Antioxidant-Rich Persimmons – in Season Now

Nicknamed “nature’s candy,” persimmons are available from October through February. Two of the most common varieties, the Hachiya and Fuyu, are fast becoming a popular staple in wintertime meals. Hachiya persimmons, when soft and ripe, make a great puree for baked goods, puddings and smoothies. Meanwhile, crisp Fuyu persimmons are sliced or chopped into things like salads and salsas.

Both types come packed with vitamins A and C. Persimmons are also a good source of fiber and potassium. Low in calories and fats, these bright orange fruits lay claim to all kinds of phytonutrients and flavonoids, plus a whole string of powerful antioxidants, such as catechins, gallocatechins and betulinic acid, beta-carotene, lycopene, lutein and cryptoxanthin.


All of these antioxidants are believed to help prevent cellular damage, which plays a role in things like cancer and aging. So, eat up — raw, baked or roasted, persimmons make a delicious and healthy addition to any meal.

If you’re looking for inspiration on how to add this mighty fruit to your regular line-up, try our easy Persimmon Pear Smoothie recipe. It’s the perfect pick-me-up or brunch addition.

Persimmon pear smoothie

Persimmon Pear Smoothie

Makes 2 large glasses (or 4 small ones)

  • 1 large Hachiya persimmon
  • 1 Bartlett pear, sliced (D’anjou also works)
  • 1 tsp ginger, peeled and minced
  • 1 cup almond milk, unsweetened
  • 1 cup ice
  • 1 tsp cinnamon
  • 1 tbsp chia seeds

1. Clean and prep ingredients. Be sure to use a very ripe Hachiya persimmon. (You’ll know it’s ripe when you press it, and it feels like a water balloon.)

Persimmon pear smoothie

Persimmon pear smoothie

2. Scoop persimmon flesh from skin and add to blender along with pear slices.

Persimmon pear smoothie

Persimmon pear smoothie

3. Add ginger, almond milk, ice and cinnamon. Pulse a few times then blend for several seconds. Add chia seeds and pulse a couple more times.

4. Pour into glasses and serve.


  This blog post was originally published on December 16, 2014. 

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