Why are pumpkins getting all the hype? Persimmons are Fall’s most underrated fruit and work well in sweet or savory conditions. The Vitamin A and C rich darlings are wonderful as toppings or on their own. If you’re heading out to the Farmer’s Market this weekend, add a couple to your list!
Persimmons in Season
In our LA Farmer’s Market article, we gave you a link for finding which fruits are in season. Persimmons are in season September through December, with a peak in November. Be of good cheer! There’s still time to bask in the glory of the “fruit of the gods” (Latin translation). Once you get the hang of using them, you’ll be arming yourself early next year!
Originally the fruit came from Japan and are now widely available in California. The two most readily available types of Persimmons are Hachiya and Fuyu. Hachiya varieties are acorn in shape and is tart until ripe. On the other hand, a Fuyu is more squashed (like a tomato) and is sweeter while firm. If you’re unsure of which type of persimmon to use in a recipe, opt for the Fuyu. It tends to be the most popular and workable type.
How to Choose
It’s good to know how to shop for fruit that you aren’t as familiar with before you go. Choose persimmons with deep red undertones and glossy, smooth skin. It’s better to eat these ripe – there is a high level of tannin in an unripe fruit which can make your mouth feel parched. Ripen them in a paper bag and them use them right away as they start to get mushy. (If you do get a mushy persimmon, add it to a banana bread or a smoothie.) A perfectly ripe beauty makes a lovely tart or salsa addition.
How to Prepare
There are a few differences between how you can use both varieties as well. Fuyu persimmons have a core like an apple, while Hachiya have seeds like a cucumber. Firm Fuyu work well in salads, topped with cottage cheese, and as part of a fruit salad. Fuyu also pairs well with grapes, apple, kiwi, and pomegranate seeds. Did you like our aloe green smoothie recipe? Hachiya fruit are wonderful blended into a winter smoothie or as a sherbet. Simply freeze in the freezer and then let thaw before scooping out the fruit. Also, check out our chia seed pudding recipes and consider throwing in a couple slices there.
I SEE, Said the Blind Man
One of the biggest benefits of the Fall fruit is its vision-enhancing nutrients. Persimmons are great for the eyes overall, as they help firm the skin around the eye as well. Take a look at our article on Vitamin C serum to learn more about it’s skin-boosting properties. A winter salad with blood oranges or figs added gives the right kind of sweetness to any lunch. Upgrade your nut quotient by sprinkling in a few pecans or pistachios, too.
Sugar + Spice
Also, when you’re baking, think spices. Persimmons work extremely well with spices such as ginger, turmeric, cinnamon, and nutmeg. You can cut a few slices and doctor up a bowl of oatmeal! Spice breads are also delicious with a persimmon or two added in. The unique flavor of the fruit makes it tasty with or without frosting!
It’s important that you get the right kind of fiber in your diet. Adding high-fiber persimmons to your breakfast routine is a great way to enhance your digestive health. Try one of the recipes in the photo credits and have a little treat to start your morning. Fiber-rich food decreases sugar cravings and helps with weight loss. And when you’re in the middle of holiday eating, that’s always a plus!