Chef Lucy’s Fresh Fruits and Vegetables Persimmons

History of Persimmons The persimmon is a fruit of Chinese origin. It was cultivated in China and Japan for centuries Since the mid 1800s, persimmons have been grown in Mediterranean countries, the Middle East, and the USA

Persimmons The color of ripe persimmons range from light yellow-orange to red-orange Similar to a tomato, persimmons are considered to be whole fruit but are, in fact, berries!

Persimmons Persimmon trees are multi-trunked and can grow to be 25 feet in height Persimmons are eaten fresh, raw, or cooked. When eaten fresh they are usually eaten whole like an apple or cut into quarters

Nutrition of Persimmons Persimmons have many healing properties: Vitamin C – helps the body resist infection and boosts the immune system Anti-Oxidant Compounds – play a role in promoting good health and disease prevention as we age Copper – required for the production of red blood cells Fiber – aids in digestion

Chef Lucy’s Fresh Fruits and Vegetables Persimmons