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Fruit of the MonthPERSIMMONS!
Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber. Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape. Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe. Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.
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Make
Persimmons Part of Your 5 A Day
Plan
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Persimmon
and Apple Salad
Makes 6 servings
Each serving equals one 5 A Day serving
Ingredients
1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise
In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.
Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.
Mixed
Persimmon Salad
Makes 4 servings
Each serving equal one and one half 5 A Day servings
Ingredients
2 cups mixed green salad mix
4 Tbsp red wine vinegar dressing
½ ripe avocado, peeled and slice
4 persimmons peeled and chunk
1 cup jicama, chopped
1 Asian pear, sliced
Put lettuce in serving bowl. Measure the dressing into a glass measure large enough to hold the fruit. Put avocado, persimmons, jicama, and Asian pear pieces in a glass measure as they are cut. Stir to coat. Pour the fruit and dressing onto the lettuce. Toss to coat. Chill 20 minutes.
Nutritional analysis per serving: Calories 111, Protein 2g, Fat 4g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 19g, Fiber 4g, Sodium 223mg.
Poached
Persimmons
Makes 6 servings
Each serving equals one 5 A Day serving
Ingredients
6 firm-ripe Fuyu persimmons, (about 1½ pounds)
½ cup dry white wine
¾ cup orange juice
¼ cup sugar
1 tsp fresh gingerroot, peeled and minced
¼ tsp cinnamon
Stem and peel the persimmons, discard any seeds, and cut each persimmon into 8 wedges. In a saucepan combine the persimmons, wine, orange juice, sugar, gingerroot, and cinnamon, bring the liquid to a boil, stirring occasionally, and simmer the mixture, covered, for 15 minutes, or until the persimmons are tender. Transfer the persimmons with a slotted spoon to a bowl, boil the syrup until it is reduced to about ½ cup, and pour it over the persimmons. The persimmons may be served warm or chilled over ice cream, rice pudding, or bread pudding.
Nutritional analysis per serving: Calories 92, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 20g, Fiber 0g, Sodium 3mg.
Persimmon
Yogurt Parfait
Makes 4 servings
Each serving equals one 5 A Day serving
Ingredients
2 Persimmons
1 Tbsp brown sugar
2 cups non-fat vanilla yogurt
1 cup fresh raspberries
1 cup low-fat granola
Cut each persimmon into 4 wedges; peel wedges, using fingers or a small paring knife. Cut each wedge into 4 wedges; set aside. Combine brown sugar and yogurt in a small bowl; stir until well-blended.
Spoon ¼ cup of the yogurt mixture into each of 4 (8-ounce) dessert glasses; top with 4 persimmon wedges. 2 tablespoons raspberries and 2 tablespoons granola. Repeat the layers, ending with granola. Serve immediately.
Nutritional analysis per serving: Calories 276, Protein 9g, Fat 2g, Calories From Fat 6%, Cholesterol 2mg, Carbohydrates 57g, Fiber 4g, Sodium 110mg.
Persimmon Sorbet
Makes 1 quart or 8 servings
Each serving equals one 5 A Day serving
Ingredients
4 cups persimmon puree
½ cup granulated sugar
½ cup water
Separate the persimmon pulp from the fibrous threads by pressing
through
a sieve with the back of a spoon. Heat the water and sugar in a medium
sauce pan until the sugar is dissolved. Blend the persimmon puree with the
sugar water mixture. Place the mixture in a freezer safe container and
freeze until firm, stirring once or twice.
Nutritional analysis per serving: Calories 80, Protein 0g, Fat 0g, Calories From Fat 1%, Cholesterol 0mg, Carbohydrates 21g, Fiber 0g, Sodium 1mg.
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