Persimmons came to us from Asia. Peel, then eat as a snack, add to salads or make into cookies, cakes or puddings. They can also be eaten dried. There is an annual Persimmon festival in Indiana. 

 

 

Choose persimmons that are smooth, brightly colored, plump, glossy, and well-rounded and with their leaf still attached. Avoid cracks and bruises. Yellow patches indicate unripe fruit.

 

Ripen persimmons at room temperature until they are soft. Once ripe refrigerate for up to 3 days.

 

Fat free, cholesterol free, sodium free, an excellent source of fiber, vitamins A and C.