Persimmons
Some say the persimmon has a pumpkin flavor mixed with allspice and cinnamon. You will surely find it exotically sweet and very juicy. Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish.
Nutrition: Persimmons are fat free, cholesterol free, sodium free, an excellent source of fibre, vitamins A and C.
In Season: There are two main varieties of persimmon commercially available in the US and Canada today: the acorn-shaped Hachiya, and the squat, tomato-shaped Fuyu. Persimmons are widely available September through December, with a peak during November.
What to Look For: Hachiya persimmons remain tart and chalky until they are extremely ripe, while Fuyu persimmons are sweeter and can be eaten while still firm. Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen. Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture. Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy. Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.
How to Store: Ripen persimmons at room temperature until they are soft. Once ripe refrigerate for up to 3 days.
How to Serve: Slice the persimmon down to the stem base once and then twice and lay it open like a flower. You can then enjoy its delightful sweet and cool flesh spoonful by spoonful.
Did you know? Persimmons came to us from Asia. Peel, then eat as a snack, add to salads or make into cookies, cakes or puddings. They can also be eaten dried. There is an annual Persimmon festival in Indiana.