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.