PERSIMMON (Fuyu)

Sweet, juicy, crunchy, oh I wait all year for the small seasonal window that includes the fuyu persimmon.

persimmon fuyuThey look like squat little pumpkins but they are full of sweet delicious flavor. I have a bazillion recipes that call for persimmon but they never seem to last long enough to be made into anything other than a snack. Fuyu persimmons are non-anstringent so unlike their relatives the hachiya persimmon, Fuyus do not make your mouth feel like you’ve just eaten a barrel of alum powder.

From a culinary perspective, non-astringent persimmons are best for eating raw for a wider variety of uses while still in various stages of ripening. Astringent persimmons can be used for cooking and some eating but they must be very ripe. Fuyu persimmons make a great addition to meals both sweet and savory adding an exotic autumnal quality to your dish.

fuyu cutFrom a health perspective, persimmons are a nice addition to diversify your dietery repertoire. They are a pretty good source of vitamins and minerals; especially vitamin C and A. They are a great source of fiber, so even though they are a little higher in sugar content, they still provide significant benefit. Fuyu persimmons also have a significant load of phytonutrients. They contain chemical compounds that make them antiviral, antifungal, anti-inflammatory and antioxidant. They promote tissue repair at a cellular level and inhibit tumor growth and spread. The astringent quality even in the non-astringent varieties can help inhibit bleeding and is useful for drying out wounds, infections (the catechins help fight infection) and even things like cold sores.
Lots of good stuff going on with the fuyu persimmon but mostly I just think they are an amazingly delicious seasonal treat, well worth keeping an eye out for them.