Ah, fall. Leaves wafting crimson and gold. Brisk air takes your breath away. The scent of a crackling fire hangs like a blanket around the chimney. Crisp golden globes high up on branches…..
Quick! Name the first thing that comes to mind when someone says “you want some persimmons?”
Taste buds poised like a tight rope walker, white knuckled balancing between erotic and exotic? Depends on which type persimmon you get. Swamp ebony or the fruit of the gods.
The persimmon of many a childhood, a Hachiya, packs a powerful pucker punch. But Sheng persimmons are firm of flesh and have a very rich nutty sweet flavor, while Fuyu are more prevalent in the valley. 
A sure sign of fall arriving with their pumpkin colored tones in both skin and flesh. When ripe, the Fuyu possess layers of flavor hinting of pear, dates and brown sugar with a cooling finish.
The #MadeInFresno Fuyu’s texture varies from crisp and succulent when young and perfectly ripe to more tender as they mature. Less sour than a lemon, it straddles between the pucker of pleasure and the velvety kiss of pure possibility.
Most folks simply use persimmons in baked goods like muffins and breads but we’ve found a savory dish that delights with exotic possibility.
Fall Curry Pork with Exotic Persimmons
4 Thick Pork cutlets
4-6 fresh #MadeInFresno Fuyu Persimmons, sliced
½ onion, diced
1 pat of butter
1 teaspoon Malaysian curry powder
1 Tablespoon Smuckers fruit & honey Tropical spread
A Bottle of your favorite white wine such as Chardonnay
Preparation:
Fire up the BBQ for one last gig. While it is heating up, slice the persimmons. Simply top them (removing the stem) and slice whole across the top. No need to peel. When you slice this way you get a lovely star pattern. Set them aside.
Dice the onion and set aside with the persimmons. Enjoy a little glass of the wine.
Cooking:
Place the pork chops on a plate and dust (sprinkle) with some curry. Check on the BBQ. If it’s good and hot go ahead and put the chops on to cook. Finish that glass of wine. 
Cook the pork chops until slightly pink inside. Remove from the fire and tent them with foil to rest.
In a sauté pan melt the butter. Add the onions and cook to translucent. Cook on until lightly golden. Now add the teaspoon of curry powder. Pause.
Then, give a 3-4 second splash of the wine into the pan. Add the tablespoon of fruit spread. Whisk together. Taste. Adjust if needed. It should be lightly sweet. Savory sweet. 
Now add the slices of persimmon, layered, then the pork chops on top. Cover with a lid and make sure to keep on low. Cook all together about 5-7 minutes. Serve over rice such as a nice pilaf.
Serves 4: 215 cal/ 11g carbs/ 7g Fat/ 24g Protein/230g Sodium/ 8g Sugar. Nutritional info by MyFitnessPal.com
When the leaves are fallin’, fallin’,
An’ departin’ birds are callin’,
Callin’ sof’ly to each other, “It is time for us to get;”
When the year’s expirin’ ember
Flings its light along November,
We will gather in our ‘simmon crop that never failed us yet.
~ From Rhymes by Two Friends 1893
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