The recipe we posted yesterday included persimmons. A comment by one of the readers bluntly asked – “This might sound goofy, but what are persimmons?”
Here’s the answer:
Persimmons are a fruit that can be likened to a cross between a tomato and an orange. The fruit, when ripe, is very sweet. But if you eat it beforehand it will be astringent. Depending on the type of persimmon you buy, you may need to peel the skin to eat it. Some people prefer the persimmon just as it ripens when it can be cut into quarters and eaten by hand – usually this is the Fuyu varital. Others prefer to wait until it is mushy and even sweeter, and then they just cut the top off and dig in with a spoon – for this, the Hiyachi varietal is better.
Nutritionally, persimmons are great: A single persimmon has 50% of the daily value for vitamin A (its orange color gives away the high carotene value). It also has 25% of the daily value for vitamin C, and is a good source of iron as well.
Persimmons have a short season starting in October and ending just about now. If you can’t find them at your regular supermarket, try an Asian market. Go ahead, give persimmons a try, you won’t regret it.