Persimmons – Our fall fruit is on the rise.

Like pumpkins and stalks of corn, persimmons evoke thoughts of fall and Thanksgiving.

As a fall fruit, persimmons lend themselves to combinations of nuts, ginger, cinnamon and nutmeg. Just the presence of a bowl of bright orange fruit puts everyone in a holiday spirit.

But don't sell the persimmon short, it is good for more than cookies! While the Hachiya variety is usually used when very soft as an ingredient for other dishes, the Fuyu variety is best eaten fresh when still firm. But please don't confuse them or your taste buds will be in for a tart surprise!

Persimmons are good sources of Vitamin A, Vitamin C, Potassium and fiber. As with all fresh produce, persimmons should be washed with plenty of clean, cool water before use.

Fresh fruit that’s hundreds of years old.

The persimmon has been grown in China for centuries. It spread to Japan and Korea many years ago and eventually was introduced to California in the mid-1800's.

This fruit is currently grown there in limited quantities. There are thousands of cultivars in existence, mostly grown in Asia.

Two varieties too good to miss.

Persimmons may generally be broken down into two divisions; astringent and non-astringent varieties. Both listed here are mostly grown in California and available late fall to early winter.

Hachiya – perfect as a puree.

In California the most common astringent variety is the Hachiya. The acorn-shaped Hachiya Persimmon, which is traditionally used as an ingredient in baking, is best eaten or used when fully ripe and soft to the touch, similar in feel to yes … a water balloon.

It is almost always used as a puree in cookies, breads, puddings, cakes and sauces. But remember that its festive appearance also makes it an inspired, holiday decorating element.

Hachiyas should be deep orange without any green showing. Unripe Hachiya will ripen if left at room temperature. A ripe Hachiya should be refrigerated. If you just can’t wait for a ripe Hachiya, freeze them overnight. When they defrost, they will be ripe!

Fantastic Fuyu

The Fuyu persimmon is the most common non-astringent variety grown in California.

At its peak when crisp-hard or slightly soft, the pleasant, spicy-sweet Fuyu taste is distinctive and fantastic.

The Fuyu should be bright orange and is similar in shape to a small pumpkin or squatty tomato. Sometimes compared to a blend of mango and papaya, Fuyus are also tasty with limejuice, salt and chili powder. It is also a marvelous complement to a slice of delicious cheese or spread with peanut butter.

Come to think of it, Fuyus are also a festive addition to fresh salads and snack trays. Their crispness may be prolonged by refrigeration.