Persimmons, ‘the food of the gods’ isn’t exactly popular among Americans but it’s time we found out why the gods love it so much. Japanese persimmon is incredibly flavorful, a far cry from the American kind. The fruit made its way to the American shores sometime in the mid 19th century and since then, it has flourished in sunny California. This little fruit looks like a tomato, tastes as sweet as a date and is as fleshy as a mango. Persimmon can help bring a little zing into otherwise boring salads. But there are two kinds of persimmons so watch which one you bite into.
A Fuyu Is Different From A Hachiya
The Fuyu Persimmon can be bitten into when it’s not ripe. It has that crunchy, tart taste of an apple and can be eaten on its own. You can peel them if you prefer but biting into the fruit with the skin on is more nutritious. It makes a great addition to any salad and can even baked in pies Hachiya, on the other hand, needs to be eaten only when it’s fully ripe. Raw Hachiya is unbelievably bitter, so don’t try eating it until you know it’s ripe. It’s easy to know when a Hachiya is ripe because the fruit feels soft and the flesh seems ready to burst through its skin. Once it’s ripe, you can just scoop out the golden flesh or add it to smoothies and jams.
Health Benefits Of Persimmon
Persimmon is so rich in fibers that it keeps you full a lot longer and gets rid of your cravings for sugary foods. This is why it’s now catching on with weight watchers who are always looking out for tasty ways to get a healthy fix. One persimmon a day can give you your daily dose of vitamin A, which will keep your skin glowing and your eye muscles healthy. Its health benefits don’t stop there, it is also a tumor inhibitor because of the betulinic acid it contains. However, persimmons are also full of fructose which is something you shouldn’t have an excess of. So keep it to one fruit a day to give you the healthy benefits without going overboard.
How To Use Persimmon
Don’t let your tryst with a persimmon stop with biting into a Fuyu or scooping out the flesh of the Hachiya. Here are some great ways to add it to your daily recipes for a dash of tasty nutrition.
In Your Smoothie
Instead of a banana, drop in a ripe Hachiya for a whole new flavor. A persimmon breakfast smoothie is a delicious and easy way to jump-start the rest of your day. Scoop out the flesh of a very ripe Hachiya and add ¼ vanilla bean along with 2 tablespoons of coconut cream, almond milk and a few ice cubes. Flavor it with a pinch of cinnamon and give it a whirl in the blender. You can make this smoothie ahead of time and refrigerate it for a quick breakfast-on-the-go.
Add It To Your Salad
Next time you pick up persimmons at your grocer’s, add it to your salads instead of your usual beets. Combine some vinegar and Dijon mustard in a bowl and season with some salt and pepper. Add this dressing to a bowl of lettuce, cubes of persimmon and some cheese. You can also add some walnuts and pomegranate seeds to give it some extra crunch.
A Pizza Toast
Get a little more adventurous with your breakfast. Instead of avocado toast,try out a persimmon toast instead. Just toast up a piece of lavash or any bread you have lying around. Spread a thin layer of yogurt on it and then a few slices of persimmon. Sprinkle some crumbed hazelnuts and a light drizzle of tahini and you have a delicious breakfast, rich in calcium and vitamins.