Persimmons

Like many people, in the winter I have my produce delivered from one of the local farms.   This week in my box I found something I was unfamiliar with; persimmons.  So I went to my trusty food encyclopedia and this is what I learned.

 Persimmons, considered a winter fruit, grow on trees.  Originally thought to be from China, they are also grown in Korea, Israel, Japan, and the United States.  In Japan it is the national fruit.  There are many varieties that fall into 2 main groups; the Asian persimmon and the American persimmon. 

The variety of persimmon in my produce box was Fuyu persimmons.  The local co-op sold 2 varieties, Fuyu and Hachiya.  Both varieties are considered Asian persimmons. 

The fruit has a bright orange skin and flesh and soft when it is ripe.  Unripe Hachiya is astringent and inedible, but at peak ripeness, it is sweet and delicious.  Because the Fuyu variety contains no tannins, it can be eaten either firm or ripe.  The fruit many also contain black seeds that are inedible and should be discarded. 

The Fuyu variety can be eaten like an apple.  Persimmons can also be made into a puree and served as a topping for ice cream, cake, Bavarian cream, or crepes.  Add it to fruit salads or serve it with rice, seafood, or poultry.  In addition, add persimmon puree to yogurts, custards, or other desserts.  It also goes well with cheese.  They can be dried, canned, or made into a jam.

The bright orange flesh is a good source of vitamin A, fiber, manganese, and vitamin C.  It is said to have a mild laxative effect. 

Persimmons will ripen at room temperature.  To hasten this process, place the fruits in a paper bag, either aloe or with an apple or banana.  Keep ripe persimmons in the refrigerator.  They may be frozen whole or pureed; add 1.5 tablespoons of lemon juice/1 cup of puree to prevent discoloration.  

Persimmons

Serving Size 1 med. persimmon (168g) Amounts Per Serving % Daily Value Calories 120 Calories from Fat 5 Total Fat 0g 0%  Saturated Fat 0g 0% Cholesterol 0mg 0% Sodium 0mg 0% Total Carbohydrate 31g 10%   Dietary Fiber 6g 21%   Sugars 21g Protein 1g Vitamin A 50% Vitamin C 20% Calcium 2% Iron 2% * Percent Daily Values are based on a 2,000 calorie diet.

Glycemic Load per serving = 8

Source: 


The Visual Food Encyclopedia, publisher: MacMillan, 1994.

National Agricultural Library-USDA. USDA.gov. November 14, 2011.

Center for Disease Control.  Fruit and Vegetable of the Month. www.fruitsandveggiesmatter.gov.  November 14, 2011.

Organic Foods and GMOs

I was recently asked: Do organic foods contain genetically modified organisms? The short answer is certified USDA organic foods are not allowed to contain genetically modified organisms.  

According to the FDA Web site, "foods labeled organic must be certified under the National Organic Program (NOP) which took affect on October 21, 2002. They must be grown and processed using organic farming methods..." "Crops must be grown without synthetic pesticides, bio engineered genes (GMOs), petroleum-based fertilizers, or sewage sludge-based fertilizers." (Yes they do use sewage sludge for fertilizer on non-organic farms.)  Organic livestock must have access to the outdoors and be given no antibiotics or growth hormones (italics mine: Access is an important part of this definition. Access to the outdoors does not mean the animals are outdoors.) Organic foods may not be irradiated.

Some additional information about USDA certified organic foods from the FDA web site.

All organic production and handling operations must be certified by third-party organizations that have been accredited by the USDA. The labeling requirements are as follows:

·       Products labeled "100 percent organic" must contain only organically produced materials.

·       Products labeled "organic" must contain at least 95 percent organic ingredients.  Products labeled 100% organic or organic may (but are not required to) display the USDA Organic seal.

·       Products that contain between 70 to 95 percent organic ingredients

may use the phrase "made with organic ingredients" on the label and

may list up to three of the organic ingredients (e.g., carrots) or food

groups (e.g., vegetables) on the principal display area.

·       Products with less than 70 percent organic ingredients may not use

the term organic other than to identify specific organic ingredients

·       Producers whose gross agricultural income from organic sales is

            $5,000 or less are exempt from certification.


http://www.fda.gov/ohrms/dockets/dockets/06p0094/06p-0094-cp00001-05-Tab-04-Food-Marketing-Institute-vol1.pdf

What is a Genetically Modified Organsim

The term 'genetically modified organism' means an organism, with the exception of the human being, in which the genetic material has been altered in a way that does not occur naturally by mating and/or by natural recombination.

ec.europa.eu/agriculture/glossary/index_en.htm

• An organism (plant, animal, bacteria, or virus) that has had its genetic material altered, either by the duplication, insertion or deletion of one or more new genes, or by changing the activities of an existing gene.*

archive.innovation.gov.au/Biotechnologyonline/topitems/glossar…

Share your thoughts on Genetically Modified Organisms (GMOs)

How do you feel about genetically modified organisms (GMO's) entering our food supply?