Persimmon. My Newest Obsession.
Last weekend my husband brought home a box full of fruits and veggies from our local co-op. A few days later, I found a little treasure inside the vegetable drawer. Was it a fruit? A vegetable? I had no idea. It was an orangish-red color and waxy to the touch. The tiny sticker attached to the stem identified it as a fuyu persimmon. Hmmm. I sliced it open and took a bite. Quickly, it became apparent that the skin is not edible, but the inside was sweet. Very sweet. I was expecting tomato, but it wasn’t anything like one. I keep trying to place the taste. Something like a pear, plum, papaya mixture. The texture was smooth, like velvet.
I immediately googled it and this is what I learned -There are a couple of different types. This one is the Asian variety. It is used mostly in Chinese, Japanese, and Korean cooking. It is loaded with vitamins A & C, fiber, antioxidants, folic acid, lycopene, and many minerals. They can be eaten raw, dried or used in cookies, cakes, puddings, and salads. I still can’t believe the persimmon and I have never crossed paths. Now I have a new fall fruit to feed my family. Oh, the little things. Gotta love’m.
I can’t wait to bake something with it. Do you have any persimmon recipes? Please share.