So the journey we are to take today is to ancient China by way of Japan where the Persimmon got it 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.

We are going to meet two very sweet, yet temperamental, pieces of fruit: the Fuju and the Hichiya Persimmon. The Hichiya persimmon makes up approximately 90 percent of the available fruit probably because it is so pretty. This persimmon is tart until it becomes soft 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 was. When the leaves begin to fall, the Hichiya fruit stays on the tree looking like a giant golden orange acorn, thus making the tree the most beautiful decorated holiday tree of the season. With the Hichiya you have to wait until it is soft almost translucent, then slice it in half and eat it with a spoon or add it to your favorite smoothie. You can puree Hachiya persimmon flesh and add it to drinks, or fresh fruit sauces. You can also use the puree to make wonderful muffins or cookies. Hachiya's make exquisite dried fruit-leather.

Then there is the handsome, more macho, but different looking brother the Fuju persimmon. The Fuju looks like and unripe squatty tomato. It is sweet when firm, and is wonderful peeled and sliced into a salad or eaten as a snack out of hand. You can slice a Fuju sprinkle it with lime juice, salt, and chili powder. You can add slices of the Fuju to cottage cheese. Try cubed Fuyu with grapes, pomegranate seeds, cubed apple and pears, and sliced kiwi and bananas for a colorful fall salad. You can top hot or cold cereal with cubed pieces of bright orange Fuyu. Pick up your favorite salsa recipe with a twist by adding chopped Fuyu. Anywhere you wish to add a sweet piece of fruit you can make it different and special with the Fuyu persimmon. Try Fuju chunks in your morning 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 is native to the US only. 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 the best species improvements by man were made through selective breeding. Persimmons belong to the ebony family. In the fourteenth 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 bight 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 Hachiya rating slightly higher. Both varieties can boast a high beta carotene content. The Fuyu contains about six times as much Vitamin C as the Hachiya. Both provide a small amount of protein, some trace B vitamins, and moderate calcium. Potassium is their high point, boasting 270 milligrams for a medium persimmon. One medium banana packs 450 mg. 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 Hachiya persimmon and enjoy the special differences in these twins from Mother Nature.