Hey, SuperForest!
It’s already time for this week’s installment of SuperForest Fresh Picks! Last week, we kicked off the series with the California navel orange, and this week, as promised, we’ll explore the sweet and delectable fuyu persimmon!
As pictured above, the fuyu persimmon is a squat, tomato-like fruit with orange and waxy skin. It’s taste is a delicate sweetness with a texture that can’t really be described in words. Put simply, they are delicious. Though persimmons come in hundreds of varieties, there are only two that are widely available commercially: the fuyu and the hachiya. These varieties are usually divided into two groups, astringent and non-astringent, and the fuyu belonging to the non-astringent group is palatable both before and after fully ripening.
As far as the health benefits, the fuyu persimmon is rich in fiber, rich in vitamin A, and is even used as a traditional Chinese remedy for hiccups (take 9 grams of calyx of the persimmon fruit and 3 grams of fresh ginger. Add water and steam for a few minutes and eat).
So, here are the deets on what to do with these amazing fruits:
How to pick them:
- Fuyu persimmons are currently in season, this period is very short though, it only lasts about 3-4 weeks
- When picking them, look for a deep orange color, the yellowish/greenish ones you see scattered in the image above aren’t as ripe.
- Look for firmness
How to keep them:
- If you plan on eating the persimmons within a few days after purchase, it is fine to keep them at room temperature but if you plan on storing them for a longer period of time, keep them refrigerated.
How to eat them:
- I’ve seen recipes in which persimmons are cooked and served in dessert dishes (persimmon cookies and cakes? Ohhh yeah, they totally exist) but personally, I recommend you eat it raw. You can eat a persimmon just like an apple (with or without the peel depending on your personal preference).
Love to all! Hope you have a wonderful day!
Namaste,
Carla
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