I have always loved fruit – all kinds of it – except for persimmons.  In the Midwest, my aunts used to make persimmon pudding and, although I love what I call “nursery desserts” I never liked this homey pudding.  I don’t know why because it really doesn’t have a defined fruit taste, it mostly tastes of the spices used to flavor it.  However, I do love the way persimmons look and, come fall, I always buy some to decorate the table.  Then, I feel guilty about wasting them so, from time to time, I will add a few slices to salads before they get too soft.  Here is a spinach-persimmon salad that I dressed with a warm vinaigrette made with the fat garnered from crisping some diced pancetta, the pancetta, moscato vinegar, a little orange zest, a touch of Dijon mustard, and salt and pepper.  The Fuyu persimmon and the pancetta added just the right touch of crispness to the soft spinach.  But, you know what, I still don’t much like persimmon.