Persimmons: Hailed as ‘the Divine Fruit’
Curious about this earthy burnt orange fruit I had not yet tried, I grabbed one for my shopping basket. To my delight it is delicious and nutritious. A perfectly ripe persimmon reminds me of the jelly filling in a decadent donut. Persimmon is gentle in flavor. Beautifully the pattern inside the fruit is like eight prongs resembling a star.
Dr. Axe identifies two varieties of persimmons; either astringent (often Hachiya) or non-astringent (often Fuyu). Letting the astringent varieties get fully ripe before eating will bring about their sweet flavor. Tasting a less ripe astringent persimmon provides a less than pleasant taste from higher tannins. When I tasted a firmer astringent variety, it left a brief very chalky unusual taste and texture on the tongue. The non-astringent variety can be enjoyed before being fully ripe. The Hachiya/astringent is the larger of the two varieties (easy to identify). Persimmon is usually peeled before eating.
Imagine these recipes and inspiration Epicurious offers to have persimmons grace your holiday table:
Apple and Persimmon Tarte Tatin
Kale Salad with Persimmons, Feta, and Crisp Prosciutto
Endive Cups with Beet, Persimmon and Marinate Feta
Persimmons with Greek Yogurt and Pistachios
Until I have time to explore these amazing new recipe creations, I will keep a persimmon or two in my autumn fruit bowl, enjoying simply without much preparation alongside a dollop of grass fed full fat yogurt with a sprinkle of pistachios or walnuts! Yum YUM!
Enjoy The Divine Nutritional Offerings Of Persimmon
As one might expect with any golden fruit or vegetable, persimmons are touted for being high in powerful antioxidants including vitamin C, beta-carotene, lycopene and lutein. They also have manganese, an important co-factor for healthy skin and membrane tissue; as well as a source of B Vitamins and some minerals.
According to Dr. Mercola, “Persimmons are one of a few foods associated with killing breast cancer cells without harming normal breast cells, according to one new study.”
“[Persimmons have] very cooling thermal nature; sweet flavor; cools heat, especially lung heat; builds body fluids, moistens the lungs and resolves phlegm; tonifies the spleen-pancreas; soothes mucous membranes in the digestive tract to relieve gastrointestinal inflammations; treats common hot and/or dry conditions such as often occur in thirst, canker sores, and chronic bronchitis.” (Pitchford, 2002)
Consume the fruit in moderation because persimmon does contain sugar, albeit natural sugar.
Pitchford, P. (2002). Healing with Whole Foods: Asian Traditions and Modern Nutrition. North Atlantic Books. Berkeley, CA.