Know Your Food: Persimmon

If the word ‘persimmon’ sounds foreign to you, you’re probably not alone. The yellowish-orange fruit resembling a tomato is not incredibly popular in the United States — but it should be!
Know Your Food: Persimmon
Persimmon is a pleasantly sweet fruit that grows on trees and is in season during the fall and winter. Most varieties of persimmons originated in Asia — it is actually the national fruit of Japan — but they have been cultivated in North America for over 100 years. In fact, a so-called American persimmon is native to the eastern United States. This fruit grows best in southern states where winters are mild. There are many different kinds; some that are always sweet, and some that can be rather bitter. Be sure to know which kind you’re buying!

How is Persimmon good for your health?
Persimmons are a great source of dietary fiber as well as a variety of anti-oxidants, including vitamin C. They are packed with vitamin A, containing about 33% of the daily-recommended value, as well as a plethora of vitamins and minerals. Persimmons also contain a substantial amount of iron and calcium.

Why should you buy Persimmons from an eco/local farm?
While persimmons are gaining popularity, they are still not available in many grocery stores. You are much more likely to get reliable access to persimmons by finding a local farm that produces the fruit. Additionally, because persimmons are in season during the fall and winter (when many more popular fruits are not) they are a great alternative to purchasing fruit that is out of season — a practice that uses considerable amounts of energy in order to maintain ripeness during transport. And if winter is too cold in your area, Florida farmers, such as Willie’s Persimmon Farm will be glad to send you a box filled with their delicious fruits.

How can I use Persimmon in my home?
Persimmon varieties can be either astringent (eureka, hachiya, saijo, etc.) or non-astringent (fuyu, gosho, jiro, etc.). Astringent varieties contain a lot of tannins, and will taste bitter unless eaten at complete ripeness (or even over-ripeness). Non-astringent varieties are a safer bet, and are sure to have a desirable sweet taste. You can eat them raw, either on their own or in a salad — try replacing tomatoes with persimmons for your next caprese salad. They are also a great fruit to use for desserts — pies, puddings, cookies or jams; the options are endless!

What do you think? Have you ever experimented with Persimmons? Tell us how you like to eat them!
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