Juice Daddy

Linda and I used to live in San Diego for almost 20 years. We lived in an area called Rancho Santa Fe, where lots of homes were on many acres with lots of orange trees especially, but luckily our neighbor was smart enough to grow a diversified orchard filled with lots of pomegranate and persimmon trees. (Even though pomegranates aren't grown on a tree like an apple tree, it's still considered a tree).

Not many people eat persimmons, as they have not been greatly distributed to grocery stores throughout America, yet of course, in Asia they are prolific.

The kinds of persimmons we are used to are called Fuyu. You can eat them hard, like an apple, and they juice well this way.

Or you can try just eating one. It is crisp like an apple, sweet like a pear. Wash the Fuyu. Some like to peel the fruit, but we eat it with the skin on it, as it's still sweet.

A Fuyu persimmon is nutritious. It is high in Vitamins A & C. A medium sized fruit has no fat but does have about 25 grams of sugar, so it's a no no for diabetics and hypoglycemics.

Here's a bit more.....

One serving of persimmon fruit offers 55 percent of your daily recommended amount of vitamin A and 21 percent of your daily amount of vitamin C. It also has eight percent of your daily amount of potassium.
Persimmons are a great source of dietary fiber. One serving has six g of dietary fiber.

Here's a juicing recipe with Fuyu Persimmons Linda and I use when they come in season:

4 Fuyu Persimmons (take green tops off)
2 green apples
1/2 inch fresh ginger

For fun you can add a touch of cinnamon to the foamy top of your juice glass.

There are other varieties of Persimmons such as the Tanenashi or Hachiya Persimmon which ripens soft, and is not recommended to eat hard.

When they ripen we recommend blending it:

3 Tanenashi Persimmons (take out the top green stem)
1 Bananas
3 cups water with one cup of ice
1 pear (cored and ripe)
1/2 inch ginger, fresh


Blend and enjoy a great Fall Blended Tonic!