Giving Thanks for The Three Ps

Share this post

Pomegranates, persimmons, and pumpkins!
By Heidi Lewis

You know what’s happening this season?
Professor Pumpernickel is coming to the Palladium with his penguins? Nope.
They’re showing The Perils of Pauline in Panorama? No.
Polka-palooza? No.
Perseids? Nope.
Pah...then what?

Pomegranates, persimmons, and pumpkins from The FruitGuys is what!

The harvest of fall’s jewel-toned fruit has started rolling in. It’s not just another excuse to use alliteration—’tis the season of the plucky pumpkin, the perky persimmon, and the precious pomegranate! If you haven’t already had the pleasure, these items will be popping up periodically in our cases. With their rich colors, all are high in beneficial antioxidants, which have been shown to help prevent a wide variety of ailments and diseases.

Pomegranates: The pomegranate’s hard skin is what makes this a good keeper. It protects the juicy pods inside for up to three weeks on the counter or up to two months in the refrigerator. There are a few ways to get inside this vessel of vitamins—the best is to score the rind in three or four places, break the fruit apart in a large bowl of cool water, and separate the seeds from the membrane and rind under water. The seeds will sink and the membrane should float. Discard rind and membrane, drain seeds, and enjoy the treasure trove of pomegranate seeds on their own, in a salad, or stirred into yogurt.  Swallowing the seeds with the rich juice is also a great fiber boost.

Persimmons: Although wild persimmons have been part of the American landscape since before the colonists got here, they are still unfamiliar to many of us. These orange orbs brighten the onset of winter. There are two very different domestic varieties—Fuyu (a squat, tomato-shaped variety) and Hachiya (more elongated and acorn-shaped). Fuyu persimmons are a great out-of-hand eating variety. Some folks prefer them peeled, but many enjoy the sweet, crunchy goodness of the skin, which is edible and quite tasty. They’re ready when they give slightly to pressure, unlike the Hachiya—often used for baking, this astringent variety must have a custard-like consistency before being eaten.   Persimmons are loaded with vitamins A and C, manganese, and dietary fiber.

Pumpkins: Mr. Pun’kin Head is coming to town, too. Tiny Baby Boo or Jack-Be-Little pumpkins are fun for decoration. Sugar Pies and Baby Pams are superb for making puree for the quintessential pumpkin pies, soups, gratins, ravioli filling, and more. Store pumpkins on the counter out of direct sunlight—they’ll keep well for a few weeks; longer if they’re kept someplace cool. Culinary pumpkins, aside from being very low in calories (only 49 calories for a cup of cooked pumpkin!), are off the charts with vitamin A, which is great for healthy skin and vision.

So among the apples and pears, and all the greens, reds, and golds of autumn, perceive the pretty persimmons, pleasing pomegranates, and palatable pumpkin!

 

Subscribe to the WEEKLY BITE

* indicates required

 

Recent Food articles:

History of the tomato
April 18, 2019
How to prepare Ataulfo mango
April 4, 2019
Making the most of citrus season
February 14, 2019
Three hearty soup recipes you can enjoy all month
February 4, 2019
Tempting winter fruits to brighten your weekly mix
January 31, 2019
Easy meal prep recipes you can eat all week
January 7, 2019
How to make latkes and applesauce
December 6, 2018
The food history of Thanksgiving
November 22, 2018
Winter and summer oranges
August 23, 2018
How to make vegetarian sushi at home
August 7, 2018

More recent articles:

Best onboarding practices
May 21, 2019
Quick, easy steps to spruce up your office space
May 14, 2019
Grilled portobello recipe
May 9, 2019
How to prepare physically and mentally for race day
May 9, 2019
Three simple ways to enjoy watermelon radishes
May 2, 2019
Beehives, swales, and vermicomposting, oh my!
April 29, 2019
Easy spring salad recipe
April 25, 2019
Reduce plastic use with these earth-friendly alternatives
April 22, 2019
Spring fruit varieties and how to enjoy them
April 16, 2019
How to make sure you’re getting enough iron in your diet
April 11, 2019

About Us

Our online magazine offers a taste of workplace culture, trends, and healthy living. It features recipes for easy, delicious work meals and tips on quick office workouts. It's also an opportunity to learn about our GoodWorks program, which helps those in need in our communities and supports small, sustainable farms.