Persimmon
A herald of winter in many regions is the persimmon. Where the rain or even sleet has begun, the bare persimmon tree, with its orange ornaments, makes a striking silhouette against the grey horizon. These fruits can stand a chill; as the old farmer saying goes, “Persimmons grow where mangos fear to tread.” The common […]
Hachiya Persimmon
Pocahontas says “It was Commodore Perry who brought seeds of the Japanese persimmon varieties to the U.S.” She also cautions us that Hachiya persimmons are not meant to be eaten firm. This delicious acorn-shaped variety is astringent until ripe and should only be consumed after its skin starts to shrivel and its fruit softens to […]
Fuyu Persimmon
Fabulous Fuyus are the non-astringent persimmons that can be eaten like apples, peel and all. They are high in vitamins C and A and are a great source of dietary fiber and manganese. Fuyu (short for Fuyugaki) persimmons can be enjoyed in various stages of ripeness: from ever-so-slightly soft to very soft. Whether or not […]
