I ate a persimmon for the first time in my life yesterday. I didn’t know what to expect and had nothing to base my experience on, but I am on a mission to try new fruits and veggies.

I bought Fuyu persimmons, which are short and firm and bright orange in color. My first bite was crisp and slightly sweet, but not overly so. It was crunchy like an apple and reminds me of a tomato from the outside. I chopped off the green top and sliced it like an apple, with skin on, and ate it raw. You can peel the skin, if you’d like.

There is another type of persimmon called the Hachiya persimmon. (Actually there are many types of persimmons, but these two are the most common in the U.S.) This one is longer and more heart-shaped. Unlike the Fuyu persimmon, the Hachiya persimmon must be eaten when very soft or you will experience a bitter, chalky and most undesirable flavor. I read that if you soak this persimmon in a salt water for a minute before eating it will remove the bitterness.

A persimmon is actually a berry and originated in China. The persimmon is high in Riboflavin (Viatmin B2), Folate and Vitamin C. Persimmon season is between October and December.

You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.