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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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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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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When persimmons are ripe, you need to use them as soon as possible. What better way to use them quickly than by incorporating them into a fall-themed smoothie? Persimmons exhibit a sweet, mild, and honey-like flavor profile, so they pair beautifully with assertive, warming flavors like ginger, cinnamon, and cloves. A ripe persimmon will also have a similar texture to an apricot, but the skin is a bit tougher and more akin to that of an apple.

Not only do persimmons taste great, but they also offer a long list of health benefits. One of fall’s signature produce items, persimmons are loaded with beta-carotene and vitamins A, C, and E. They are so rich in vitamin C that one persimmon provides 80% of the recommended daily intake of the nutrient. They work to encourage healthier eyes, skin, and immune function. When you choose persimmons, make sure that you select the ones that are smooth and blemish-free. Choosing persimmons is very similar to choosing tomatoes. You want them to have a little bit of give, but you don’t want them to squish in your clutch.

If you use an underripe persimmon, you’ll be greeted with quite a bitter and unpleasant taste. To avoid that astringent flavor, select ripe ones, or simply wait for them to ripen at room temperature. If the persimmons aren’t the sweetest, the banana in the smoothie will help contribute to a sweeter flavor profile. Plus, you can always add a little raw agave nectar if you need to adjust the level of sweetness.

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Dehydrated fruit is one of the greatest snacks you can enjoy during a Dherbs cleanse. That is especially true when you dehydrate the fruit yourself. Plus, dehydrating fruit is an excellent way to avoid food waste because the snacks keep much longer than fresh varieties. Because persimmons are one of the standout fruits of fall, we wanted to give you a recipe to savor them for as long as possible.

The persimmon is a fruit that is picked in early to late fall, with occasional harvests in early winter. Depending on the variety, the color ranges from yellow to dark red-orange. The two most common types you’ll see are Hachiya and Fuyu persimmons. Both varieties exhibit near identical health benefits, as they are rich in many of the same vitamins, minerals, and antioxidants. According to research, persimmons may reduce the risk of heart disease by keeping your arteries clear. Researchers attribute this to the dietary fiber, antioxidants, and minerals, which are consistent with an anti-atherosclerotic diet.

For this recipe, we decided to use Fuyu persimmons. They are short and firm, crisp and sweet, and you can enjoy them peeled or unpeeled. In order to evenly dehydrate them, make sure to slice them with a mandoline with a 1.5 millimeter slicing blade. You can slice them by hand, but the pieces will be much more even if you use that kitchen tool. Once the persimmons finish dehydrating, store them in an airtight container and enjoy when ready.

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Easy to make and naturally sweet, persimmon sorbet is the perfect fall treat. Using a handful of simple ingredients, this sorbet is both delicious and nutritious. The best part is that this sorbet quickly comes together in your food processor or blender. It all starts with freezing your persimmons, which are easy to work with because they typically have little to no seeds. Remove the tops, peel them if you choose, cut them into pieces, place the pieces on parchment paper, and freeze overnight. You can then place them in freezer bags or an airtight container until ready to use.

There are two primary types of persimmon: Fuyu and Hachiya. Although Fuyu persimmons contain tannins, they are not astringent, unlike Hachiya persimmons, which are rounder and crisper. You can enjoy persimmons raw, dried, or cooked. In fact, they are commonly worked into pies, jellies, drinks, and puddings. In the raw vegan world, you can typically see them in salads, smoothies, or puddings. Persimmons are jam-packed with nutrients, including vitamins A, C, E, K, and B6, and other minerals like potassium, manganese, and copper.

For this recipe, you may want to choose ripe Hachiya persimmons, which are round and dark orange to red-orange. They look similar to tomatoes and are best when very ripe and soft. They are bitter when underripe, so make sure that you choose the ripe ones. If you use Fuyu persimmons, choose ones that are lighter in color and a firmer texture. That is when they taste the best!

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