Nicknamed “nature’s candy,” persimmons are available from October through February. Two of the most common varieties, the Hachiya and Fuyu, are fast becoming a popular staple in wintertime meals. Hachiya persimmons, when soft and ripe, make a great puree for baked goods, puddings and smoothies. Meanwhile, crisp Fuyu persimmons are sliced or chopped into things like salads and salsas.
Both types come packed with vitamins A and C. Persimmons are also a good source of fiber and potassium. Low in calories and fats, these bright orange fruits lay claim to all kinds of phytonutrients and flavonoids, plus a whole string of powerful antioxidants, such as catechins, gallocatechins and betulinic acid, beta-carotene, lycopene, lutein and cryptoxanthin.
All of these antioxidants are believed to help prevent cellular damage, which plays a role in things like cancer and aging. So, eat up — raw, baked or roasted, persimmons make a delicious and healthy addition to any meal.
If you’re looking for inspiration on how to add this mighty fruit to your regular line-up, try our easy Persimmon Pear Smoothie recipe. It’s the perfect pick-me-up or brunch addition.
Persimmon Pear Smoothie
Makes 2 large glasses (or 4 small ones)
- 1 large Hachiya persimmon
- 1 Bartlett pear, sliced (D’anjou also works)
- 1 tsp ginger, peeled and minced
- 1 cup almond milk, unsweetened
- 1 cup ice
- 1 tsp cinnamon
- 1 tbsp chia seeds
1. Clean and prep ingredients. Be sure to use a very ripe Hachiya persimmon. (You’ll know it’s ripe when you press it, and it feels like a water balloon.)
2. Scoop persimmon flesh from skin and add to blender along with pear slices.
3. Add ginger, almond milk, ice and cinnamon. Pulse a few times then blend for several seconds. Add chia seeds and pulse a couple more times.
4. Pour into glasses and serve.