You’ve likely seen persimmon in the grocery store and then shied away from it, not quite sure what to do with it. The most common variety in the United States is the fuyu persimmon, also called Japanese persimmon, and it looks similar to a slightly flatter orange tomato. The skin is thin and edible like the tomato, but texture is firmer, more like a cantaloupe. The flavor falls somewhere in between the two. The persimmon’s sweetness means an average fruit is about 115 calories — a bit higher than many other grab-and-go options like an apple — but the high fiber content means it’s a filling snack choice. In addition to the fiber, persimmons are excellent purveyors of antioxidant vitamins C and A, with a medium piece of fruit providing 20 percent and 50 percent of our daily requirements, respectively. Use the persimmon, which can be found at many Asian grocery stores, if not your local grocery, as a creative alternative to raw tomatoes or melon in your recipes: Dice persimmon into tiny cubes and add to a bruschetta, serve slices on a cheese platter, wrap persimmon wedges with salty prosciutto. Or, just polish a persimmon on your shirt and bite into it like an apple. In today’s recipe for Avocado and Goat Cheese Toast, I replace the tomato slice on my avocado toast with a slice of persimmon.