As fall turns to winter, and orange disappears from the street view and cold grey takes it's place, i turn to colours full winter fruit such as tangerines and persimmons.
Very versatile from topping your granola and yogurt, pimping a boring salad or grilled tangerine with a niece piece of venison or lamb, simply delish.
I love eating a persimmon just like an apple: it's sweet, soft, juicy flesh is so satisfying.
Tangerines make a great syrup that you can store or gift for the holidays; just boil sugar and water till syrup, add juice of tangerines and zest and reduce further. Store dry and cool in sterilised glass jars.
Look for them at the market, they are bang in season now!