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For the salad:
For the dressing:
Persimmons are a symbol of spiritual transformation in Buddhism
This beautiful, sweet and amazing fruit will give you instant gratification whether you peel it or eat it like an apple, with the skin.
There are lots of different varieties of persimmon, but the most common ones (at least in the US, that is) are the firm and crisp fuyu (pictured above) and the very sweet and soft hachiya.
Persimmons contain fiber, vitamins and minerals, as well as a wide range of active compouds that have high antioxidant activity – vitamins C & E, flavonoids, polyphenols, tannins and carotenes (responsible for giving them their distinct orange-yellow color). 
The antioxidant compounds present in persimmons are effective in quenching free radicals, mitigating their damaging effect on your internal organs that may play a role in initiating and mediating conditions such as atherosclerosis, diabetes, Alzheimer’s, cancer, many diseases of the gastrointestinal tract and ageing. [2, 3]
Fresh persimmon is a brilliant addition to any salad, baked goods or on its own.
I love it when combined with pomegranate arils, that not only complement exquisitely the sweet taste of the persimmon, but results in the perfect example of nutrient synergy (i.e. what happens when specific nutrients in food work in concert to produce a health benefit that’s far greater than the sum of the individual parts).
Note: The acorn-shaped hachiya has a lot of tannins, so it should not be eaten until it is VERY soft and squishy (unless you want your whole mouth to pucker up!).
The fuyu looks like a hard tomato and can be eaten right away, with or without the skin.