Persimmon is a deciduous tree, which can grow up to 25 ft. in height. Scientifically known as Diospyros virginiana, the persimmon trees grow best in places with moderate winters and mild summers.
During the fall season, trees bear numerous fruits that vary in shape and size. Persimmon fruits come in spherical, heart, or squash shapes and weigh from as little as a few ounces to more than a pound. The color of the fruit is generally orange - ranging from light yellow-orange to dark orange-red depending on the variety. The entire fruit is edible, except for the seeds and the calyx. However, the skin is usually removed before consumption.
Persimmon fruits are classified into two general categories: "astringent" and "non-astringent".
Originated from China, the oriental fruit is popular in Japan known as "hachiya". An unripe "hachiya" contains a hight level of tannin making it taste tart. As the persimmon fruit matures (soften and color deepen), the tannin level goes down, leaving the fruit sweet and delicious. Astringent persimmons are harvested when they are hard and ripe. They can continue to ripen at room temperature. The hard astringent variety can be stored in the refrigerator for several months.
On the other hand, the non-astringent persimmon fruit containing less tannin is treated with alcohol to remove astringency. They are ready to be harvested when they are ripe and slightly soft. The non-astringent variety can only last a few days at room temperature.
Although persimmon fruit is not well known in other parts of the world, the fruit is gaining attention for its nutrients. It's low in calories and fats but serves as a rich source of dietary fiber. This remarkable fruit contains vitamins, minerals and anti-oxidants, all of which are necessary for health.
calcium
iron
potassium
manganese
copper
phosphorus
protein
catechins
vitamin A (for eyes and skin)
vitamin C (tooth, gum, tissue growth & repair)
B-comple vitamins
Like many fruits, persimmons can be eaten fresh, dried, or cooked. Fresh picked persimmons can be cut into quarters like an apple. Dried fruits are eaten as snacks or used in desserts. Persimmons are also used in recipes for puddings, pies and cakes as well in health drinks and jams.
Here's an excellent recipe for cookies using ripe persimmons.
2 ripe persimmons, pureed
1 teaspoon baking soda
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 egg
1 cup white sugar
1/2 cup butter
1 cup raisins
1 cup chopped walnuts
Directions
Preheat oven to 350 degrees F (180 degrees C).
Dissolve baking soda in persimmon pulp and set aside.
Sift flour, spices and salt together, set aside.
Cream together butter or margarine and sugar until fluffy, beat in egg and persimmon. Stir in dry ingredients. Stir in nuts and raisins.
Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
However you want to consume the persimmon fruit, you'll be delighted by its sweet taste!
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