Persimmons came to us from Asia. Peel, then eat as a snack, add to salads or make into cookies, cakes or puddings. They can also be eaten dried. There is an annual Persimmon festival in Indiana.
Selection:
Choose persimmons that are smooth, brightly colored, plump, glossy, and well-rounded and with their leaf still attached. Avoid cracks and bruises. Yellow patches indicate unripe fruit.
Storage:
Ripen at room temperature until the fruit is soft. Once ripe refrigerate for up to 3 days.
Nutrition Benefits:
Fat free, cholesterol free, sodium free, an excellent source of fiber, vitamins A and C.
