Persimmon

Posted on 24. Jan, 2010 by grace in Ingredients

Persimmons are a great source of vitamin A and C. They can be eaten by itself or used in salads, baked goods, puddings and other desserts. Two types of persimmons are available in the supermarket. Hachiyas must be fully ripe (mushy and jelly like) to be enjoyed while Fuyu’s are eaten when firm. Persimmons don’t keep well when they are ripe and should be eaten right away or refrigerated for no more than a day or two. To enjoy them out of season, freeze them for six months before ripening. In Korea, dried persimmon fruits are used for  a spicy punch called sujeonggwa.