Seasonal Persimmons

My favorite one is Fuyu, known for its sweet, firm, and crisp texture. I selected several from the basket at the grocery store that were deep orange, firm to the touch, and free of bruises or blemishes. I even had a chance to try the samples that the produce clerk offered. He confirmed that they were locally sourced from a farm in Fallbrook and were sweet enough to eat instead of waiting for them to ripen, which was true. It was rich, tasty, and good for my afternoon snacks.

As is my ritual, I let my anticipation build by sketching the persimmon and scribbling down a few thoughts before taking the first bite.

.*Materials I used for this journaling:

• ClickArt color felt pens from Zebra

• Soft-type color pencils

• 90 lbs matte finish sketch pad.

• Magazine cut-outs.

• Graphic tapes and stickers

• Background music

• Green tea and Fuyu

I never thought that persimmons were available in my neighborhood until recently, when I visited a nearby grocery store and saw them piled up in the baskets. Never thought Fuyu (squat, tomato-shaped) and Hachiya (acorn-shaped) varieties were a common sight in California supermarkets during the season, since the only persimmons I knew were the ones I ate when I visited Japan, and never thought similar persimmons were actually naturally grown here in the U.S. In fact, didn’t know that they were traditional regional foods, with a rich history in Native American and regional food cultures.

The primary appeal of Fuyu persimmons is that they are non-astringent, meaning they have very low tannin levels and can be eaten when still firm and crisp, like an apple. Fuyus will also become sweeter and more tender as they ripen further, offering a melt-in-your-mouth experience.

More about Fuyu:

• Flavor Notes: The taste is often described as a subtle blend of honey, cinnamon, vanilla, and pear or pumpkin, with low acidity.

• No "Pucker" Effect: The low tannin content means you can enjoy the fruit at any stage of ripeness without the unpleasant, dry, chalky sensation (astringency) associated with eating an unripe Hachiya.

• No Core or Seeds: Most Fuyu persimmons lack a central core and are often seedless, so the entire fruit can be consumed, making preparation simple.

• Edible Skin: The skin is thin, smooth, and perfectly edible, just like an apple skin. You can simply wash the fruit, cut off the top leafy calyx, and eat it.

• Vitamins: High in Vitamin A and C, which support immune function and vision health.

• Fiber: They are a great source of dietary fiber, aiding digestion and heart health.

• Antioxidants: The vibrant orange color indicates the presence of beneficial antioxidants like beta-carotene, which help reduce inflammation and protect cells.