Dear Friends,
In my family we have been enjoying adding one persimmon per blender while preparing our daily green smoothies. For example today I made my green smoothie out of one pint of strawberries and one bunch of spinach, plus one fuyu persimmon along with 2 cups of water.
This orange fruit improves the texture and improves the overall bouquet of flavors in our smoothies. It is now the season for persimmons so I invite you to take advantage of their many nutritional benefits.
One amazing nutritional fact about persimmons is provided by USDA trhough their adjacent web site . According to the scientific research persimmons have an amino acid score of 110 which indicates a complete or high-quality protein.
Persimmons are also high in minerals Calcium, Iron, Phosphorus, and vitamins C and A. Persimmons have been used by traditional Chinese medicine to remedy hiccups. They have been noted to be beneficial for diarrhea, hemorrhiods, lung infections, and asthma.
There are two major types of persimmons:
- Hachiya is the larger variety of persimmon (up to 3 inches in diameter). They are generally heart-shaped, hard and bitter when unripe, but soft, sweet, juicy, and extremely delicious when ripe!
- Fuyu is a smaller variety of persimmon that looks like a tomato. Fuyu appear flatter than Hachiya’s. They maintain their sweetness whether they are soft or hard. Fuyu’s never taste bitter.
Happy persimmon season to you!
Love, Victoria









