by Ute Jarlik
Persimmons come in a lot of different varieties and the most common are the Fuyu and Hachiya variety. Here at the Coop we carry the Fuyu Persimmon right now and this variety can be enjoyed even when not ripe, while the Hachiya variety has to be ripe to be tasty.
This fruit is a good source of vitamins and minerals as well as manganese, which helps the blood to clot. The vitamins are Vitamin A, C, E, K, B6, B1, B2 and Potassium, Copper, Folate, Magnesium and Phosphorus. They also have other antioxidants, which help reduce the risk of many serious health conditions including cancer and stroke.
Just one persimmon contains over half the recommended intake of vitamin A, a fat-soluble vitamin critical for immune function, vision and fetal development. Aside from all those vitamins and minerals, persimmons contain a wide array of plant compounds, including tannins, flavonoids and carotenoids, which can positively impact your health.
Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings.
Come and grab your Persimmons –
Believe me: they R delicious !!!
