Sometimes you see it at market stalls in the fall, its beautiful orange color catching your eye… but often you walk right past it without even stopping. However, the persimmon is much more than just a pretty seasonal fruit. Sweet, juicy, and almost melting in your mouth when fully ripe, it contains a range of nutrients that might surprise you. Perhaps now is the time to really get to know it?
The persimmon, that often underestimated autumn fruit.
Available from late October to early winter, the persimmon is recognizable by its smooth, orange skin and its sweet, honey-like pulp when fully ripe. There are several varieties—the most common in France are the very juicy Hachiya persimmon and the Fuyu persimmon, which can be eaten while still slightly firm.
