As cooler weather begins in the Central Sierra, persimmons ripen into a deep Fall orange. There are two major varieties of persimmons, Fuyu and Hachiya. Fuyus, pictured above, are shaped liked a slightly flattened apple and can be eaten when firm and crunchy. Hachiyas are longer and usually larger, and should be eaten when completely soft and translucent. If eaten even slightly under-ripe, the astringent Hachiyas will make your mouth pucker or feel dry, but when ripe they are one of the sweetest fruits available. No matter which variety you choose, all persimmons are good sources of fiber and vitamin C, and excellent sources of Vitamin A. See below for healthy recipes ideas, or make a Fall smoothie: blend the pulp from one ripe Hachiya persimmon with a spoonful of peanut butter, a pinch of cinnamon, a cup of milk, and a few ice cubes until smooth. Learn more about persimmons and view their nutrition facts at Harvest of the Month.
Recipe Ideas:
Roasted Persimmon and Coconut Quinoa Porridge
Persimmon Pomegranate Fruit Salad