Interesting Facts: In China, the Persimmon is known as KAKI fruit, the Apple of the Orient.

If you want to hurt someone just give them an underripe Persimmon. The pucker factor here is astounding. When ripe however, Persimmons are extremely sweet making them either your absolute favorite, or the most hated of fruits.  When underripe, the flesh is firm and non yielding. When ripe, the flesh is almost mushy and squishy. Some common varieties are the Pointy Hachiyas, and the flat, tomato shaped Fuyus. A very visually stunning fruit, many folks use them more for Autumnal displays.             The great food writer, MFK Fisher wrote about "keeping them out in a bowl until the fruit flies started to circle, then throw them out."

Persimmons should be ripen at room temperature in a paper bag till ripe. They will be a bright burnt orange before they are ripe so color is not the indicator for ripeness. With Persimmons, the squeeze test is reliable.

Persimmons are served with a spoon so you can scoop out and eat the flesh. A squeeze of lemon or lime can be used to tone down the sweetness.

Persimmons are a good source of vitamins A and C and minerals potassium and phosphorus. They have about 77 calories per 3 1/2 ounce fruit. One large persimmon yields 3/4 cup puree in volume.

More than anyone other than another Persimmon fruit lover would ever want to know about the Persimmon: http://www.crfg.org/pubs/ff/persimmon.html