Persimmons for Breakfast, Two (Healthy) Ways

'“As a young line cook, I’d eat when I could and I liked to feel full,” says Angela Dimayuga, known for her prowess behind a wok and as the former executive chef of Mission Chinese Food in New York. “Now, I think a lot more about what I put into my body and notice how I feel afterward.” In her Brooklyn apartment, she cooks mostly with vegetables and tries to include healthy grains and proteins in her meals; she also enjoys the process of fermenting and thus keeps a steady diet of probiotics through kefir, sauerkraut, kimchi, kombucha and natto (fermented soybeans — a Japanese superfood). Also perennially on her menu during the winter months: fuyu persimmons, plucked straight from a tree in her childhood backyard in San Jose, Calif., and sent to Dimayuga by her mom each November.

Dimayuga says that she didn’t like persimmons as a child, instead (and rather poetically) developing a taste for the fruit as an adult, only when she strayed far from the tree. Also, she adds, “A lot of people don’t know what to do with them.” She eats some as soon as she receives her mom’s package and the persimmons are “in the apple-crunchy stage,” and then stores the rest in her refrigerator, where they slowly ripen throughout the winter.'>>>

https://www.nytimes.com/2018/01/16/t-magazine/food/angela-dimayuga-breakfast-recipes.html?