Friday, December 18, 2009

Persimmon; the Japanese Orange

This brilliant orange-red glossy fruit arrives in markets just as summer is ending, and are not available after December. Don't miss out! Persimmons are well worth trying not only for their exceptional flavor but for their vitamin C, beta carotene, potassium, B-6, and lutein.
There are two types of persimmons - astringent and non-astringent. The astringent persimmon such as the Hachiya, has two personalities. When ripe, it possesses a rich, sweet, spicy flavor. Unripened fruit tastes quite bitter. To ripen the fruit, store in a paper bag at room temp. Ripened fruit will keep in the fridge for 3 days.
How to eat them? Scoop out the sweet jelly-like flesh with a spoon and eat them on-the-spot, or add to plain or vanilla yogurt. Fuyu persimmons remain firm when ripe, so they can be chopped and added to salads and salsa. One persimmon provides approx. 70 calories.

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