Sharing from Fine Cooking calendar....They may look like tomatoes, but persimmons are sweet and versatile in their own way. They can have custard-like fruit with banana and mango flavors, or be firmer with apricot notes. Try them in anything from puddings and cookies to salads and salsas.
From Fine Cooking:
Persimmons are part of the genus Diospyros, which means “fruit of the gods” in Greek, persimmons are tree fruits grown in many countries, including China, Italy, the United States, and Japan (where they are considered the national fruit). They are in season from fall through winter and are an excellent source of fiber as well as vitamins A and C.
Do you have any recipes or experiences with persimmons? It is amazing how my calendar has intrigued me about persimmons.
For recipes, visit FineCooking.com
This was my fall blog header a few years back. The arrangement was made by a member of my garden club using persimmons. Persimmons make me think autumn. This variety has been imported from Japan. The indigenous persimmon tree fruit in our area is much smaller. I have a male tree and the leaves display a beautiful fall foliage.
Linking to Foodie Friday.