Around this time of year, our daily fruit offerings tend to get a little boring; apples and pears, maybe a pineapple or some grapes. What we really need is some kind of fruit to step in and really jazz things up. Enter the cinnamon persimmon. This fruit has it all – dynamite color, crisp and juicy texture, and sweet/tangy flavor. It’s exactly what you need to bring your winter fruits out of the doldrums.
We know what you’re thinking, which is, “Meh – persimmons don’t taste all that great on their own.” But here’s the thing – these persimmons are perfect for eating out of hand. Cinnamon persimmons are typically cured in alcohol fumes so that they have fewer tannins, which make them even more delicious than your average persimmon.
According to Melissa’s Produce, this so-called ‘cinnamon’ variety is named for the sweet flesh and dark speckling inside, reminiscent of cinnamon. And it’s true, when you slice it open, you’ll think, “What the heck – did someone actually sprinkle cinnamon on this thing?”
Our kids, who have been eating mostly apples or pears for breakfast this fall, agreed to give cinnamon persimmons a try and the results were surprisingly positive. “It tastes like a pear…with more flavor,” came one comment. “I was expecting something like an orange because of the color but it’s really more like an apple,” came another.
Persimmons also have a lot going for them nutritionally: They’re high in Vitamin C, fiber, and anti-oxidants. They also contain significant amounts of copper, manganese, phosphorus, and potassium. So you’re not only boosting the color in your meal, you’re boosting the nutritional content as well.
When we’re lucky enough to have lots of persimmons on hand, one of our favorite things to do is to make them into a smoothie! This particular smoothie is easy-peasy and tastes like a milkshake. (The key to a thick smoothie with a milkshake-like texture? Keep a few frozen bananas on hand. Whenever we have bananas that turn brown, we keep them in our banana container in the freezer.)
- 2 cinnamon persimmons, top removed and sliced (or other persimmons)
- 2 ripe bananas (peeled and frozen)
- 1 cup milk
- Dash cinnamon
- Place all ingredients in a blender or food processor and blend until smooth. Garnish with a persimmon slice. Serve immediately.
If you want to try some of these cinnamon persimmons, act fast: The season is coming to an end soon. But if you’ve opened your mind to eating persimmons, you might also want to try the Fuyu persimmon variety, which is similarly non-astringent and kid-friendly. They’ll add a nice burst of color and tang to your holiday meals.
Blogger disclosure: Melissa’s Produce gave me cinnamon persimmons to sample and enjoy. I did not receive compensation for this post. All opinions expressed are my own.