What Are Persimmons?

Persimmons are tasty little fruits with a wonderful aroma and a sweet flavor that is akin to mango and papaya. Persimmon essential oil is used in candle making for scented candles and other scented products. Deer hunters sometimes use a spray infused with persimmon to attract deer.

There are several varieties of persimmons. The ones that I am going to use in my easy broiled salmon with persimmon salsa recipe are known as American persimmons. They are native to much of the United States. Here in the Southeast, they grow in the wild at the edge of the forest. Although they are small, with little fruit and large seeds, their fantastic flavor makes them worth mentioning. Best of all, my persimmons are free.

 

Persimmon Varieties

Persimmon varieties are classified into two large groups: astringent and non-astringent. An astringent is a substance that shrinks bodily tissues. The American variety of persimmon is definitely astringent. They ripen very late in the growing season. If eaten before ripe, the experience is most unpleasant.

Some claim that persimmons won’t be fully ripe until after the first frost. Others say they need to be ‘rotten’ to be edible. This last claim is, of course, not true since by definition rotten means spoiled or decomposing.

But one thing is for sure. You will definitely want to eat American persimmons that are totally ripe. Otherwise, your mouth will feel like it has been turned inside out!

Some supermarkets carry non-astringent varieties, like Fuyu or Jiro. Both of these are larger and offer more ‘meat’ than the little American persimmons. They are native to Asia and much harder to find. I will be using astringent (but ripe) American persimmons in my easy broiled salmon with persimmon salsa recipe.

Don’t miss the table at the end of this article with information about persimmon varieties.

Using Persimmons in Recipes

Persimmons have traditionally been cooked into puddings and made into preserves. Fuyu and Hachiya persimmons have a texture that makes them good for snacking on as fresh fruit. Persimmons have been baked into breads and cookies. They have been used to make persimmon butter, which is similar to apple butter. Persimmons have even been used in brewing beers!

Visit The Chopping Block and try Sara’s sweet and savory persimmon-cranberry chutney. Her recipe uses popular fuyu persimmons, spices like red pepper and cinnamon, brown sugar, and vinegar. You’ll want to practice this recipe and save it for Thanksgiving dinner.

 

Impress fam and friends with a unique and yummy fall treat. Lauren’s persimmon bars recipe at Edible Northeast Florida uses fall spices and chopped pecans for a baked cookie bar that will receive rave reviews.

Broiled Salmon with Persimmon Salsa

Check out my recipe for a delicious persimmon salsa that goes great with grilled or broiled seafood like salmon. Use the salsa with your favorite way to prepare salmon or any fish. I like the quick, easy broiler recipe that calls for melted butter and broiling for about six inches under the broiler.

 

Ingredients for Persimmon Salsa and Broiled Salmon

• 1 and 1/2 Cups Persimmon pulp, seeds removed
• 2 TBS Red onion, finely chopped
• 2 TBS tomatillo or green tomato, finely chopped
• 2 TBS Olive oil
• 1 tsp Jalapeño pepper, finely chopped
• 1 tsp Cilantro, chopped
• Dash Cumin
• 1 and1/2 to 2 Lbs. Salmon, fresh farm-raised or sockeye
• 1/4 cup Butter

Instructions for Easy Broiled Salmon with Persimmon Salsa

1. Mix ingredients for the salsa and refrigerate for at least one hour
2. Place salmon in a glass baking dish.
3. Melt butter and pour over the salmon
4. Broil for about 15 minutes, or until flaky
5. Top with salsa and serve

Health Benefits of Persimmons

Persimmons are surprisingly healthy. Low in calories and rich in dietary fiber, they contain loads of nutrients like vitamins C and B-complex, folic acid, thiamine, flavonoids, and antioxidants catechins and gallocatechins that ward off harmful free radicals, potassium, manganese, copper, and phosphorus.

Persimmon Varieties

Persimmon	Native Location	Characteristics
American Persimmon	United States	astringent, small and golden orange, bitter until very ripe
Black Persimmon	Mexico, Australia, South America	dark brown , eat when very ripe, used in puddings,etc.
Non-astringent Asian, Fuyu and Jiro	Asia	Jiro, yellow-orange, round, fuyu deep orange, tomato-shaped
Japanese Persimmon	Japan, China, Burma, Himalyas	brownish-red when ripe, astringent
Astirngent Asian	Asia	Eureka, flat,red fruit & Tanenashi, cone-shaped, orange-yellow
Mabolo Persimmon	Phillipines	sometimes called velvet apple, bright red when ripe
Indian Persimmon	Coastal West Bengal	yellow when ripe, used more in medicine than cooking
Caucasian Persimmon	Grown on American farms	greenish yellow, sweet-sour taste
Hachiya Persimmon	Native to China	deep orange, acorn-shaped, very sweet