By Craig T. Kojima Star-Bulletin
Slicing fuyu persimmons reveals
their star-like inner design.

Pick a persimmon

Pretty is persimmon as new-crop fruits brighten the marketplace.

Chinatown features the tomato-shaped fuyu from 99 cents a pound up, and the pointy hachiya for about $2.49 a pound.

At Sack N Save, fuyus are $1.47 a pound to Maika'i Club members and $1.99 to others. They are $1.68 to $1.79 a pound at Daiei, Star Markets and Foodland.

Kula persimmons are in peak season now through mid-November for about $1.80 a pound, according to Hiroshi Arisumi of Arisumi Brothers contractors. If you see the ripe gems from the road, most farmers will be happy to show you around.

Indian Summer Salad

( "Fruit Cookbook" by Nicole Routhier)

1 large bunch watercress, tough stems removed
4 ripe persimmons, peeled and sliced crosswise 1/4-inch thick
2 pink grapefruits, peeled and sectioned
Parmesan cheese shavings, for garnish (optional)
Freshly ground black pepper

Vinaigrette:
1/4 cup fresh grapefruit juice
1/4 cup walnut or mild olive oil
2 teaspoons Dijon mustard
1 teaspoon minced garlic
Salt and freshly ground black pepper

Combine vinaigrette ingredients in a jar, cover and shake well. Chill.

Just before serving, toss watercress with half the vinaigrette. On 4 chilled salad plates, divide watercress, then arrange persimmon and grapefruit over, alternating fruits.

Drizzle with remaining vinaigrette and garnish with fresh Parmesan shavings, if desired. Sprinkle with pepper and serve.

Approximate nutritional analysis per serving: 290 calories, 15 grams total fat, 1.5 grams saturated fat, no cholesterol, 260 milligrams sodium.*