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31 Oct 2016


Jeff Halevy NBC
Persimmon is a delicious, golden yellow/orange red skinned fruit that are filled with sweet flavor and packed with nutrients and antioxidants. Native of China and Japan, these folks were delivered to the usa within the 1880's and so are most available as 2 types: Hachiya and Fuyu.


Jeff Halevy
Hachiya: makes up about 90% of persimmon fruits and it has an acorn shape. They may be best eaten once they become soft and ripe.



Fuyu: Very popular in Japan, they're a little smaller and sweeter than their counterparts, and is eaten inside their hard or ripened state. They are like flattened tomatoes.



Persimmon trees are easy to grow, but a little challenging to come by. American persimmon trees can simply grow locally, and so are frost resistant. This tree can often be difficult to bud, and the the easy way assure optimal growth is to purchase young trees with a nursery. They may be versatile to some wide selection of soils, and so are water, pest, and disease tolerant. It is best to plant them during the cold months or early spring.



Persimmons are chock-full of nutrients, including Vitamins A, B-complex, C, and Fiber. Lower in Fat, these colorful yellow and orange fruits contain catechins and betulinic acid, which has been found to cut back inflammation and tumor growth. They also contain Zea-xanthin, a carotenoid which helps with eye health insurance and can prevent macular degeneration. In addition they contain trace levels of Vitamin k-2 and copper, which helps with red blood cell growth.



They are most generally available September through December in the US, and can be stored in the refrigerator once ripened. They can be eaten whole, or reduce quarters. They're quite versatile with a selection of recipes, and can be added or found in salads, cakes, muffins, cookies, breads, cereals, smoothies, jams, waffles, pancakes, puddings, and sherbets.



A number of my favorite recipes include cubing Fuyu persimmons with grapes, pomegranate seeds, cubed apples, and sliced kiwifruit, and put into a kale salad. Another favorite of mine is a Cinnamon Persimmon Banana Smoothie. Mix eight ounces of almond or coconut milk, give a persimmon, banana, a teaspoon of honey, half teaspoon of cinnamon, plus some kiwifruit if desired. Blend together and pour into a tall glass in the morning. This is a great method to jumpstart every day!


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