them a try; both are extra sweet.

Look for soft, unbruised fruit with all four leaves around the top and no races of yellow; hard fruit (except Fuyus) is inedibly bitter. To ripen, place them, stem-side up, in a loosely closed paper bag at room temp, for a day or two until they are soft as a babys bottom.

The skin of a persimmon is edible but some may not like its slight tartness. To peel, cut a small "X" at the tip of the persimmon, then plunge it into boiling water for a few seconds. Remove and submerge into an ice water bath to cool; skin will peel easily at the "X".

Persimmon Nutrition:
Besides 0 g fat and 1 g dietary fiber, youll get all this in 1/2 med persimmon: Cal 59, Vit A 1920 IU, Potassium 135 mg

Persimmon Palatables
Persimmon "Sorbet":
Halve persimmons from stem to tip; place halves back together and wrap each persimmon tightly in plastic wrap. Freeze up to 3 months. Thaw in the refrigerator until spoonable but still partly frozen, 3 - 4 hrs; to eat, scoop out the fruit directly from the skin with a dessert spoon.

Vanilla Sundae with Persimmon Sauce:
Peel persimmons and cut into 1" chunks. Press thru a fine sieve with edge of spoon to make a smooth puree; stir in a little lemon juice and orange liqueur. Drizzle it over a scoop of sugar-free nonfat frozen vanilla yogurt.

Persimmon-Apple-Cranberry Salad:
Thinly slice persimmon and cut larger slices into wedges; toss with an equal amount of sliced unpared apple and a handful of dried cranberries; drizzle with lemon juice, sprinkle lightly with granulated sugar and toss.

Persimmon Flowers:
Core persimmons. Starting from top, make 8 evenly spaced shallow vertical cuts down to base of each, going thru only the skin. Carefully peel down each section of skin to form "petals."

Broiled Persimmons:
Halve persimmons from stem to tip; sprinkle each lightly with dark brown sugar and a pinch nutmeg; drizzle with a little melted margarine. Broil until sugar bubbles, 2 - 3 minutes. Serve each half with a dollop of nonfat sour cream, if desired.

On the WW Selection Plan, 1/2 med persimmon, 1 small apple or 2 T dried cranberries equals 1 fruit selection; 1 t margarine equals 1 fat selection;
1/2 C sugar-free nonfat frozen yogurt equals 1/4 milk selection and 50 optional calories; 1 fl oz any flavor liqueur equals 100 optional cal; 1 tsp granulated or firmly packed brown sugar equals 15 optional cal; 1 T nonfat sour cream equals 10 optional cal.

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