Behold the Persimmon fruit.
This one in particular is a Fuyu variety.
What is a Persimmon fruit, anyways?
- A persimmon, known to the ancient Greeks as "the fruit of the gods"
- Hundreds of varieties grow around the world
- The Fuyu is fat and round, like a ripe tomato, with a waxy orange skin and heart-shaped leaves. When firm, its texture is smooth and crisp with a mild flavour. When left to ripen until it yields slightly, like a pear or peach, its honeyed flavour is sweeter and more pronounced.
- Vary in size from 1.5-9 cm in diameter
- They may be spherical, acorn-, or pumpkin-shaped
- High in glucose
- Nutritional highlights: (per fruit): 70 kcals, 3.6 grams fibre, 19 grams carbs, 13% of Vitamin C, and 167% of Vitamin B2 (Riboflavin)
- Because they are high in glucose, this fruit would make an excellent pre-workout snack
How I prepared my Persimmon (Fuyu):
Slice in half.
Remove Core.
Scoop out flesh with a spoon.
Cut up and take the leap!
My Permission ripened on my counter for at least 1 week so it was quite soft. In this picture you can also see that there was almost a syrup covering the fruit (high in glucose, don’t forget!).
My taste review:
- Because of the roots or veins in this fruit, it has a very strange texture. The flesh was soft, but once I bite through all of the ‘roots’ it was really crunchy to bite through them.
- The taste was quite sweet and pleasant
- Texture = weird, soft yet stringy
- I had this before my long run on the weekend and I did seem to have a little pep to my step, so perhaps the kick of carbs did the trick. ;)
My next Exotic Fruit Experimentation: The Prickly Pear! Yikes!
I best get back to my to-do list. I’m trucking along. No sign of my blender today. I’m seriously in GMM withdrawal! I did receive my HUGE bag of gluten free oats though. :)
Have a lovely day!
be careful with eating them unripe. there are two varieties of persimmons and one of them, if not allowed to completely ripen, will turn the inside of your mouth to cotton (kind of like eating an unripe banana)
yeah the side bar seems a little funky.
What a great idea to review exotic fruit. I won’t be so scared to try this now. Thanks!
You’re MUCH braver than I am, dear Angela!
Yeah, the side bar is at the bottom and the you might also like is in the middle- you will fix it sonn with your new coding skills :) I have no idea how to even work my blog. Are you offering lessons????
I love trying new fruit!!!
Well the frustrating thing is that I didnt even touch the code today.
Edit: OH FIXED it, it was because I copied an image from google..weird.
Hi Angela,
I’ve been recently following your blog after coming across the Green Moster Movement on another blog (Healthy Tipping Point). Since I started following a couple weeks ago, I’ve tried your Flax Bfast Power Muffins (Love them!) and the GM (also love it…and even got my Husband to drink it too!)
I noticed that your next test fruit is (what I call) a cactus fruit! My Nana used to get these for us all the time at the Italian Market in Edmonton…and I LOVE them! They aren’t for everyone though, I know I’ve suggested them to friends and they don’t love them as much as me, mostly because they have seeds which are to be eaten with the fruit, but are slightly large (larger than, say, the seeds of a straw or raspberry) Anyway, have fun with it and I hope you like it!
~Nikki
Hi Angela,
It looks fine from here! Have a great day.
Ann
I had to come all the way to Brazil to finally try a persimmon, called a caqui here. Apparently my great grandmother used to grow them in the mid-western US and make jam out of them a long time ago though. I just had never tried them until coming here. They aren’t my fave, but I do love trying new fruits and I love your pictures!
Formatting looks good to me!
Right before your second picture the font/spacing is a little different…as if copy/pasted…not sure if that is intentional or not but it’s the only thing I noticed!
Love the new look – by the way :)
oooo, I love persimmons!!! Apparently when I was a little girl I was so obsessed with them that I would finish a box in 2 days!
Oh wow another fruit that isn’t all that exotic over here :) I never really considered having them as a pre-workout snack, I might do that when they come in season! (which will be very very soon)
All these new fruits you’ve been trying are so interesting! I really like the sound of this one… YUM! I imagine it would be a great addition to a fruit salad or a hot summer day treat.
xxoo
Heather
as a fellow persimmon lover, i must inform you that this variety needs not to be scooped out. They are quite lovely eaten like an apple or peach, skin and all.
emily
i love persimmon!
you could eat the skin too Angela!
Have you ever tried other variety?
Looks yummy. I ADORE prickly pears. They aren’t sold much where I live, but I travel to Mexico frequently and I always get them when they’re in season. Hope you get some good ones!
looks interesting…i’ve never had persimmon raw like that but i’ve had it in dishes before. not my favorite, but it’s ok!
I hate to say it but, back to school season kinda makes me sad because it means the end of summer and back to the cold season when all I do is wish that it was summer. Not all true, I do like winter a teeny tiny amount, but NYC winters could use a little sun.
Prickly pears are one of my favourite fruits. Don’t be discouraged if it’s a bit bland and mealy. It’s REALLY difficult to find good ones in the supermarket in Ontario, because they’ve been shipped so far.
They’re best eaten very ripe and icy cold. You’ll know you have a good one when the flesh is firm but syrupy sweet (it will be greenish-pink or bright purple-pink, depending on the variety). And you eat the seeds! Some people are weirded out by it at first and think that you’re supposed to suck around them.
The easiest way to peel it is to slice off the top and bottom, score through the thick skin lengthwise and peel it back from the flesh much like you would a banana.
Sorry for the 101: I just know lots of people who “don’t like cactus pears” because their only experience has been a mediocre supermarket specimen. :)
MMM I love persimmons. I don’t like the other variety (that are typically eaten very very soft). I like the Fuyu variety, but not if it’s underripe or overripe.
Ooh it seems weird that you’re eating persimmon in the summer! In Japan it’s an autumn/winter fruit (actually the variety that you were eating – Fuyu – actually means winter in Japanese)… mmm, I could go for some persimmon right now.