A little trivia: Although originally from China, persimmons were eaten
by the Algonquin Indians, who called them putachamin. The colonial settlers
ate them as well, and used them to make beer and wine. In the 17th century,
Captain John Smith noted of the persimmon that, "when it is ripe, it is
as delicious as an Apricock."
What they look like: Two types of persimmons are widely available in
the U.S.: the Hachiya (or Japanese) and the Fuyu. The Hachiya is large (up to
three inches in diameter) and looks almost heart-shaped; the Fuyu is smaller
and looks a lot like a tomato. When ripe, both sport red-orange skin and flesh.
Selection tips: A ready-to-eat Hachiya will be very soft and actually
look shriveled and somewhat ugly (as if it's overripe). It's important to eat
them when they're truly ripe: Unripe Hachiyas are extremely bitter. The Fuyu,
on the other hand, will still be firm when it reaches the ripe stage--although
it will give slightly when gently pressed--and there's no need to worry about
bitterness. When choosing either variety, look for smooth, glossy, red-orange
skin and a green cap.
Storage tips: Try not to buy more than you can eat in a short amount
of time, as ripe persimmons can only be kept for up to three days. During that
time, they should be refrigerated in a plastic bag -- interestingly, the cold
actually sweetens the fruit. To ripen a persimmon, place it in a pierced paper
bag with an apple and keep it at room temperature.
How to eat them: There are many ways to eat a persimmon. One of the
most delicious is to slice it in half and spoon the fruit right into your mouth,
if it's a Hachiya; or just eat the firmer Fuyu right out of hand (with or without
the skin). You can also cook this versatile gem (remove the skin first) and
use it in breads, cakes, pies, cookies, puddings, other desserts, and even salads.
Peak growing season: This is one fruit to brighten up the dead of winter--they're
available from October to February. November and December are the hot months
for the most affordable specimens, which come from California.
Health benefits: Persimmons are an excellent source of fiber, which
aids in digestion and helps lower cholesterol. They also contain a good helping
of vitamin A and some vitamin C, as well as some potassium, which helps lower
blood pressure and may help out on the cholesterol front as well.
Nutritional info: The most widely available variety (in the U.S.),
the Hachiya, weighs in at 118 calories (for a medium-sized), providing a hefty
6.0 grams of fiber, 1.0 gram of protein, 0.3 gram of fat (none of it saturated),
2.0 milligrams of sodium, and no cholesterol. The smaller Fuyu, at 32 calories,
provides slightly less in terms of nutrition.
