Special Fall Fruit: Persimmon

As winter is right around the corner, people finally get to feel the weather that stimulates visual, auditory and gustatory senses. Ironically, however, people are struck with loneliness as they witness the brown, shriveled leaves off the branches in the ground. At night, they make wishes upon the full moon. However, the food is by far the best aspect of autumn after a successful harvest season. Particularly, persimmon is the representative fruit of autumn.

Persimmon is a fall fruit which ripens from September to December. As it gets ripe, the thin foliage grows from yellow to red-orange. The exterior of the foliage is similar to a red orange-colored tomato. Tomato’s honey-like sweetness after the bitterness, harmonizes well with the invigorating weather of fall. It has a rich source of vitamins A and C, manganese, and tannin that prevent people from catching a cold when temperature varies much. With these advantages, persimmon is called as a fruit of Taoism xian.

Enjoying different types of persimmons is the best. The types vary depending on time. The sweet persimmon is the earliest fruit after ripening. Since the surface of it is hard, you can peel, slice, and eat them like an apple. After some more time to ripe, people can enjoy ripe or soft persimmons. People scoop the soft jelly by slicing it in half without peeling it off. The dried persimmons are the sweetest and chewy. The flavor is maximized if you add vanilla ice cream. Similar to autumn, persimmons have charms in color, texture, fragrance and tastes.

By. Soohyun Nam