Food of the Gods
Here is a little bit more information about persimmons, which translates to Food of the Gods in Latin:
Seasonality – The persimmon season runs from September through December, usually peaking in November.
Taste – When completely ripe, a persimmon’s flesh will become a custard type texture that has a honey sweet flavor.
Healthiness – Persimmons are a rich dietary source of fiber and contain many nutrients such as iron, Vitamin C, Manganese and beta-carotene.
Ripeness – Leave your persimmons on a counter and let them sit at room temperature for up to a week, or – to speed up the ripening process – you can stick them in a brown paper bag with other fruits such as bananas or apples.
Eating – The Hachiya variety must be completely ripe to enjoy its custard-like flesh by cutting in half and scooping out with a spoon. The Fuyu can be eaten on the firmer side, which lends itself to slicing, chunking or eating out of hand like an apple.
According to our Experts, here’s What’s in Season in our Produce Department.