Description
persimmon is a fruit that comes from a tree in the Diospyros genus. The most well-known variety is the Asian persimmon, Diospyros kaki.
Nutrition:
- Persimmons are rich in vitamins A and C
- They contain antioxidants, which may help reduce the risk of cancer and stroke
- They also contain manganese, which helps blood clot
Taste and texture:
- Ripe persimmons can be light yellow-orange to dark red-orange in color
- They can have an orange jelly-like inside that is sweet, or a milder taste and mango-like texture
Varieties:
- Fuyu persimmon: A Japanese variety that is seedless and non-astringent
- American persimmon: A sugary orange fruit that gets its name from an Algonquian word that means “artificially dried fruit”
Preparation:
- The skin can be eaten, especially when the fruit is ripe
- Persimmons can be eaten dry during the winter
- Powdered sugar can be added to enhance the sweetness
- Persimmon leaves can be used to wrap sushi
- Persimmon vinegar can be made from Oriental persimmons
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