Persimmons

Source & Availability
California grown September thru December
Chile varieties available May thru July

History
The oriental persimmon is native to China, where it has been cultivated for centuries and more than two thousand different cultivars exist. It spread to Korea and Japan many years ago where additional cultivars were developed. The plant was introduced to California in the mid 1800's.


Varieties
It's important you know there are two kinds of persimmons: the Fuyu, the kind you can eat right away, and the Hachiya, the kind you can't. Unlike Hachiyas, Fuyu persimmons can be eaten out of hand like an apple or pear, and there isn't any need to peel them. In fact, the California Grower's Association described them as crisp like an apple, sweet like a pear. A squeeze of lime perks up their flavor even more.

Fuyus can also be used like apples and pears in fruit salads, cobblers, or crisps, and are sturdy enough to be used in stir-fries as well. Fuyus do not darken when cut, so they can be sliced and made part of a vegetable or fruit tray.

Calcium 13.4mg1%
Iron 0.3mg1%
Magnesium 15.1mg4%
Phosphorus 28.6mg3%
Potassium 270mg8%
Sodium 1.7mg0%
Zinc 0.2mg1%
Copper 0.2mg9%
Manganese 0.6mg30%

Vitamin A 2733IU55%
Vitamin C 12.6mg21%
Vitamin D~ ~
Vitamin E (Alpha Tocopherol)1.2mg6%
Vitamin K 4.4mcg5%
Thiamin 0.1mg3%
Riboflavin 0.0mg2%
Niacin 0.2mg1%
Vitamin B6 0.2mg8%
Folate 13.4mcg3%

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