Persimmons

by Diane Lofshult on Mar 01, 2008

Food for Thought

Want to add something exotic to your usual salad or baked goods? Pick up a few persimmons next time you’re in your supermarket. These brightly colored fruits are healthy and delicious; are easy to slice and dice into recipes; have practically no seeds; and with their deep orange hue are so festive they can even double as a winter centerpiece for your table!

Health Benefits. Persimmons are high in vitamins A and C, iron, potassium and other minerals. These fruits are also packed with fiber, which aids in digestion and helps lower cholesterol.

Selecting the Best Fruit. There are two types of persimmons typically found in stores: the heart-shaped Hachiya and the round, flat-shaped Fuyu. The Hachiya is ripe when it turns a deep burnt orange and is soft enough to leave an indent when touched. The Fuya is ripe when it is shiny, orange and firm.

Using Persimmons. Both varieties can be eaten raw, but the Hachiya pulp is used primarily for baking, whereas the Fuya is great in salads. Hachiya pulp is used in puddings, cookies, bread, flan and smoothies. The Fuya can be sliced and tossed with greens, walnuts and a vinaigrette dressing; it can also be grilled.

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About the Author

Diane Lofshult

Diane Lofshult IDEA Author/Presenter

Diane Lofshult is an award-winning freelance author who specializes in nutrition and weight management topics. She is the founder of In Other Words, an editorial consulting firm based in Solana Beach, California. Reach her at lofshult@roadrunner.com.