Sept./Oct. 2014 California Bountiful magazine
Pretty, healthful and delicious
Not to be outdone by other orange-hued produce emerging in the fall are California persimmons, which can add a pop of color to any display or arrangement. But persimmons aren't just another pretty face—they're healthy to eat, with vitamins A and C, as well as antioxidants and fiber. Enjoy the beauty and benefits while you can, because persimmon season is short. Start looking this month for two types: astringent varieties such as the Hachiya for cooking, and non-astringent varieties such as the Fuyu and Gosho, which can be eaten right from the tree, or in salads or chutney.
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