Fruit and Vegetable Guide
Description: These squat orange-colored fruits are sweet and jellylike on the inside.
Selection: Choose smooth, brightly colored persimmons that are plump and glossy. Ones with yellow patches are unripe. If you can, gather soft fruits that have fallen from the tree yet are not too bruised; persimmons picked off the tree are astringent and will make your mouth pucker.
Storage and handling: If not fully ripe, keep persimmons at room temperature until ripe, then eat right away or refrigerate a day or two.
Preparation: Wash gently, then cut in half. Cut out the core and discard the seeds. To make pulp, scoop out the flesh with a spoon, discard skins, and purée pulp or mash with a fork. Pulp freezes well.
Serving suggestions: Dice or slice firm-ripe persimmons and add to fruit or vegetable salads. A soft-ripe persimmon is like a thin skin full of thick jelly. Use in smoothies or make a pudding (SIS, p. 222). Substitute persimmon pulp for zucchini in quick breads or cookies (SIS, p. 223).
Nutrients: Vitamins A and C; fiber.
1 lb raw = 2 cups
© 2011 Mennonite Central Committee