We Love Persimmons

I’ve only seen persimmons four times this year in our local grocery store. It is a rare, mostly due to the fact that they have not been domesticated, but an exciting find for us because we just love persimmons. When we find them, in the store, especially if the price is right, we buy several and freeze them. You can freeze ripe persimmons without them losing their taste. Similar to the look of a tomato in shape and sometimes color. Usually the color is a deep orange to yellow. Color can also vary depending on the variety found in your local market. This fruit is sweet and non-astringent, if ripe. You should eat them before they are too soft but when you push in a little, to the touch.

Preparation: wash, peel (like you would a pear or apple), and serve. Sometimes, especially if washing under water, you can remove the peeling with your hands like you sometimes can with a kiwi. I’ve never come across a persimmon with seeds so the whole fruit can be eaten once peeled.

Some nutrimental value of the persimmon: Vitamin A & C, Thiamine, Riboflavin, Niacin, Calcium, Phosphorus, Iron, Carbohydrates, Protein

Major benefits of Persimmons: Help prevent cancer, used as home remedies for hemorrhoids, asthma, hiccups, lung infections, diarrhea and current studies showing it even protects cells against oxidative damage aka aging.

It is one of the fruits that I often pair with Iron for better Iron absorption. The American Persimmon packs in 66mg of Vitamin C per 100 grams compared to an orange which is 53mg of Vitamin C per 100 grams. However, the Oriental Persimmons are 40mg per 100 grams.