Whether you enjoy a rich mole poblano alongside a zesty mezcal cocktail or a fresh shrimp ceviche with a refreshing chavela, there is a broad and vibrant flavor spectrum in Mexican cuisine. This Bay Area Bites guide highlights ten South Bay restaurants worth visiting for their South of the border specialties.
Tag: Fuyu Persimmon
For some reason, sometime around September, I stop eating salads. I have it in my head that they are a summer thing. Why? I do not know. So I promised myself, that this year, I would enjoy salads throughout the year. Here is my first one–I’m a little late. But that is okay, this roasted persimmon salad is worth waiting for!
Most of us are familiar with two kinds of persimmon: the apple-sized, crunchy Fuyu and the bulbous Hachiya, best enjoyed when it’s so ripe, it’s gooey. I’m going to go out on a limb here and argue there’s an even BETTER persimmon, the Maru, or chocolate persimmon.
As I mentioned in my Fuyu persimmon post last year, Fuyus should not be confused with Hachiya persimmons. Unlike the naturally astringent Hachiya, which needs to be so ripe it should look like a bag full of goop by the time you can eat it, Fuyus are sweet and firm when they’re ready. With Fuyus, you can just peel and eat. They’re amazing served fresh in salads or cooked in couscous and tarts. My favorite new fall dessert, however, is a Fuyu and Date Upside-Down Cake.
Many people seem a bit confused by persimmons. Do you cook them or eat them raw? Are they bitter or sweet? How do you eat them? It seems that whenever I buy some, either the person next to me in line or the cashier quizzically looks over and asks what I’ll do with them. Everyone seems to have heard a story about some brave soul who tried one and was rewarded with a mouthful of astringent yuckiness.