The persimmon was native to China thousands of years ago and then introduced in Japan. Since then, the persimmon has become Japan’s national fruit and one of the traditional foods of the Japanese New Year. The persimmon fruits first arrived in California in the mid 1800s, making it one of the earliest commercially grown fruits in the United States.
As their texture is crisp yet tender with a sweet flavor, Fuyu persimmons can be used as a substitute for apples or pears. You can eat them fresh out of hand or add to cold appetizers and salads, use as a topping in pizza, make pies, tarts and even ice cream. Fuyus go well with cranberries, pomegranates, ginger, vanilla, nutmeg, cream, brown sugar, maple, soft cheeses, pecans, pistachios, bacon, proscuitto, figs, mild lettuces and bitter greens. They blend well with herbs such as basil, arugula and mint. They also go well with citrus. One way to consume very ripe persimmons, which can have a very soft texture, is to remove the top leaf with a paring knife and scoop out the flesh with a spoon.
- low in calories
- source of vitamins and minerals
- high in dietary fiber
- anti-diarrhea, Constipation and Hemorrhoids
- energy booster