A strange fruit, in a chilly season can be a gem to share and enjoy!
While the crisp air and silver light of winter creep in, colourful root veggies, squashes, and hearty greens step up in our favorite warming dishes.
In the frosty months to come, we may not be thinking of seasonal, fresh fruits, but they do exist! Persimmons are among the fruits I look forward to during winter and last from September to December. They are wonderfully sweet, but not too sweet, and mildly spicy (maybe it’s the “-simmon” that reminds me of cinnamon) undertones that make this fruit well suited for the warm, spiced feelings of the season.
Persimmons are vivid orange fruits that have been grown in Asia for over 1,000 years, but still remain foreign to North Americans. And while they look very much like a confused tomato, they are actually berries! Here’s a guide on how to pick and enjoy this seasonal delight, and give your day a lovely pop of colour.
They go great in salads, soups and stews, or my go-to, simply sliced with the skin on for my after dinner treat. Most, including my mom and grandfather prefer to peel them, but I er on nerd and go for maximum nutrients every time, the different textures are more fun, don’t you think?
How to pick a persimmon:
- Stick with fuyu persimmons if you are brand new to this fruit. They are the smaller, have a flat bottom and resemble tomatoes. These can be enjoyed when they are still firm, giving you a satisfying crunch, or soft.
- The other common persimmon out now are the Hachiya. They are heart shaped, larger, and have an elongated, pointed base. These need to be very soft before you can eat them, and soft meaning that then stem peels right off and the whole thing feels more squishy. An unripe Hachiya can send you running for the hills as it is extremely astringent and can leave you wondering how such a sensation can exist in your mouth!
How to enjoy a persimmon:
- Sliced in a nice bed of arugula, white radicchio, with warm beets, and walnuts or pistachios. Drizzle a little balsamic or your favorite dressing overtop, toss and enjoy the subtle sweet kicks.
- Make a persimmon salsa by dicing it in with tomatoes, cilantro, cumin, salt and pepper. Serve over roasted veggies, squash risottos, or with your favorite seed cracker!
- Butternut squash and persimmon soup!
However you enjoy this autumn gem, you can take pride in adding just one more delicious, and incredibly healthful food to your repertoire! The more good stuff we fill up on, the less unhealthful foods our bellies will have room for.
Cheers!
