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Fuyu persimmon is a sweet and nutritious fruit that originated in China and is now grown in many countries. It is rich in fiber, antioxidants, and vitamins, and can be eaten fresh or cooked in various dishes.
A fuyu persimmon is a tasty and nutritious fruit that was so appreciated by the people of ancient Greece that they nicknamed it “the food of the gods”. That’s a pretty potent label for a simple fruit, but people who’ve grown to love fuyu persimmon say it earned its nickname for its rich sweetness. There are many types of persimmons available, but fuyu has its own distinct attributes, including the heady sweetness that is present at different levels when it is both ripe and not fully ripe. Other persimmon varieties are not quite as sweet before they are fully ripe and have been known to make a taster’s mouth due to their astringency.
The size of persimmon fuyu is similar to a very small gourd or miniature gourd and can fit in the palm of an adult. The orange fruit grows well in warmer regions, but other areas with colder climates must import fuyu.
The fuyu persimmon was originally found in China, where it has been grown for centuries, and went on to become popular with farmers in Japan, where the persimmon is known as persimmon. Its popularity spread across the Pacific Ocean when the fruit was introduced to Californians in the 19th century. Today, farmers grow it in numerous places around the world. It is still a valuable fruit crop in China and Japan, and is also grown commercially in Israel, Brazil and Korea. The Israelis have given it the name of “fruit of Sharon”.
A medium-sized fuyu persimmon contains about 120 calories and has very little fat content. It is rich in fiber, antioxidants, manganese and vitamin A. The fruit is also a good source of calcium, potassium, vitamin C and several B vitamins. Fuyu can be eaten fresh and plain or cooked and can be used to sweeten shakes. In China, fuyu is also eaten dried, which gives it a candy-like flavor. Some people even poach fuyu, while others make persimmon pudding, while some cooks like to include persimmon fruit salad, artichoke salad, black bean salad, cranberry sauce, chutney, couscous salad, baked pies, salsa and spinach salad.
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