Learn to Love: Persimmons

Now that berry season is long gone, I’m expanding my breakfast fruit horizons. Celebrate the cold weather with pomegranate seeds in your oatmeal , or slice pears or persimmons and serve them with nut butter on toast or whole-grain waffles . You probably know how to pick and slice a pear, but persimmons have a steeper learning curve. They’re worth learning to love, so read more. Persimmons come in two varieties: hachiya, which are orange-red and shaped like acorns, and fuyu, which sort of look like yellow-orange tomatoes. The hachiyas are bitter and astringent when they’re not ripe, but when ripened, they have a soft,

jelly-like texture. Fuyu persimmons are a bit firmer like a pear when ripe and can be sliced up like apples. This fruit is an excellent source of antioxidants and chock-full of vitamins. One persimmon packs 55 percent of your daily allowance of Vitamin A and 21 percent of your recommended Vitamin C, plus six grams of fiber. In addition to having persimmon for breakfast or a snack, you can slice them up and serve them in a pretty Fall salad . Have you tried persimmons? Tell me how you like to eat them in the comments.

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Learn to Love: Persimmons