The persimmon has many interesting names such as Kakee, Kaki and Date Plum.  It is native to Japan, North America, China, western Asia and the Himalayas.  The name means 'Food of the Gods'. This rich sweet fruit is also known as the 'Apple of the Orient.' 

Persimmon (Diospyros) is a member of the ebony family. Botanically, a berry with a persistent calyx. The Japanese persimmon (D. Kaki) is the most important species. 

Nutritional Value
Persimmon has a high source of vitamin A and thiamin, fair source of vitamin C and potassium, some calcium, phosphorous, riboflavin and niacin, fair in protein. 

Buying and Storing
Always choose fruit that is plump with smooth highly colored skin. Do not buy fruit that is bruised or in any way visibly damaged. 

Fully ripe persimmons almost ooze out of their own soft skins. many persimmons are picked while yellow and they gradually deepen in color and soften as they approach maturity which could take several weeks.

Keep at room temperature until they are soft as jelly then they will have a rich, sweet flavor.  When ripe, use as soon as possible or store in refrigerator well wrapped.  

Prepare, Use and Serve
The best way to eat is fresh, just cut in half and spoon out the flesh, refreshingly good to served for breakfast, you can also pare skin and slice, dice or puree. 
Do not eat fruit unless fully ripe, when they are green they are unpalatable. 

Persimmon can be cooked like apple sauce or poach gently in a light syrup until tender.  
Goes well with other fruits, ham, pork, duck, game, cream, ice cream and sherbet.  



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