Persimmon fruit

Persimmons are harbingers of winter. They show up in October and November, just in time to bake into loaves of spiced bread for Thanksgiving or slice up for holiday salads. In California, where most of the crop in the US grows, they are one of the few trees that actually changes color as the weather cools, providing a fleeting glimpse of traditional fall colors. When I was a kid growing up in Southern California, most of the persimmons I ate came from trees that grew in friends’ backyards. Once the leaves started turning, we would wait for the fruit—big, orange orbs that had a point at the end, kind of like acorns—to ripen and hope that the birds didn’t get to them before we could. For a long time, I thought of persimmons as a special treat you had to wait for, a fruit you had to pick at exactly the right moment. So it was a bit of a shock a few years ago when I walked into a generic supermarket and found they were selling big boxes of persimmons; I could get a whole crate for under ten dollars. What is a Persimmon? At some point in the past fifteen years, the persimmon went from little-known specialty fruit to a budding mass-market star. While persimmons have been cultivated in the US since the 1850s, they were long considered a niche product; they were primarily sold in Asian markets, specialty stores like Dean & DeLuca, and farmers markets in California. Today, you can buy the fruit in crates—like the ones that cradle dozens of mandarin oranges—in stores like Costco or ...

Persimmons are sweet delicious fruits that are good for you because they are full of healthy nutrients. The persimmon, sometimes called the Sharon fruit, has orange or reddish-brown color and it looks like small, flat tomato. The health benefits of eating persimmon fruits include improving your heart health, aiding digestion, reducing inflammation, and boosting your immune system. Some varieties of persimmon fruits are astringent and taste dry due to their high levels of tannins. There are also types of persimmons that are non-astringent and have a sweeter taste and can be eaten before they are fully ripe and still firm. Most people enjoy eating persimmons raw, but you can also use them in cooking or in baked foods. Advertisement In this article, you will learn why persimmon fruits are so good for you. You will also find out what scientific research backs up many of the health benefits of persimmons. What is a Persimmon? Persimmon trees originate in Asia and the orange fruits are enjoyed for their taste and health benefits. Persimmon ( Diospyros) belongs to the Ebenaceae family and grows in warm climates mainly in Japan, China, Brazil, and the Mediterranean area. ( The sub-tropical fruit from the persimmon tree is described as a fleshy and fibrous. Researchers have also found that persimmon fruits contain bioactive compounds and phytochemicals that have great health benefits. Many of the components of persimmon fruits have strong antioxidant properties. ( Persimmons are al...

There are several types of persimmons, but the most common ones are fuyu and hachiya. “The fuyu are firmer when ripe and look like yellowish-orangish tomatoes, and the hachiyas are orange-red and shaped more like an acorn,” says When you’re buying persimmon fruit, you want to pick one that feels heavy for its size and has a glossy looking skin, without damage or bruises. That way you’re finding a good quality, ripe fruit, so you can get the greatest bang for your buck and really savor that deliciously unique flavor. What’s more, the persimmon fruit benefits go beyond their diet-friendly nature, as they are low in calories and pack a nutritional punch. Here’s the nutritional info: For a medium persimmon fruit of 6 oz: 118 calories, 0.3 g fat, 1 g protein, 31 g carbs, 25 g sugar, 6 g fiber, 70 percent DV Vitamin A, 20 percent DV Vitamin C. Here are a few other persimmon fruit benefits to keep in mind 1. Persimmons are good for heart health Persimmons may protect against heart disease. “They’re rich in antioxidants like flavonoids, including quercetin and kaempferol, which help to fight oxidative damage and decrease the risk of chronic diseases like heart disease,” say Lakatos. “Persimmons are also good sources of tannic acid and gallic acid, which have been proven to reduce high blood pressure, inflammation, and high cholesterol levels, which all are major risk factors for heart disease,” she adds. So, chop them up and enjoy them with plain Greek yogurt for breakfast or add...