Sweet, flavorful and packed with antioxidants and nutrients, it’s no wonder that the persimmon fruit was dubbed “the divine fruit” by the Greeks. This fruit is equal parts versatile, nutritious and delicious, accounting for its widespread popularity in many Asian countries. It is also becoming increasingly common in other areas around the world and is now featured in many seasonal pies, cakes and desserts.n addition to bringing plenty of flavor to dishes, it can also provide you with some serious health benefits, from promoting regularity to dropping cholesterol and blood pressure. Not to mention, it can be a delicious way to meet your needs for many important nutrients, such as vitamin A, vitamin C and manganese.
There are two main types of persimmon fruit: astringent and non-astringent. Hachiya persimmons are the most common kind of astringent persimmon fruit. Astringent persimmons contain a high concentration of tannins and can have an unpleasant taste if consumed before they are fully ripe. Once ripened and soft, however, they develop a delicious sweet and sugary flavor.
Non-astringent persimmons, on the other hand, are sweeter and contain a lower amount of tannins. In fact, non-astringent varieties like fuyu persimmons can be enjoyed even before they are fully ripe. The non-astringent persimmon taste is usually described as sweet and slightly crunchy.
These fruits can be eaten raw, cooked or dried. They are commonly added to everything from salads to baked goods and more.
In addition to being incredibly versatile, they are also high in many important nutrients and antioxidants and have a long list of potential health benefits that they can provide.