Ask Leah! The Ingles Dietitian
Partner content: Persimmons
Did you know that there are 2 different types of persimmons?
There are astringent and non-astringent persimmons.
• The astringent or Hachiyas persimmons, are high in tannins which is what makes them almost bitter unless they are ripe. As they become ripe, they will be soft and squishy and become less astringent and sweet. They are larger and more oblong in shape. You can eat them without peeling, just rinse them well.
• The non-astringent persimmons or Fuyus, are harder and don’t have to soften up. They almost look like a deep orange tomato. They are sweet and can be added to salads or used in baked items.
Leah McGrath, RDN, LDN
Ingles Markets Corporate Dietitian
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