Persimmons are the national fruit of Japan and are typically available between September and December. They are great sources of phosphorus, potassium, and vitamin C, which everyone could use more of during the fall and winter months. In this article, we’ll detail a few health benefits of persimmons and how to incorporate them into different recipes. 

There are two types of persimmon: Asian and American. Native Americans have harvested the American persimmon for centuries, eating them dried or baked into bread. American persimmons grow wild and are not cultivated like Japanese persimmons are. There are two types of Japanese persimmon: Hachiya and Fuyu. The former is acorn-shaped and astringent because of the high tannin content, while the latter is more tomato-shaped and non-astringent, so they can eat when underripe or ripe. 

Health Benefits

The persimmon exhibits an impressive nutritional profile, with high concentrations of beta-cryptoxanthin (an antioxidant compound) and potassium. Persimmons are also great sources of vitamin A, fiber, calcium, phosphorus, and more. Because of their vitamin A and antioxidant content, persimmons may benefit eye health by supporting functions that enable normal vision. Vitamin A also helps people see better in the dark and contributes to better immune function. 

The antioxidant content activity is extremely high in astringent persimmon varieties. That makes them a great addition to anyone’s diet, especially since antioxidants help fight oxidative stress caused by free radicals. Although the body produces its own antioxidants, obtaining more via dietary sources can help counteract the negative effects of free radicals. Additionally, researchers found that persimmons exhibited anti-inflammatory properties in various animal studies. Their antioxidant properties were able to reduce inflammation and tissue damage, but more human research is necessary. 

Nutritional Information

The nutritional information for a raw Japanese persimmon per 100 grams (g) is as follows:

• Calories: 70
• Protein: 0.58 g
• Fat: 0.19 g
• Carbohydrates: 18.59 g
• Fiber: 3.6 g
• Vitamin C: 7.5 milligrams (mg) 
• Vitamin A: 81 micrograms (mcg) of retinol activity equivalents (RAE)
• Phosphorus: 17 mg
• Calcium: 8 mg
• Beta-carotene: 253 mcg
• Iron: 150 mcg
• Beta-cryptoxanthin: 1447 mcg

As a quick note, the nutritional value for an American persimmon is very similar to that of the Japanese persimmon. There may be some variations, but they are more or less the same. Below, you’ll find eight different persimmon recipes, all of which are raw vegan, just in case you happen to be cleansing.

Persimmon Pomegranate Salsa

How do you make the most of persimmon season? You get creative, like incorporating them into this refreshing fall-inspired salsa!

Click here to make the recipe.

Spiced Persimmon Smoothie

The perfect fall smoothie has arrived! Embrace seasonal persimmons and spice them up with bananas, ginger, cinnamon, and cloves.

Click here to make the recipe.

Dehydrated Persimmons

Enjoy an incredibly healthy snack with one of our favorite fall fruits: the mighty persimmon. They exhibit such a unique and delicious flavor!

Click here to make the recipe. 

Raw Vegan Persimmon Sorbet

Persimmon sorbet is easy to make and naturally sweet with a velvety texture. Not only does it look and taste good, but it’s also good for you.

Click here to make the recipe. 

Cranberry Persimmon Pomegranate Smoothie

Embrace some of fall’s most nutritionally diverse ingredients when you enjoy this refreshing cranberry persimmon pomegranate smoothie.

Click here to make the recipe. 

Perfect Persimmon Pudding

This raw vegan persimmon pudding is the perfect cinnamon-infused dessert or healthy snack to enjoy during the fall season.

Click here to make the recipe. 

Persimmon Pomegranate Mixed Green Salad

Let some of our favorite fall flavors entice your taste buds. You’ll fall in love with this seasonal persimmon pomegranate salad

Click here to make the recipe. 

Orange Carrot Persimmon Smoothie

Embrace some of the best fall flavors by sipping on this persimmon smoothie. It’s full of immune-boosting vitamins and minerals.

Click here to make the recipe.

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The post 8 Persimmon Recipes That Help You Embrace Fall appeared first on Dherbs - The Best All Natural Herbal Remedies & Products.

People tend to celebrate the seasons, especially fall and winter, with outdoor festivities and indoor decor. Celebrating in the kitchen is as equally as important because embracing seasonal produce is what it’s all about. You can celebrate with the myriad colors, produce, and spices, all in one recipe no less!

Fresh cranberries are only in season for limited window, so you have to get them while the gettin’s good. They are somewhat sweet, but the tartness is somehow addicting. The flavor of cranberries also pairs beautifully with other seasonal ingredients like pomegranates and persimmons. Now, you can throw those ingredients together in a blender, but they need a creamy base, which is why you add a banana into the mix.

One of the great things about this smoothie is that it may be one of the most nutrient-dense smoothies you ever drink. The antioxidant activity in this smoothie is on another level. Pomegranates offer flavonoids, anthocyanins, ellagitannins, alkaloids, and punicic acids, which exhibit anti-hypertensive and anti-inflammatory properties. Some research points to the fact that cranberries may cause apoptosis (cell death) in cancer cells. Researchers attribute this to the antioxidant and anti-inflammatory properties in cranberries. Lastly, persimmons have high vitamin C content, which helps to reduce inflammation and improve immune function.

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If there’s a safe haven for alliteration, it’s in the culinary world. Some of the best food descriptions use alliteration because the playful style gets readers excited about the dish. This pudding recipe calls for one of the best seasonal fruits that fall has to offer: persimmons. There isn’t another fruit that tastes similar to persimmons. Inherently sweet during peak ripeness, persimmons offer a honey-like flavor. The texture is reminiscent of apricot and the skin is a bit tougher than apple skin.

The featured ingredient of this pudding is the mighty persimmon, a classic fall favorite. Without the addition of bananas, though, this pudding is not the luxurious texture that you desire from a pudding. Bananas are creamy and sweet, complementing the subtle astringent zing from the persimmons. And what would a fall dessert recipe be without some vanilla and cinnamon? These two flavors accent the warmth of the persimmons meld perfectly with bananas.

Note: If you wanted to transform this dish into a raw vegan ice cream, simply freeze the bananas overnight before blending them with the rest of the ingredients. Once smooth, you can spoon that mixture into a freezer-safe container and freeze until firm (about one hour).

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Have you been looking for an insanely delicious smoothie that incorporates some of falls best flavors? Well, you just found it! Containing superpower fruits and vegetables, this smoothie is full of immune-boosting vitamins and antioxidants. The smoothie also contains a lot of dietary fiber, which helps to promote optimal digestion and metabolism. It’s got just the right amount of sweetness and it has a lusciously smooth texture that’s impossible to resist. We hope you like it!

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Loaded with vitamins, polyphenols, minerals, and other antioxidants, this persimmon pomegranate salad is just in time for fall. The persimmon has a warm sweetness that plays off the vibrant, tart pop of the pomegranate arils. The buttery avocado and crisp mixed greens only add to the wonderful contrast of existing flavors and textures. Finally, you dress all of the ingredients in an herbaceous, garlicky dressing that is aromatic and lively. We hope you love it as much as we do!

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Persimmons are the unsung heroes of fall produce items. They don’t receive a lot of attention because they aren’t common ingredients in Western diets. They have been growing in China for thousands of years and while hundreds of varieties exist, the most common types are Fuyu and Hachiya. It’s imperative to pick ripe persimmons because unripened ones have a bitter taste, due to the tannins.

If you don’t eat persimmons, this raw vegan persimmon pudding is a great introduction to them. The sweetness of the banana brings out their sweetness. The only thing you need to do is remove the black seed in the center and peel the fruit. The skin is similar to tomato skin, but you don’t want to eat it; trust us on that one.

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This smoothie is like the fusion of summer and fall, utilizing peaches (summer) and persimmons (fall). The banana provides the perfect creamy base to make this smoothie luscious and sweet.

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Persimmons are some of the most underused fall produce items. Some people are scared of them and other simply don’t know what to do with these sweet fruits. The beautiful rich orange enhances the the appearance of a simple salad, and it elevates the flavor profile. The citrusy dressing sets all the flavors off and makes each bite better than the next.

Note: If you can’t find pea shoots, just omit that ingredient and add an extra cup of arugula instead.

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What can we say? Alliteration is fun when it comes to food. Persimmons are readily available during the fall and you should use them to try something new. Remember to get Fuyu persimmons because they are the sweetest.

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It’s always nice to use produce that is in season. Not only is it the freshest, but it also tastes better than out of season produce. We wanted to highlight an ingredient that isn’t typically used because it is foreign to a lot of people. The persimmon is a beautiful ingredient with a unique flavor profile that has notes of brown sugar. Blend it in this smoothie and you’ll love it!

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