Persimmons always feel like a special treat on the east coast. They are beautiful to photograph, but taste can be hit or miss for some people, that’s likely because you can only eat some of them when they are perfectly ripe.
There are two types of Persimmons typically found in farmers’ markets, Fuyu (below) and Hachiya (above). Fuyu are a lighter orange-yellow in color and more flat, whereas the Hachiya are a darker orange and are more oblong (think acorn). Hachiyas cannot be eaten until they are very ripe (soft and shriveled almost to the point of mushy), whereas fuyus can be consumed when they are still a bit firm.
Four Facts on Persimmons
- Persimmons contain antioxidant including vitamin-A, β-carotene, lycopene, lutein, zeaxanthin and cryptoxanthin, which are known to prevent against free radical damage.
- Zeaxanthin is also know to help prevent against age-related macular related macular disease.
- Persimmons are also a very good source of vitamin-C, another powerful antioxidant.
- Persimmons are also a good source of dietary fiber, which helps keep the body regulated.
This year I found my persimmons with Washington’s Green Grocer.