Persimmons. I’m Anthony Dias Blue with the Blue Lifestyle Minute sponsored by CUISINART. Winter is about making the most of whaat you have around. Lucky for us, persimmons, those fantastic orange fruits, hit peak season during late winter. While still firm, persimmons are great in salads or by themselves as substitutes for fruit like apples and pears. Allowed to soften, and the flesh of a persimmon becomes almost custard like. You can even freeze persimmons to accelerate the ripening process – a winter fruit, indeed. Pair firm slices with a cured meat like bresaola, an Italian aged beef, to bring originality to charcuterie plates. This makes for a··refined and elegant appetizer that goes great with juicy white wines like Riesling and Sauvignon Blanc. I’m Anthony Dias Blue sponsored by CUISINART-fine small appliances and cookware. Visit CUISINART.com. This is the Blue Lifestyle Minute, check out our new website at bluelifestyle.com.