Hello, and happy Sunday! December is the peak season for persimmons, a sweet and vibrant fruit that’s perfect for holiday dishes or snacking on its own. Packed with fiber, vitamins A and C and natural sweetness, persimmons are a true seasonal treat.
Where to Find Them:
Persimmons are widely available at grocery stores, farmers’ markets, and even specialty markets in December. Look for either Fuyu or Hachiya varieties:
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- Fuyu Persimmons are squat and firm, great for eating like an apple or slicing into salads.
- Hachiya Persimmons are elongated and need to be fully soft and jelly-like before eating to avoid astringency.
How to Tell if They’re Ripe:
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- For Fuyu: They’re ready to eat when bright orange and slightly tender.
- For Hachiya: Wait until they’re very soft and feel like a water balloon for peak sweetness.
Quick Recipe: Persimmon & Pecan Salad
- Slice 2 ripe Fuyu persimmons thinly.
- Toss with mixed greens, pomegranate seeds and toasted (or raw) pecans.
- Drizzle with a simple dressing of lemon juice, maple syrup and a dash of Dijon mustard.
This salad is light, refreshing and bursting with seasonal flavors. Let me know how you enjoy your persimmons this season—I’d love to hear your creations!
I started out several years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
