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There are two kinds of persimmons. Fuyu persimmons are sweet, shaped like a pumpkin, and can be eaten fresh. Hachiya persimmons are tart, shaped like an acorn and are usually cooked. Look for firm Fuyu persimmons with smooth, glossy and brightly colored skins. Ripe Fuyus should be firm. Avoid buying Fuyu persimmons with bruised, wrinkled or broken skin. Also, avoid persimmons that have no green leaves at the top.
Fuyu persimmons are still hard when ripe and will turn a slightly darker orange. They can be eaten when hard. Their skins are edible.
Hachiya persimmons soften when ripe. If eating raw, make sure they are very soft! Do not eat the skins of Hachiyas.
Source: Save the Food
The persimmon is Japan’s national fruit.
a Persimmons help maintain your vision, fight infection and keep your skin healthy because they contain Vitamin A.
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Click here for a printable page with lots of info about persimmons.
1½ tablespoons olive oil
3 tablespoons 100% orange juice
2 tablespoons rice (or other) vinegar
½ teaspoon salt
3 cups fresh spinach, washed
3 medium Fuyu persimmons, sliced
¼ cup dried cranberries (optional)
Makes 6 servings. ½ cup per serving.
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