In the Fall I Fall for Persimmons

I eat them like an apple

Besides cool, crisp mornings, changing leaves, and shorter days, persimmons permeate my palate every single fall.

My favorite variety of persimmons are Fuyu. They’re one of the oldest (more than 2,000 years ago) fruits cultivated in Asia, smaller than the Hachiya variety and less astringent. I love to eat them like apples — biting through their thick skin, but not worrying about seeds.

Not only do I relish the taste of persimmons every fall, but I am impressed with the all the vitamins and nutrients that this orange fruit packs: manganese, beta-carotene, vitamin C, and iron. Yet, betulinic acid makes the fruit even more potent due to its antiretroviral, anti-inflammatory, and potential anticancer benefits.

And this is why I love the sweet tangy taste of fall in a bowl.