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Rob Arambula didn’t take notice of persimmons until he moved from San Antonio to Los Angeles in 2018.“The first time I saw them, I was working at this restaurant in California,” he says. “They were super juicy and super sweet. The chef designed a fruit-and-vegetable course around the persimmons for a vegan person. I thought that was pretty cool.”While there are numerous varieties of the fruit, the most common persimmons found in the United States are Hachiya and Fuyu, which are sweet and slightly tangy. But there is also the native Texas persimmon, which is smaller and black, instead of the more common orange. Many of the varieties grow well here, and the fruit can be eaten fresh off a tree or cooked into a…

The post Warm Persimmon Salad appeared first on Texas Monthly.

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