Persimmon
Persimmons, once nicknamed a "Food of the Gods," originated in ancient China but were also well-known to early American settlers via Native Americans. After being mentioned by Captain John Smith, persimmons were mostly unheard of until the 1880s when a United States Commander brought a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California, with hundreds of different varieties flourishing annually.
Although there are countless different varieties of persimmons, only two are commercially available. The Hachiya persimmon is identifiable by its acorn-like shape; it is tart until it becomes soft and ripe. The Fuyu persimmon is similar in color, but looks more like a flattened tomato; it is smaller, sweeter, and is edible while still firm.
This brightly colored, glossy, orange-red skinned fruit is an excellent source of vitamin A, vitamin C, and fiber. When thoroughly ripe, persimmons are a rich source of natural sugar. Dried persimmons are almost as sweet as candy. They are rich in potassium, magnesium, and phosphorus, and are acceptable as dietetic foods.
Persimmons are widely available September through December, with a peak during November. When shopping, choose persimmons with deep red undertones. Look for well-shaped, plump, smooth, and highly colored and smooth skin. The skin is unbroken and the stem cap is attached. Avoid fruits with blemishes, bruises or cracked skin or if they are missing the green leaves at the top.
Source: health-care-clinic.org, www.fruitsandveggiesmatter.gov
Image by Boris Oblak available under Creative Commons Attribution-Share Alike 3.0 Unported license
Persimmons, once nicknamed a "Food of the Gods," originated in ancient China but were also well-known to early American settlers via Native Americans. After being mentioned by Captain John Smith, persimmons were mostly unheard of until the 1880s when a United States Commander brought a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California, with hundreds of different varieties flourishing annually.
Although there are countless different varieties of persimmons, only two are commercially available. The Hachiya persimmon is identifiable by its acorn-..
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