October's Superfood: Persimmon (+ 5 Easy Recipes!)

Why Persimmons?

Did you know that the beautiful, bright orange persimmon fruit is technically a berry? However you refer to it, every bite offers a fantastic source of fiber, Vitamin C and a big dose of beta-carotene--just like other orange-colored fruits and veggies. This superfood only appears briefly in the fall season (starting in October) so you’ve got to get their benefits while you can.

Buying:

Choose persimmons that are smooth, brightly colored, plump, glossy and well-rounded. Fruits that have yellow patches aren’t ripe yet; store them at room temperature in a sealed container with other fruits (e.g., apples, bananas) to encourage ripening. Avoid fruits that have detached leaves or cracks and bruises.

Although there are many different varieties of persimmons in nature, only two are commercially available:

Hachiya: Approximately 90 percent of available fruit is this acorn-shaped variety. This variety remains tart until it is completely ripe, so make sure you pick with the above tips in mind.

Fuyu: It may not be as pretty--it looks more like a squashed tomato--but this variety is smaller, sweeter, and edible while still firm.

Prepping:

Just wash and enjoy!

Five Ways to Enjoy Persimmons:  

1. Super Smoothie:  Blend 2 persimmons with 1 cup coconut milk (or almond milk or any milk of your choice) and a pinch of ground ginger and cinnamon.
2. Spice it Up: Slice 4 persimmons and arrange on a tray. Squeeze the juice of of 1 lime over the fruit. Sprinkle with a dash of chili powder and enjoy!
3. Persimmon Parfait: Using a ripe Hichaya persimmon, scoop out the ripe flesh. Layer in a Mason jar starting with plain greek yogurt, then persimmon then walnuts and then honey--Delish!
4. Broiled Delights: Heat broiler, with rack 6 inches from heat. Slice persimmons in half crosswise. Place halves cut side up in a baking dish, and drizzle each half with honey. Broil until tops are golden brown and caramelized, 6 to 8 minutes. Remove from oven; immediately drizzle 1 tablespoon lime juice over the tops.  Serve with a dollop of fresh whipped cream or vanilla bean ice cream.
5. Salad Topper: Add fresh persimmon slices to any Fall salad: They not only add a delightful burst of color, but also increase the nutritional content. Try arugula, walnuts, jicama, persimmons, avocado and a light vinaigrette for a salad that will keep you coming back for more!

Getting Kids to Eat Them:

Persimmons have a delicious sweetness that most kids can gobble right up. If it’s a new fruit for the kiddos, try pairing it with a familiar food to encourage acceptance. Otherwise, when moms and dads eat the foods that they endorse, chances are that kids will, too.

Do you have a favorite way to enjoy October's superfood? Let us know in the comments below.

Enjoy the power of persimmon!