Persimmons are a Japanese fruit that come in two shapes.  The flattened shape in the photo above is the Fuyu persimmon, eaten raw while still firm in salads or as a snack.  The tall acorn shaped variety is the Hachiya, only eaten when soft or it will pucker the mouth because it is so astringent.

The Mercola website tells us that persimmons contain 55% of the daily requirement for vitamin A, and 21% of the daily value of vitamin C.  It’s also an excellent source for manganese and fiber, contains B complex, plus copper and phosphorus.  It is full of phyto-nutrients that are antibiotic and anti-inflammatory and protect against tumors.  Persimmons contain zeaxanthin which is absorbed by the eyes to help filter light.  That’s important info for me because I have glaucoma, and glare is an issue.

We are not good about trying new foods, unless they come processed or in a package so we know what to do with them.  So we stick with what’s familiar and eat the same apples and oranges and bananas, and walk right by the persimmons.

but we need a variety of foods in their season.  We are complex organisms and require the nutrients found in a large variety of foods.  Historically we ate seasonally because that was all we had, what was available in nature.  I have a belief that Nature is perfect, that what shows up does so at exactly the right time or us to make use of it.

With the advent of the year round tomato and asparagus and apples and strawberries, we eat foods out of season without even realizing it.  Persimmons are available only late fall through early winter, and are little powerhouses of nutrition.  Try them.  You’ll like them.  They are sweet, juicy, and delicious.

I’m invited to a potluck tomorrow night and am taking a romaine salad with peeled and diced persimmons, thinly sliced red onion, pomegranate seeds and chopped pecans, all tossed with an apple cider vinaigrette.  It is seasonal and satisfying and something a bit different from the tomato-cucumber salads we enjoyed last summer.