Fuyu persimmons
I adore persimmons. They are so tasty! They are sweet, but not too sweet, they are delicate, but not too delicate. They are refreshing, unusual and beautiful. And, like most fruit, they are very good for you. Persimmons are high in fiber, carotenoids, and vitamin A and C.
The thing to know about persimmons is that there are several varieties. The two that are most common are the Fuyu and the Hachiya.
Fuyu persimmons look like squat tomatoes and Hachiya’s have a pointed end, more acorn shaped.
Fuyu persimmons are eaten when they are still firm, not rock hard, let them be a bit soft to the touch and then just slice it up and enjoy. (Eat the skin or not, it’s as you like).
Hachiya’s however must be quite soft and ripe to be eaten, otherwise they are very astringent. An unripe Hachiya will make your mouth pucker and you will think you just don’t like persimmons. Have patience, let Hachiya’s ripen and they are succulent and sweet.
Hachiya persimmon
Right now as we enter the winter months, it’s persimmon season in California. I usually choose local and organic food, but I shopped far afield, used lots of carbon miles and bought a case of 8 Californian Fuyu persimmons at Costco!
In my persimmon web wanderings, I also discovered you can freeze ripe persimmons for a couple of hours and they turn into a frozen, slushy, sorbet-like treat. (My persimmons get eaten too quickly to get to the freezer).
Eat persimmons, they are a seasonal delicacy!
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Nina Manolson, MA, CHC, certified Health Coach and Psychology of Eating Coach believes that every women deserves to feel good in their own body. She helps women create a healthy and positive relationship with their food and body so they can love their body and life! She’s the founder of NinaManolson.com and NourishedWomanNation.com
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