Meet the Twins of Mother Nature that Are Both Special Yet Different as Night and Day: The Wonderful Persimmon Twins

By Uncle Paul

When I was in the fourth grade a set of twins, the Pace brothers, moved into my school. They were both cool, handsome, athletic, but other than that were about as different as night and day. They both had wonderful qualities and I liked spending time with both of them for different reasons. I found out at this early age that being different was special and that everyone or everything has its own wonderful qualities. The Pace brothers remind me of two of my favorite wonders of Mother Nature, the Fuju and Hichiya persimmon.

The journey today is to ancient China by way of Japan where the persimmon got its origin over a thousand years ago. As the apple is to America, the persimmon is to Asian countries. Worldwide there are more persimmons sold than apples. Yes, I want to say that again: Worldwide there are more persimmons sold than apples. Yet in America we find it more important to keep the doctor away than try these beautifully sweet delicacies.

The Hichiya persimmon makes up approximately 90% of the available fruit probably because it is so pretty. This persimmon is tart until it becomes soft and ripe. Most people who don’t eat persimmons have tasted a Hichiya while it is firm, then they pucker their lips, squint their eyes, grit their teeth, and swear never to take this taste sensation road again, thus missing one of the great sweet delicacies of Mother Nature. The Hichiya is grown throughout the Northwest. You may have seen one in your neighbor’s yard and not known what it is. When the leaves begin to fall the Hichiya fruit stays on the tree looking like a giant golden orange acorn. With the Hichiya you have to wait until it is soft and almost translucent, then slice it in half and eat it with a spoon or add it to your favorite smoothie. You can puree Hichiya persimmon flesh and add it to drinks or fresh fruit sauces. You can also use the puree to make wonderful muffins or cookies. Hichiyas make exquisite dried fruit-leather.

Then there is the handsome, more macho, but different looking brother — the Fuju persimmon. The Fuju looks like an unripe squatty tomato. It is sweet when firm. Peel it and slice it into a salad or eat as a snack out of hand. You can slice a Fuju sprinkled with lime juice, salt, and chili powder. You can add slices of the Fuju to cottage cheese. Try cubed Fuju with grapes, pomegranate seeds, cubed apple and pears, and slice kiwi and bananas for a colorful fall salad. You can top hot or cold cereal with cubed pieces of bright orange Fuju. Tweak your favorite salsa recipe with chopped Fuju. Anywhere you wish to add a sweet piece of fruit you can make it different and special with the Fuju persimmon. Try Fuju chunks in pancakes or waffles for a different and exciting sweet breakfast.

Persimmons are of the genus Diospyros, taken from the Greek meaning fruit of the gods. Throughout the world there are several hundred species with most being indigenous to the tropical areas. The earth's most winter hardy species are only native to the U.S. The Asian persimmon is the most popularly cultivated species. It ranges naturally in China as far north as Beijing and is commonly known as the Japanese persimmon. The reason it is known as the Japanese persimmon rather than the Chinese persimmon is because over 400 years ago it was taken to Japan where improvements were made through selective breeding.

In the 14th century, Marco Polo recorded an active Chinese persimmon trade. The astringent substance in the persimmon is known as tannin. Tannin is what makes you pucker when you bite into an unripe persimmon. Tannin from unripe Japanese persimmons is used in the in brewing of sake. It is also used in dyeing and as a wood preservative.

Nutritionally, persimmons provide a substantial amount of vitamin C, with the Hichiya rating slightly higher. Both varieties can boast high beta carotene content. Both provide a small amount of protein, some trace B vitamins, and moderate calcium. Potassium is their strength, boasting 270 milligrams for a medium persimmon. (One medium banana packs 450 milligrams.) Persimmons are high in food values, and are thought to assist in reducing the risk of atherosclerosis.

So this holiday season treat yourself to the gift of a sweet, delightfully beautiful, and fruity flavor of a Fuju or Hichiya persimmon and enjoy the special differences in these twins from Mother Nature.

Uncle Paul, along with his wife Calla, owns Uncle Paul’s European Style Open Air Produce Market, 2310 SE Hawthorne, 503-484-8612 or visit www.unclepaulsproduce.com.