Persimmons

Although originally from China, they are considered Japanese because Commodore Matthew C. Perry brought their seeds back to the U.S. after his historic expedition to Japan in the 1850s.

They are now cultivated in the US, have long been considered a niche item, and, until recently, they were mostly found at local farmers’ markets this fall.

The best-known is the Hachiya, which is oblong and acorn-shaped. It is very astringent and must be very ripe and soft to eat. In the 1970s, a method for removing the tannins from astringent persimmons was popularized, and the round-squatty persimmon known as the Fuyu became more popular because it can be eaten when unripe and is, like an apple, and very sweet.

Persimmons have been used for many purposes throughout history, including as food, medicine with astringent and antiseptic qualities, to make beer and brandy into syrup, and seeds used as a coffee alternative and as buttons.

Ayurvedic Qualities:

Sweet, astringent, gooey, heavy, cold (VP-K+)

Laxative, demulcent, alterative, hemostat, refrigerant, liver tonic

Fall Persimmon Salad

All of the ingredients can easily be found at Trader Joe’s:

Arugula

Fennel Bulb

Persimmons

Candied Walnuts

Citrus Vinaigrette or your favorite

Goat Cheese or alternative

Directions:

1.   Cut the fennel bulb in half through the core, then remove the core.  Slice very thinly with a knife or use a mandolin. Set aside.

2.   Remove the top from the persimmon, and slice into ½ moon shapes, set aside.

3.   Crumble the goat cheese and set aside.

4.   Place the vinaigrette in the bowl and lightly coat the sides. This will distribute the vinaigrette more evenly when you toss the arugula and fennel in the bowl.

5.   Toss the persimmons and candied walnuts, and distribute the crumbled goat cheese on top.