Weekly Highlights – Persimmons, Parsnips, Artichokes

October 26, 2016

Persimmons, Parsnips, Artichokes and more items for Fall.

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** Seasonal Items:

** PARSNIPS . PERSIMMONS . CELERY ROOT . POMEGRANATES

ARTICHOKES . CRANBERRIES . LOCAL POTATOES & APPLES

NAPA CABBAGE . HORSERADISH . NAVEL ORANGES . PIE PUMPKINS

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** The misunderstood, divine Persimmon.

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Often misunderstood in the US, the persimmon is a fruit of many uses. Known as either astringent or non-astringent, it’s important to know which variety you have before taking a bite. No matter how you eat them, Persimmons have amazingly effective antioxidant capabilities with powerful vitamins thrown in for good health.

 

fuyu-example

 

Fuyu Persimmons (astringent) can be eaten fresh out of hand at various times during maturation. Fuyus are good peeled and enjoyed raw. They can be used as a substitute or in tandem with apples and pears, as their texture is crisp, and their flavor is sweet.

 

 

 

hachiya2

Hachiya Persimmons (non-astringent) are more elongated and acorn-shaped. Only eat when extremely ripe. Hachiyas are a beautiful deep orange when fully ripe, which is when they should be eaten. They should feel like a water balloon when resting in your hand. The flavor is candy sweet and has many applications, both sweet and savory.

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