Persimmon 101: The Nutritional Powerhouse You’re Not Eating
by Jennifer Krohn, MS RD

  As summer has come to a close, we find ourselves missing the delicious fruit and vegetables we have been accustomed to over the past few months. However, we welcome a fall harvest that brings a bounty of new and familiar flavors. We can start enjoying winter squashes like pumpkin and butternut squash, hardy greens, and of course all different types of apples and pears. One of my favorite, and less common fall fruits that is in season for a short window, is the persimmon. The two most well-known varieties are the Hachiya and Fuyu persimmons. HACHIYA PERSIMMON The Hachiya persimmon has a soft and sweet flesh when ripe that can be used in place of jam and is often Read More