The persimmon is an exotic smooth skinned orange fruit when fully ripened the pulp is deliciously sweet.
Persimmons may be eaten fresh, dried, cooked in jams, jellies, marmalades, cakes, cookies, puddings or salads.
Low in calories, the persimmon is rich in fibre, Vitamins A and C, beta-carotene, potassium, magnesium and copper.
Originally cultivated in Japan and China, it is now grown in Italy, the Mediterranean, the Middle East and North America.
The Persimmon resembles a tomato with a leaf attached to the top and should not be consumed until fully ripened.
Once ripened, the skin becomes extremely soft.
Carefully wash and remove the top leaf by cutting it off and slicing your Persimmon as desired.
The flesh is rich and sweet.