A more perfect fall salad may not exist. Since we don’t want to offend anyone, we don’t want to officially make that claim, but trust us when we tell you that this salad is on another level of deliciousness. The beautiful orange persimmon and vibrant red beet slices are carefully layered around the plate and topped with pomegranates, mint leaves, walnuts, and an addictive vinaigrette. It’s a delicate and gorgeous salad that will make any table festive. Use it as a side dish or bring it to your holiday feast!

For the beets, it is paramount that you thinly shave them with a mandoline slicer. That will ensure even slices that are thin enough to eat raw. Nobody wants to eat raw beets that are thick, as they can be quite difficult to chew. When you hold one of these slices up to the light, you should be able to see through it. That’s how you know it will be easy to eat! Beets have been extensively studied for their ability to lower both systolic and diastolic blood pressure. This is likely due to the high concentration of nitrates that the body converts to nitric oxide, a molecule that dilates blood vessels and causes blood pressure to drop.

Persimmons are only available for a limited time during fall, so we like to make the most of them while they are in grocery stores. Persimmons are naturally rich in carotenoid antioxidants like beta-carotene, which the body converts to vitamin A, a nutrient that supports immune function, healthy skin, and eye health. The anti-inflammatory compounds in persimmons may help manage inflammation and lower the risk fo asthma, rheumatoid arthritis, and other conditions that stem from inflammation.

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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 World Health Organization (WHO) recommends consuming at least five servings of fruits and vegetables per day. That is about two cups of fruits and two and a half cups of vegetables, but there is nothing wrong with consuming more than that. In fact, some studies suggest that consuming more than five servings of fruits and vegetables per day may provide additional health benefits. 

Smoothies can help you reach your five servings per day in no time, especially if you drink more than one during the day. The beautiful thing about smoothies is that you do not have to follow a specific formula to make them successfully. There are few rules as to what you should throw in a blender. For example, you can add spinach, bananas, strawberries, blueberries, peanut butter, almond milk, chia seeds, and more and it will likely taste incredible. Just remember that smoothies should be a diverse mix of fruits and vegetables, not just fruits, as that can increase your blood sugar. 

Immune Boosting Smoothies

When you are looking to support the immune system, you can add immune-boosting ingredients to your smoothies. Ideally, you want to include fruits and vegetables that contain vitamins A, C, E, D, and K, zinc, selenium, and B-vitamins. The following smoothies are designed to optimize immune function. Drink them when you feel a tickle in your throat or if you feel like your health needs a boost. You can also enjoy them whenever you like, even if you feel like a million bucks! 

As a quick note, if you feel a little run down and require some extra immune-boosting assistance, feel free to add some Dherbs products to your smoothies. You can empty the capsules of our Immune Formula, Vitamin C, or Anti-V supplement into the smoothie and blend it up. That is also a great way to consume our supplements if you have difficulty swallowing capsules. Enjoy our smoothies that support the immune system.

Vitamin C Smoothie

The best way to load up on vitamin C is by consuming foods that are rich in this antioxidant. This smoothie is full of vitamin C, which benefits the immune system, skin, and more. 

Click here to make the recipe. 

Persimmon Smoothie

Persimmons, ginger, mandarin oranges, homemade almond milk, and more come together for a tasty, autumnal immune-boosting smoothie. Plus, with fall in full swing, there has never been a more optimal time to enjoy persimmons!

Click here to make the recipe.

Citrus Smoothie

This smoothie looks more like a drink you’d order while lounging by the pool on vacation, as opposed to a healthy, immune boosting smoothie. Not only is this drink visually stunning, but it also provides a long list of nutrients that help support the immune system.

Click here to make the recipe. 

Kale Ginger Smoothie

A refreshing and filling kale, ginger, and mango smoothie that’s brimming with immune-boosting vitamins, minerals, and antioxidants.

Click here to make the recipe. 

Citrus Carrot Smoothie

Don’t neglect your immune system! Keep up your body’s defenses against bacteria, fungi, and viruses by regularly drinking this smoothie. It is loaded with vitamins A and C.

Click here to make the recipe. 

Tropical Smoothie

Is this a piña colada or an immune-boosting smoothie? Feel like you’re in the tropics when you drink this refreshing smoothie that boosts energy levels, aids digestion, and enhances immune function with numerous vitamins and minerals. 

Click here to make the recipe. 

Fruit Smoothie

Trying to get over a cold and give your immune system a helping hand? Drink this smoothie for some awesome health benefits.

Click here to make the recipe.

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The days are getting shorter and the warmer clothes are emerging from the closet. Football games are on Sundays and pumpkin spice lattes are back. Fall is here, ladies and gentlemen, and so are some impressive seasonal produce items. Purchasing seasonal produce items is not only more affordable, but also much tastier and more nutritious. 

Why Buy Seasonally?

Purchasing seasonal produce is one of the freshest ways to eat. Some items are available year round, but the best time to eat them is when they are in season. If you can connect with local growers and farmers at farmer’s markets, that’s an even better way to get your produce. Plus, you may learn a bit more about the produce you purchase from them! Buying locally and seasonally means that your produce doesn’t have to travel far from where it was picked. Unlike out of season produce, seasonal produce does not require early picking for long travel and distribution. Seasonal produce has more time to ripen on the vine, which actually increases the nutritional content. 

Pears

Pears are available throughout the year, but the fall season yields a wider range of varieties and flavors. It’s important to pick pears while they are still firm and allow them to ripen on counter. Pears are what you call a hydrophilic food, meaning that they’re water-loving and fill you up quickly. According to nutritionists, the complex carbohydrate called pectin acts as a natural detoxifier. 

Green Beans

Many people enjoy green bean casserole as a classic fall dish, but you can create much healthier recipes using fresh green beans. They are great sources vitamin K and a significant amount of silicon, which is a mineral that supports healthy connective tissues and bones. The fiber content helps to smooth out the digestive process, while the phytonutrients help to fight free radicals in the body. 

Beets

Beets are edible from their bitter leafy tops down to the vibrantly crimson bulbous root. People either love or hate them, as they offer an earthy flavor. Red beets are the most popular varieties, but some stores and farmer’s markets carry other interesting varieties, including candy cane or golden beets. Beets are excellent sources of nitrates and may support healthy blood pressure levels. They also contain phytonutrients called betalains, which exhibit anti-inflammatory and antioxidant benefits. 

Grapes

Grapes are available throughout the year, but the best and freshest flavors are available during the fall. Champagne grapes, concords, and other holiday varieties are abound! Grapes contain resveratrol, which is an anti-inflammatory compound that keeps the skin looking young. They also offer various antioxidants, vitamin C, and vitamin K. Avoid wilted stems or wrinkled grapes in a bunch because the rest will soon follow suit. 

Brussels Sprouts

Some people might say that Brussels sprouts are misunderstood, while others understand them perfectly. Belonging to the cruciferous vegetable family, Brussels sprouts are excellent sources of vitamin K and organosulfur compounds, which have antioxidant properties that protect cells. During fall, you can often find Brussels sprouts on the stalk, and they are the freshest in that form. 

Persimmons

The persimmon is a delicacy from East Asia, but they have grown popular in recent years. These orange fruits look like smaller, yellowish tomatoes and they offer protective compounds like lycopene and beta-carotene. It’s important to only eat them when they are ripe, otherwise they have an unpleasantly tart flavor. Hachiya and Fuyu persimmons are the two varieties that grow in the U.S., and you can only buy them during fall. 

Cranberries

Fresh cranberries, not cranberry sauce or other sugary canned varieties, are only available for a limited time during the fall. Once they are gone, you don’t see them again until next fall. This holiday staple exhibits powerful phytonutrients, manganese, dietary fiber, and lots of vitamin C. According to several studies, they help to improve skin, eyesight, and may even lower bad cholesterol levels. Look for brightly colored berries and skip the bags that have shriveled or discolored berries. 

Okra

People think that okra only belongs in a deep fryer, but there are so many other ways to prepare it. Chefs worldwide use okra for its thickening properties. From gumbo and other stews to traditional Indian curries, okra is an amazing vegetable with an impressive nutritional profile. Okra pods contain vitamins C & K, lots of fiber, and folate. When shopping for okra, look for pods that are bright green, firm, and no longer than four inches. 

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The persimmon is a fall and winter fruit (available from October to February) that is uniquely plump and sweet. It is an underrated fruit, primarily because a lot of people ignore them in the grocery store. They know what the fruit looks like, but since they don’t know what to do with it, the fruit remains in the store. For those who love persimmons and have countless recipes, we applaud your culinary knowledge and skills. If you are familiar with persimmons, then you know they are not for everyone, especially, kids, but this smoothie may change the way the little ones feel about the unique fruit.

If you are new to persimmons, it can be tricky to determine their ripeness. Just like other fruits, persimmons taste best when you allow them to fully ripen. Hachiya persimmons take a little longer to ripen than Fuyu persimmons, which you will want to buy for this recipe. Many people think that Fuyu persimmons have a sweeter flavor profile and that they are less astringent than Hachiya persimmons. A Fuyu persimmon is ripe when it is a little squishy, but still slightly firm to the touch. Firm Hachiya persimmons are very tart, and only sweeten up once they fully ripen.

As far as flavor goes, Fuyu persimmons have a mild taste with a honey-like flavor. You can eat them raw, removing the tops and the skin before slicing them up. Just make sure to discard any large seeds, especially before you blend them into this smoothie. The persimmons are the only fruit or vegetable in this smoothie and they are slightly sour, the homemade almond milk, cinnamon, vanilla extract, and lemon juice will balance that tartness. We hope you (and the kids!) love this simple persimmon smoothie. It’s definitely one for the books that is very easy to make.

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Nothing like a good bag of chips, right? The crunch is so amazing and you can keep reaching your hand in that bag until you reach the point of tilting the bag to funnel the crumbs into your mouth. Now, take a second to read the ingredient list on that bag of chips. You probably notice hydrogenated oils, dyes, artificial flavors, monosodium glutamate (MSG), different powders, and other things you cannot pronounce. Not only that, a bag of chips is devoid of nutrients, so you ingest empty calories, which is why you can eat an entire bag and still want more.

That’s far from the case for these dehydrated persimmon chips. Persimmons, unlike apples and pears, are not available year round. It is a highly sought after Asian fruit during the fall and winter months. Stock up and them and use them any way you can, as they exhibit a unique flavor and lots of nutrients, including vitamins A, C, E, K, & B6, fiber, potassium, copper, folate, and manganese. Persimmons also contain flavonoid compounds that help fight oxidative stress, which can contribute chronic illnesses, including cancer, Alzheimer’s disease, and diabetes.

There are two primary persimmon varieties: Fuyu and Hachiya. Fuyu persimmons are great to dehydrate, as they tend to have a sweeter flavor profile. In order to get them perfectly crispy, use a mandoline slicer on the 3/16″ blade setting. Just remember that the thicker you slice them, the longer they take to crisp up in the dehydrator. Thin slices will dehydrate at a faster rate, but expect the process to take between eight to 10 hours.

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Fall is one of the most beautiful seasons and invites a lot of unique produce items. A lot of those ingredients lend themselves to hearty soups and stews, but there are quite a few that go great in smoothies. And yes, you can still enjoy smoothies even when the mornings are a little colder. This immune-boosting persimmon smoothie is loaded with fiber, antioxidants, and vitamin C. It is a great smoothie that may help boost digestive health and enhance immune function for cold and flu season.

Persimmons have a limited window of availability, so make sure you get them while the gettin’s good. There are two persimmon varieties: Fuyu and Hachiya. The former is a non-astringent persimmon and tends to be more popular, as they are usually sweeter than the latter (Hachiya), which is an oblong fruit can be bitter until ripe. For reference, Hachiya persimmons are more common in baked goods, such as persimmon bread, and infrequently used in raw or fresh preparations. You can enjoy Fuyu persimmons out of hand, just like apples. Today, California growers produce about 10,000 tons of Fuyu persimmons every fall.

Although this is a persimmon-forward smoothie, it contains other nutrient-dense ingredients, including mandarins and ginger. Both of those ingredients contain immune-boosting properties, in addition to anti-inflammatory and antimicrobial properties. Finally, to make the smoothie creamy and delicious, you have homemade almond milk. That’s the real game changer of this recipe. Homemade almond milk offers a unique nuttiness and creaminess that you don’t get from processed store bought varieties. Enjoy!

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Pumpkins, butternut squash, apples, and pomegranates tend to steal the spotlight when fall produce items hit supermarket shelves. Those produce items deserve love and high praise, but there are many autumnal fruits and vegetables that people neglect. Some people want to try them, but they are different and require new recipes. Experimentation is a beautiful thing, especially when it comes to seasonal produce!

How can you know what produce items are in season? The best seasonal produce items will be available at a local farmer’s market, where you can discuss how to eat, use, or cook with new produce items. You can also find seasonal produce at many local grocery stores. Seasonal produce always tastes better because it’s fresher and gets to ripen longer before picking. 

There’s no shame in buying fall favorites, but it’s beneficial to step outside your comfort zone and try other seasonal produce items. You may be familiar with how the following fall produce items look, but you may not know what they are or how to use them. Seize the opportunity to eat them before they are out of season. Comment below if you have any questions about these fruits and vegetables. 

Celeriac

This may not be the most attractive vegetable, but it is extremely versatile and contains beneficial antioxidants, minerals, and fiber. Celeriac, or celery root, is a perfect potato substitute. You can boil it and mash it, or cube, season, and roast it. Cooking celeriac helps to mellow the flavor, but it also enhances the inherent sweetness. You can also enjoy it raw, incorporating it into fall slaws or salads. 

Broccoli Rabe

Everyone is familiar with broccoli, but do you know about it’s cooler, more flavorful relative, broccoli rabe? It is closely related to the turnip and offers a crisp, slightly bitter flavor in the stem and with nutty broccoli-esque buds. It is a rich source of vitamins A, C, & K, calcium, iron, and folate. You can sauté, steam, roast, or grill broccoli rabe with olive oil, sea salt, pepper, garlic, and lemon juice for a perfectly healthy side dish. 

Delicata Squash

Butternut squash and pumpkin seem to reign supreme in the fall and winter squash category. Delicata squash is striking in its appearance, but it’s not the most popular autumnal squash. It has a prominent earthy flavor similar to butternut squash and pumpkin. It’s an easy squash to prepare and cook as it does not require peeling or roasting beforehand. It’s best to cut it in half lengthwise, scoop out the seeds, and roast it for about 30-40 minutes at 425º F. 

Persimmons

The Latin name for the persimmon tree translates to “food of the gods,” so you know it must be an amazing fruit. Persimmons exhibit powerful antioxidants and a high fiber content. Some studies found that the antioxidants may help fight inflammatory stress during flu & cold season (a.k.a. fall). You can eat persimmons raw like apples or pears, or you can add them to salads. They pair well with assertive flavors like arugula or mixed greens. There are many sweet and savory recipes that feature persimmons as well. 

Asian Pears

Asian pears look like oversized apples, and many people mistake them for apples. The skin is caramel and each pear often has a protective white dressing around it in stores. The texture is crisp and juicy and the flavor is quite refreshing and sweet. It’s best to enjoy them fresh on their own, but you can slice them into thin slivers and add them to salads. Once you taste an Asian pear, you may never want to eat a regular pear or apple ever again. 

Quince

Looking like a yellow-green pear and apple hybrid, quince is a hard green fruit native to parts of Asia and the Mediterranean. They are excellent sources of vitamin C, copper, fiber, and offer a small amount of B vitamins and magnesium. They do, however, exhibit potent antioxidant activity, helping to protect cells from unstable free radicals. Quinces are rarely eaten raw because they have an extremely sour and astringent flavor. More often than not, people add quince to stews, soups, or baked desserts. 

Moon Drop Grapes

If you stumbled across Moon Drop grapes in the wild, you might think they were mini eggplants. They have a deep purple skin and are more cylindrical or oblong than the average grape. They have a high concentration of antioxidants and exhibit a sweeter, crunchier flavor than regular green or red grapes. Take advantage of them during their short season by snacking on them or adding them to salads. 

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A sweet blend of ingredients, this cinnamon persimmon smoothie is not only fun to say, but also enjoyable to drink. We recommend that you start your day with this smoothie, as it provides the nutrients you need to satiate you until your your next meal. You may also experience a boost in energy and an immunity boost. Plus, the fragrant nature of persimmons makes this smoothie just as heavenly to smell as it is to drink.

The persimmon is a classic fall fruit that is replete with a diverse mix of nutrients, including fiber, vitamins A, C, E, K, and B6, copper, potassium, and manganese. Persimmons also contain a wide variety of plant compounds, such as flavonoids, tannins, and carotenoids, all of which contribute to better overall health. Although this recipe does not call for persimmon leaves, the leaves are excellent sources of vitamin C, tannins, and fiber. In fact, persimmon leaves are very common in therapeutic teas.

Working with ingredients that are in season is a beautiful thing. Persimmons arrive in early to late fall and stick around until the New Year. You should buy Fuyu persimmons when incorporating them into smoothies because they have a sweeter flavor profile. They are a little sweet when unripe and grow even sweeter as they ripen. Hachiya persimmons, on the other hand, are astringent when unripe and intensely sweet when ripe. Because of that difference, Fuyu persimmons are a safer bet for your palate!

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It’s persimmon season, which is why you’ve seen a plethora of these crisp, orange fruits in grocery stores lately. Fuyu persimmons are squatty and resemble an apple or tomato, making them excellent substitutes for tomatoes in salsa. They are best eaten when they are on the firmer side, unlike Hachiya persimmons, which you should eat when they are softer and riper.

Persimmons contain proanthocyanidins, also known as tannins, making them unpalatable in their unripe state. When they ripen, which typically happens after light exposure for several days, the astringency of the tannins dies down. Once this happens, you’ll notice the subtly sweet nature of persimmons, which is almost similar to that of tomatoes. For the salsa, though, err on the side of firmer, rather than softer. There’s no need to peel the persimmons and you can dice them just like you would a tomato.

As with any salsa, you can make it mild or very spicy, depending on how much chile you want to include. You can tame the spice by removing the seeds and soaking them in sea salt and lime juice prior to mixing in the other ingredients. The salt and lime juice also tame the intensity of the red onion, which can be quite pungent. Just allow these two ingredients to soak while you prep the rest of the salsa ingredients! The sweetness of the pomegranate arils will also tame the allium from the onion and the heat from the jalapeño as well.

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