Persimmons packed with vitamins A, B, C, beta carotene

The reddish orbs look vaguely like tomatoes you wouldn’t want to eat – a little squishy, with a light, fruity fragrance. But they’re not tomatoes at all. They’re persimmons, a fruit that’s gotten a bad rap from those who’ve bitten into an unripe one. They’ll make your mouth pucker like one of those sour gummy candies. Once ripe, though, persimmons are supersweet and melt-in-your-mouth soft.

Persimmons are native to China but came to this country by way of Japan. Of the hundreds of varieties, two are most common in the United States: Hachiya and Fuyu.

How to choose them: The Hachiya is astringent; it’s packed with tannins that will give your taste buds a jolt if not ripe. A ripe one will be quite soft.

Fuyus, which are smaller than Hachiyas, won’t bite back if they’re not fully ripened. Unlike the Hachiya, a ripe Fuyu will be firm. Both should have red-orange skin and flesh. Look for fruits that are glossy and free of bruises, with their green tops still attached.

When to find them: Persimmons are available from October through February.

Where to put them: Store unripened persimmons at room temperature. Once ripe, eat them right away or store them in the refrigerator for a few days. Or, scoop out the flesh and freeze it in an airtight container until ready to use.

Why eat them: They taste good, of course. But persimmons are also packed with beta carotene, along with vitamins A, B and C.

What to do with them: Ripe Fuyus can be eaten like apples (though some prefer to peel them first). Ripe Hachiyas may be too mushy to eat out of hand, but you can cut them in half and scoop out the flesh. Some persimmons have seeds and some don’t. Discard the seeds, if any, before eating.

Persimmons work well in a variety of desserts as well as savory dishes. Pop them in the blender with some yogurt for a smoothie, cook them down into a syrup to pour over roast pork tenderloin, or give these persimmon recipes a try:

Spoon this Persimmon Salsa over grilled fish or roasted ham or, for an appetizer, serve it atop slices of smoked salmon on buttered pumpernickel.

Persimmon Salsa

Bon Appetit, November 2004

4 small or 3 medium-size firm but ripe Fuyu persimmons, peeled, cut into 1/2 -inch cubes (about 1 2/3 cups)

2 tablespoons minced white onion, rinsed, drained

1 tablespoon plus 1 teaspoon fresh lime juice

1 tablespoon minced fresh basil

2 teaspoons minced seeded Serrano chili

2 teaspoons minced fresh mint

1 teaspoon minced peeled fresh ginger

Mix persimmons, onion, lime juice, basil, Serrano chili, mint and ginger in small bowl. Season salsa to taste with salt and pepper. Salsa can be made 4 hours ahead. Cover and refrigerate. Bring to room temperature before serving.

Yield: About 1 3/4 cups

Approximate nutrition per 2-ounce serving: 41 calories, less than 1 gram fat (2 percent fat calories), .4 grams protein, 11 grams carbohydrate, no cholesterol, 2 grams dietary fiber, trace sodium.

Persimmon-Raspberry Yogurt Parfait

Cooking Light, November 1994

2 ripe persimmons (about 10 ounces)

1 tablespoon brown sugar

2 cups vanilla low-fat yogurt

1 cup fresh or frozen raspberries, thawed

1 cup low-fat granola without raisins

Cut 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 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 parfaits immediately.

Yield: 4 servings

Approximate nutrition per serving: 242 calories, 3.2 grams fat (12 percent fat calories), 7.7 grams protein, 49.2 grams carbohydrate, 6 milligrams cholesterol, 4.6 grams dietary fiber, 103 milligrams sodium.