Persimmon and Marinated Salmon Salad

My parents have freaky persimmons. Perfect for Halloween. The first year their persimmon tree produced fruit, the persimmons were the size of cantelopes. I'm not joking. Thinking back I should have entered them into some strange persimmon contest, but I was too young back then to think entrepreneurially. Now the persimmons that the tree produces are smaller, but they are still strange looking and often have these spokes coming off of the main body. Like these....

...and these...

Well, since my parents unloaded some of these freaky persimmons on me, I had to come up various ways to use them up. Now, I also love the Morey marinated, grilled wild Alaskan salmon from Costco and had some on hand, so I had to try persimmon and salmon salad.

I baked half a pound of salmon 400 degrees 20 minutes skin side down. That was enough for 6 servings of salad. You can use any salad and I prefer lots of spinach, but hubby had purchased whatever was on sale, and whatever was on sale was a romaine lettuce/iceberg lettuce/cabbage mix. I'm almost certain that this would taste better with a spinach salad mix.

Dice the persimmons. One to two medium sized persimmons is enough. And you don't need to use freaky persimmons either.

Assemble your salad and serve with ranch or blue cheese dressing. Using a larger portion of the salmon would be great too if you'd like the salad to be a meal in itself.

Has anyone come across persimmons like these?