Persimmon Fruit

~Persimmons~

This is one of my families favorite snacks. We are a happy family when these are in season. Which is November through February. When looking to buy this mild and sweet fruit, make sure to buy the non-astringent persimmon, like Fuyu (Fuyugaki), Gosho/Giant Fuyu/O'Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho, Suruga. These are my personal favorite and are eaten while crispy, like apples. OMG heaven!!!! My 5 yr old Begs for them! 

Persimmons not only taste amazing but they have amazing health benefits. You need to take advantage while you can this winter. Something different is a good delicious thing in life.

They are a true SUPER FOOD!

-They are high in calories (70+ calories) but very low in fats. 

-It's a very good source of dietary fiber. 100 g of fresh fruit contains 9.5% of recommended daily intake of fiber.

-They contain important anti-tumor, anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels)

-They contain vitamin-A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin. Together, these compounds functions as protective scavengers against oxygen-derived free radicals that play a role in aging and various disease processes.

-They are a good source of vitamin-C, another powerful antioxidant. Eating foods rich in vitamin C helps the body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

-They contain many B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins act as co-factors for numerous metabolic enzymatic functions in the body. 

-They also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI), and phosphorus.

-PHEW! So get them while you can! Seek them out at your local farmers markets and grocery stores before the season ends. They are Beautiful inside and out!!

Besides eating them raw, there are MANY amazing recipes you can try using them. Here is a wonderful recipe to try from Food52.com

Persimmon and Goat Cheese Salad

Serves 4

• 6 cups mixed greens, any style
• 1 Fuyu persimmon, diced 
• 1 small apple, diced 
• 1/2 cup soft goat cheese, crumbled
• 3 tablespoons sliced almonds, toasted
• 4 tablespoons tangerine juice
• 2 tablespoons olive oil
• 1/2 teaspoon dijon mustard
• 1 pinch salt 
• 2 dashes pepper

1. Place the greens in a salad bowl and top with the fruits and goat cheese. In a small bowl, whisk tangerine juice, mustard, salt and pepper. Whisk in olive oil in a small stream. Adjust to taste. combine with greens and toss. Sprinkle almonds over all. Serve.   
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