Ep. 129 | Why You Should Try Persimmons and How To Enjoy Them [Ingredient Spotlight]

Are you new to plant-based eating and want to try MORE fruits and vegetables, but don’t know where to start or know how to enjoy them? You haven’t cooked with most of the veggies you’ve seen in the Fresh Produce department and some look odd and unfamiliar. And in the kitchen, you’ve generally stuck to the same few fruits you grew up on – like apples, oranges and pears – without venturing much farther. 

Some of the fruits you’ve seen sold have strange shapes and colors too…like those small squarish hard orange-colored fruit you’ve noticed this Fall in grocery stores. What are they and what do they taste like?

Those, my Friend, are called persimmons and there are a few key things you need to know about them if you want to truly appreciate and enjoy them. In this episode, we’ll look at persimmons in terms of their nutritional value, how to store them and the many ways to eat them.

 

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If you've never heard of or seen persimmons before, you're not alone. Many people are not familiar with them and may not have even tried them before. Originating from China, persimmons are orangey red fruits that grow on trees and are harvested starting in the Fall from October through approximately January. They're actually over 400 species of persimmons planted worldwide!

Now, are you ready for a big surprise? Instead of being strictly fruits, botanically, persimmons are actually considered berries like avocados! And there are three key things you should know about them.

The first is this: persimmons provide lots of nutrients and can be deliciously sweet. No wonder they're loved by humans and animals alike, such as birds and squirrels. One raw Japanese persimmon provides nearly 1 gram of protein, 6 grams of fiber, 270 milligrams of potassium, and 1,400 milligrams of lutein and zeaxanthin, along with lycopene, vitamin K and many other nutrients and disease-fighting compounds.

Now, here's the second key thing to know about them. There are two main groups or subcategories of persimmons. These two groups are: astringent and non-astringent. Persimmons in the astringent category contain a high content of soluble tannins, so when eaten before they are fully ripe. It will likely cause your mouth to pucker up with its slight bitterness.

And now for the third key thing: know which variety you bought, because that will have a direct impact on your enjoyment. Here's why. There are two Asian varieties most commonly seen in supermarkets, Hachiya and Fuyu. These are quite different in looks, ripening process, and method of enjoyment. Listen in to find out more about how to differentiate between these varieties, and how to enjoy them best!

Listen Here 

Episode Highlights & Key Timestamps:

• [1:57] Podcast Review Spotlight- featuring two listeners!
• [2:58] How you can support this Podcast with a rating and review
• [4:07] Where persimmons come from
• [5:06] Key nutrients you’ll enjoy from persimmons
• [5:27] Two main subcategories of persimmons: astringent and non-astringent
• [5:35] How the Hachiya and Fuyu persimmon varieties differ in appearance
• [6:49] Learn ways you can enjoy the Hachiya and Fuyu persimmons 
• [8:51] An action step you can take
• [9:14] Where you can explore more plant-based foods and learn ways to enjoy them

Next Steps:

Join -> Plant-Powered Life Transformation Course: www.plantnourished.com/ppltcourse 

Contact -> [email protected] 

Learn -> www.plantnourished.com 

Connect with Community -> www.facebook.com/groups/beginnerplantbaseddietsuccess 

Get Free 15-Minute Strategy Call -> www.plantnourished.com/strategycall 

Free Resource -> Quick Start Grocery Guide for Plant-Based Essentials: www.plantnourished.com/groceryguide 



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