Malaysia doesn’t have the luxury of autumn as a season but that doesn’t stop us from enjoying the spoils that come from said season. Enter Japanese persimmons.

Interesting fact: persimmon trees are believed to be symbolic of four virtues: long life, shade, homes for birds, and do not harbor pests. These fruits are sweet and cooling in nature, they moisten the lungs and resolve phlegm, in Chinese medicine this fruit treats hot and or dry conditions. Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent. Asian or Japanese persimmon is the commercially most important persimmon, and is native to Japan, China and Korea.

Pro Tip On Persimmons:-

Here are some simple tips to help you better enjoy your persimmons

1st: Ways to eat Persimmons

Persimmons are eaten fresh, dried, raw or cooked. When eaten fresh, they are usually cut like an apple in bite-size. A ripe persimmon, which may have a soft texture, can be eaten by removing the top leaf and its flesh scooped out with a spoon.

2nd: Western Cooking

In the Old Northwest of the United States, persimmons are harvested and used in a variety of dessert dishes, most notably pies. They can also be used in cookies, cakes, puddings, salads, curries, and as a topping for breakfast cereal.