It’s a Persimmon, Baby

The vivid and lovely persimmon fruits are in season, growing mostly in the West Coast and Southern parts of the United States–originating from Japan.  I hear the apple to America is the persimmon to Asian Countries.  Despite their beauty and growing popularity I always wonder what to hell to do with them.  In ancient Greek they’re known as “the fruit of the Gods”, but these babies shan’t be eaten on an empty stomach and if you try to eat them when they’re not fully ripen, you’ll suffer from some indigestion.

There are two types of persimmon, the Fuyu and the Hichiya.  It’s best to wait until the Hichiya is soft almost translucent, then slice it in half and eat it with a spoon or add it to your favorite smoothie. You can puree Hichiya persimmon flesh and add it to drinks, or fresh fruit sauces.  They’re sweet, juicy and contain compounds of betulinic acid which is an anti-tumor candidate.

The Fuyu variety resembles an unripe squatty tomato.  It is sweet when firm and you could cube with grapes, pomegranate seeds, cubed apple and pears, and sliced kiwi and bananas for a colorful fall salad. Nom nom.  If you haven’t already, you’ll start to see them all over the place.  Kinda like when you buy a new car and you see nothing but that car.  Yeah, that’s kind of how it’s been for me and persimmons…

Do Your Thang

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