It’s persimmon season. They’re harvested between September and October. I did a random survey of friends and neighbors recently, just to see how much they’re used. Turns out, not many folks are all that acquainted with persimmons.

So I thought that you might find a chat about this lovely fruit interesting, in case you’re one of those that’s not well versed in persimmon cooking/baking.

This brilliant orange-colored fruit shares a close resemblance with the tomato in appearance, but in fact, it’s a berry. Also known as the ‘Divine Fruit’ due to its scientific name of Greek origin, it is full of health benefits. Here’s why all varieties of this power-packed fruit deserves your attention:

• Since it has next to no fat, it’s a perfect snack (meaning it won’t mess up your weight-loss efforts).
• Because it’s a rich source of phytochemicals, catechins and polyphenolic antioxidants, it’s a a powerful anti-inflammatory and anti-infective food.
• It’s a powerful protector of the immune system.
• It’s a strong anti-cancer food due to all those phytochemicals, catechins, and polyphenolic antioxidants.
• Because it’s so rich in antioxidants (which scavenge harmful oxygen-derived free radicals), it reduces the effect of toxic materials and prevents cell damage, which eventually results in a detoxified body and a healthy liver.
• Because it’s low in sodium, it’s a perfect snack if you’re dealing with high blood pressure.
• Because of its significant amount of vitamin A, it protects vision.
• Being diuretic in nature, persimmon can put a stop to water retention as well as increase the amount of urine flowing through the kidneys. High in potassium, it ensures that no significant mineral is lost during urination.
• Persimmon juice is considered a natural energizer due to its high potassium and sugar content. It’s a good choice for relieving exhaustion and stress.

Speaking of persimmon juice, it’s easy to make. Wash 2-3 large and fresh persimmons thoroughly under cold running water. Pat them dry with a clean towel. Remove any stem or leaf and then cut them into two halves. Using a small spoon, deseed the pieces. If you wish, you can also peel the persimmons before cutting and juicing. Add fruit pieces and ½ cup water to a blender; blend until a smooth consistency is reached. That’s it!

Finally, one more thought: You might want to consider making persimmon bread this fall. While pumpkin bread is always good, there are those that say persimmon bread is even better. It’s important for the persimmon to be soft and ripe (not rock-hard) before using; it’s incredibly astringent when not ripe. Some describe the taste of persimmon as similar to pumpkin; others think the fruit has a hint of peach or mango. It’s a unique taste!

The persimmon used for baking is the Hachiya. When ripe, it will feel squishy-soft to the touch. To ripen a Hachiya persimmon, simply let it sit on your countertop until it’s so soft that it feels like a water balloon about to burst. The other common persimmon is the Fuyu. It’s meant to be eaten hard or sliced into salads.

Here’s a 5-star recipe to get you acquainted with this remarkable fruit, that I found in the Farmer’s Almanac Newsletter:

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