It’s persimmon season. These delectable little fruits are among our favorites. I’m more partial to Fuyu (they are the shorter, firmer variety) but for cooking the Hachiya is better. No cooking here but I used both in this because, why not? When choosing persimmons you want the skin to be smooth and deep orange in color. The Fuyu will be firm, but it could be crunchy or softer inside. Either way, it is the sweeter variety and I love to add it to salads. The Hachiya are more of a heart shaped fruit, it should be softer to the touch and will be soft inside. They can be a bit…