If you love persimmons and have a lot to eat now - this is a great salad:

INGREDIENTS

2 lbs Fuyu persimmons

juice of 1 lime

1/2 tsp. ground cumin

1/2 serrano chile, seeded and minced

salt

1 T. walnut oil (or good olive oil)

1/4 cup pomegranate seeds (about 1/4 pomegranate)

3 T. chopped walnuts, toasted (in a dry iron skillet)

2 T. chopped cilantro

DIRECTIONS

1. Cut off the calyxes on the tops of the persimmons, and trim any portions with aphids (yuck).  Slice each persimmon into 10 to 12 wedges.
   
   
2. In a small jar with lid, combine lime juice, cumin, half the chile, dash of salt, walnut/olive oil.  Tighten lid and shake to mix well. 
   
   
3. Combine the persimmons, dressing in a work bowl, toss lightly to coat well.  Slice narrowly crisp romaine lettuce (or combination of romaine and arugula) to make a slight bed in the bottom of a pretty serving bowl.  Add the persimmons on top, sprinkle remaining serrano minces, pomegranate seeds, walnut pieces and cilantro.  At the table, toss with salad spoon and fork just before serving.

Beautiful and delicious! 

Note: persimmons soak up dressing pretty quickly, so add the dressing and toss just before serving --after people are seated and ready to eat. 

Serves 8.