Warm Persimmon Watercress Salad with Cashews

Wash the watercress well, trim any tough ends, and pat dry. Arrange it on a serving platter or large plate, then spoon the ranch dressing evenly over the greens.

Halve the persimmons and remove the leafy tops. Place them cut side down in a skillet with the water and bring to a simmer over medium-high heat. When the water has mostly evaporated, add the butter, reduce the heat to low, and cook gently until the persimmons are warm and lightly glazed.

Transfer the warm persimmons to the platter and arrange them over the dressed watercress. Scatter the cashews on top, squeeze over the lime juice, and serve immediately while the fruit is still warm.