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persimmon profiles

Persimmon Lore & Recipes

Persimmon Flavor & Nutrition

Persimmon History & Harvest

DWN Persimmon Varieties

From WholeHealthMD ....

There are
two types of persimmons: astringent and nonastringent.

As novice persimmon eaters often belatedly discover, the astringent persimmon has two personalities. When ripe, it possesses a rich, sweet, spicy flavor. The unripened fruit, however, tastes so bitter that biting into it causes the mouth to pucker.

The astringency is due to the presence of tannins, a group of chemicals that occur in tea, red wine, and in a few other fruits, such as peaches and dates, before they ripen--though the quantity in a persimmon is much greater. As the fruit ripens and softens, the tannins become inert and the astringency disappears.

You can wash a Fuyu persimmon and eat it like an apple, either whole or cut into slices or wedges. They are easy to peel with a paring knife. Pull off the sepals before serving, or cut off the stem end with a cone-shaped "core" of flesh. The thicker-skinned Hachiya can be messy to bite into, and is easier to handle if halved lengthwise and eaten from the skin with a spoon. Some Hachiya persimmons contain a few seeds, which are easily removed.

           4simmons

Persimmons — Good For You!

NishimuraWase

Search for Persimmons
at the UC Fruit & Nut
Research Information Center

According to The Worldwide Gourmet Persimmons are an excellent source of vitamin C. Another of its characteristics is a high level of tannic acid (tannins) that disappears when the fruit is very ripe. To protect yourself from winter colds and flu, make a healthful drink by liquefying a peeled persimmon and a peeled kiwi in a blender. This juice is rich in vitamin C and minerals.

hachiyaBug
nutrition information hachiyaBug

Meanwhile, over at Food-Stats dot com, you'll find a full scoop of details...they cover Dried Persimmons, too, & offer some recipes.

4simmons

Vegetarians in Paradise has suggestions...
RAW: To enjoy the best of flavor, eat both varieties of persimmons fresh as soon as they are ripe. Their flavors are sweet, rich, and satisfying. Cut them into quarters and serve them for breakfast. The Fuyu variety can be diced and added to fruit or vegetable salads.

Hachiyas do well in the blender with some soy milk or soft silken tofu and a dash of cinnamon to make a delicious smoothie.

hachiyaBug

Medicinal Food News offers a study purporting to show that eating persimmons alters fat metabolism in rats — they conclude that adding persimmons to your diet "may be a good idea" - we agree....