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.