Well Fed Network

Posted by Susan Russo on Fit Fare.

You’ve seen them in the market. You’ve admired their brilliantly colored orange skin. You’ve picked them up, perhaps even sniffed them, then put them back and purchased some pears instead.

Poor persimmons. They are winter gems but just aren’t as well known apples and pears. That might be about to change.

Though there are about a dozen types of persimmons grown throughout the world, only two are generally found in the US, Hachiya and Fuyu, both Japanese. California persimmons are harvested from October to January and shipped throughout the country, so you better get some before they’re gone.

Why you should eat persimmons:

An average persimmon is highly nutritious. At about 115 calories, it contains a whopping 55% of your daily Vitamin A, which helps maintain good vision and promote bone growth. It also has over 20% of your daily Vitamin C, which is necessary to produce collagen, and increased collagen might help you have more youthful looking skin. Persimmons are extremely high in beta cryptoxanthin, an antioxidant that may help prevent cellular damage that leads to cancer, and in lycopene, which has been linked to a decreased risk of several types of cancer.

How to select persimmons:

Hachiya persimmons are acorn shaped and have deep orange skin with black streaks on it. They are astringent, which means they can be eaten only when fully ripe. A ripe Hachiya is extremely soft and should be squishy in your hand. Hachiyas can take several days to two weeks to ripen, so if you want to eat one soon, select an already soft one.

Fuyu persimmons are apple shaped and rather heavy for their size. Their skin color ranges from pale yellow-orange to deep reddish-orange; generally, the darker the color, the sweeter the taste.

How to store persimmons:

Place Hachiya persimmons in a paper bag with a banana. Gases released from the banana will quicken the persimmon’s ripening process. Once fully ripe, store in the refrigerator.

Fuyus can be placed directly into the refrigerator to remain firm, or left on the counter, where they will become softer after several days.

How to eat persimmons:
Once a Hachiya persimmon is fully ripened, peel the skin. This will reveal a coral colored flesh so thick and glossy it looks like marmalade and tastes like it too–pleasingly sweet with hints of mango and apricot. Eat as is or use in baking–this Persimmon Date Bread, for instance, is deliciously moist and flavorful. Do NOT, however, eat an underripe, hard Hachiya. It’s like biting into a green banana and makes your mouth unpleasantly dry and chalky.

Fuyus are non-astringent, which means you can eat them either firm or soft. Firm Fuyus can be eaten like apples and taste like them too, but with hints of spicy cinnamon.

Here is an easy and refreshingly zesty salsa recipe that pairs well with pork and seafood.

Persimmon and Pomegranate Salsa
Makes about 1 1/4-1 1/2 cups

2 Fuyu persimmons, with the skins on, diced (about 1 heaping cup)
1/4 cup pomegranate seeds
2 Tbsp thinly sliced scallions*
1 tsp fresh lime juice
1/2 tsp rice vinegar
1 tsp grated fresh ginger
1/8 tsp cayenne pepper
Salt, to taste
1/2 tsp fresh mint, finely chopped
1/2 tsp fresh basil, finely chopped

Place all ingredients from persimmons through salt in a medium size bowl. Stir until well combined. If serving within an hour, then add fresh basil and mint so the flavors will mingle. Otherwise, do not add the herbs (since they will turn brown) and place in a sealed container in the refrigerator for up to 3-4 hours. (Letting the salsa sit much longer makes it taste too astringent.)

*Note: If you don’t prefer the intensity of raw onions, then place the minced onions in a small-mesh colander and pour very hot or boiling water over them; drain and add to the salsa. This will remove some of their sting without sacrificing flavor.