We see these orange-reddish fruit everywhere. They look like…a tomato? They are of Chinese origin. Originally cultivated in both Japan and China for centuries, this fruit is now grown in Italy and other Mediterranean countries, the Middle East and even…Brazil.
We never bothered with them in China but because we see them so much in Brazil and knew they are in China, we figured we best try them so we know what to do when we are back in China.
Persimmons should only be eaten when they are ripe. They are ripe when they are so soft that their sweet, almost jelly-like flesh practically bursts through their skins. You can even hasten ripening process by leaving persimmons in a paper bag along with an apple. There are two common types of persimmons: fuyu and hachiya. I am using the fuyu variety. The fuyu is supposed to be eaten when it is crunchy, but the hachiya must be very ripe or it supposedly tastes horrible.The persimmon can be eaten fresh or it can be cooked. Persimmons can be dehydrated or dried and eaten as dried fruit. They are great in fruit salads or baked in coffee cake or crisp.
Persimmons are high in beta carotene and minerals such as sodium, magnesium, calcium and iron, and studies have found that they contain twice as much dietary fibre as apples.
So, I bought some persimmons and made a persimmon dessert. YUMMY!
I thought a very easy dessert to try this interesting fruit would be a persimmon crisp. David & I enjoy all different flavor crisps and this one was delicious.