Slice a fuyu persimmon into thin rounds. (The firm kind with the flat bottom - as opposed to the pointy bottomed hachiyas that are meant to be eaten soft.) Squeeze a bit of lime over it - just enough to slick it with a shimmer of juice and floral tang to offset the (slightly dull) sweetness of the persimmon. I find half of a juicy lime to be just right for three nice fuyus and two hungry boys.
Also, I imagine if I spent less time at the park and the preschool and more time sitting around the table with grown-ups at impromptu dinner parties, a platter of persimmons tossed with lime juice would be the perfect end to a rich winter meal, don't you think?
