Late October to early November is the season for both persimmons and pomegranates, which we received in our CSA box this week. You can get them at most supermarkets, but if you live anywhere near where they are grown, it’s best to get them at a local farmer’s market.
Pomegranates are an outstanding source of Vitamins C, K and folate, and a good source of potassium, phosphorus and manganese. They are also loaded with polyphenol antioxidants which help protect against heart disease and other chronic illnesses.
At the farmer’s market, you are most likely to find the ripest pomegranates—the ones whose peels are beginning to crack open, their plump, ripe seeds expanding beyond the peel’s ability to contain them. If you are unfamiliar with how to open and remove the seeds from a pomegranate, learn how to do it here.
The persimmon fruit grows on trees, and its color typically varies from yellowish orange to a deeper reddish orange color. It comes in various shapes and sizes, and there are a number of varieties originating in North America, Mexico, and Philippines.
Persimmon is a delicious fruit that is high in Vitamins A, C, and E, and is a good source of potassium and manganese. Unfortunately, persimmons are not enjoyed as much as they should be, because many people don’t know how to eat them. If you try to eat them before they are ripe, they are terribly bitter and astringent, but after ripening, they have a delicate, custardy sweetness I look forward to every autumn.
The Fuyu persimmon looks a bit like a squashed tomato. Wash and dry the fruit thoroughly before eating. Remove the leaves and the core of the fruit. Cut into slices, or if you prefer, eat it whole.
The Hachiya persimmon is usually shaped like an acorn. Wash and dry the fruit. Place it on the cutting board, and cut it in half. After removing the seeds, use a spoon to scoop the fruit from the skin.
The farm market is also the best place to find ripe persimmons. Knowing which persimmon is the ripest is a vital part of the full enjoyment of the fruit. Here are some tips to remember when shopping for persimmon:
- Look for persimmons that have undertones of deep red.
- Be sure your persimmons are plump and round.
- Stay away from fruit with skin that is cracked or bruised.
- Avoid persimmons without their green leaves.
- The surface of a persimmon should be smooth and glossy.
- If you are not eating the fruit right away, choose a firmer fruit and allow it to ripen until you are ready to eat it.
Now that I live in Southern California, pomegranates and persimmons are taking their delicious place in my fall palate of seasonal foods. I hope you enjoy this salad that highlights the best of both of them.
Persimmon Pomegranate Fruit Salad
(Serves 4) Adapted from Simply Recipes
- 3 fuyu persimmons, peeled, chopped (1/4 to 1/2 inch pieces), seeds (if any) discarded
- 3/4 cup pomegranate seeds
- 1 Granny Smith or Fuji apple, peeled, cored, chopped (1/4 to 1/2 inch pieces)
- 7-10 leaves fresh mint, thinly sliced crosswise (stack then, then roll them up like a cigar and take slices from the end)
- 2 tsps. fresh lemon juice
- 1 tsp. raw honey
- Gently toss all of the ingredients together.
- Keeps for at least a couple of days in the refrigerator, but best eaten same day it is made.
This post is part of Real Food Wednesdays hosted by Cheeseslave!
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Wanted to add a persimmon recipe I made last weekend. My wife and I made this up, but it was so great.
Persimmon, Mint, Proscuitto Bruschetta
1. Find two ripe persimmons and remove peel and core, being sure not to leave any of the bitter.
2. Mince fresh mint until you have 2 tbs
3. Cut a fresh baquette in thin slices and then baste with olive oil, salt and pepper. Place in oven under broil until toasted on both sides.
4. Combine mint and persimmon and mash
5. Lay proscuitto slices on top of toast
6. Scoop mint and persimmon combination on top of proscuitto
7. Place back in oven for 5 minutes
Eat… :>
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