Excellent source of vitamin C.
What to Look For:
Select one with soft, deep red-orange skin, with no yellow areas. Hard persimmons are too tart to eat; try ripening in a paper bag with a banana or an apple. Pick a persimmon that is very soft if you want to eat it immediately.
Easy Storage and Preparation:
Store in the refrigerator. They are best if used within two days.
Peel before using raw. Add sliced persimmons to fruit salads or green salads. Or, for a simple cooked side dish, cut persimmons in half, keeping the peel, and cook quickly under the broiler.
NOTE: An excellent source contains more than 20 percent of the Daily Value for that nutrient. A good source contains between 10 and 19 percent of the Daily Value.
Source: Copyright © 2000 by Ellen Haas.
From the book "Great Adventures in Food" By Ellen Haas.
Used with permission of St. Martin's Press, LLC.