After my first bite of persimmon, I was hooked. I have to admit it was in a persimmon cake, but nonetheless, its' unique sweet flavor is bright, fresh, and new.Persimmons are in season now in the Northeast, so if you see one at the market, don't be scared to give it a try!
There are 2 types of persimmons widely available: the acorn shaped Hachiya and the tomato shaped Fuyu. The Hachiya has to be extremely ripe (which can take weeks) otherwise it will be tart and chalky. The Fuyu is sweeter and can be eaten while still firm.
Persimmons are high in B-complex vitamins, vitamin C, and other antioxidants.
Just slice off the top, cut the peel off, slice into pieces and enjoy! They also make a great addition to baked goods, and are delicious dehydrated as well.
No comments:
Post a Comment