Every fall, markets sport a gorgeously golden and red-orange seasonal fruit--like the most beautiful sunsets --the persimmon. But many may perhaps have heard that they our sour and make the lips pucker leaving an unfriendly view of the fruit. Others may just not have ventured forth to try them out, and before you know it, they're gone from the shelves as their time passes by. But persimmons, are truly a wonderfully, nutritious fruit, when ripe and ready are sweet and as delicious as a fruited pudding, and should not be passed over, but taken advantage of right now.The botanical name for persimmon, in translation, is food of the gods, and here are some good explanations of why you can find that to be true.The ultimate pleasure of eating persimmons is because the flesh is so delicately smooth and sweet. But you do need to know how to pick them, and when to eat them.There are two major types of persimmons you find available: Hachiyas which are the most common and are the deep orangey red color, and are considered astringent, meaning they are puckery until they are fully ripe. Fuyu or Japanese persimmons are considered non-astringent, and can be eaten even if they are hard, just as you would an apple or a pear.When you are selecting a Hachiya persimmon, find a smooth and glossy skin without bruising, of course, and if perfectly ripe will feel really soft like a skin full of thick jelly. At this point you want to eat them within the day, otherwise they can be overripe and will be mushy. However, if you do just find firm fruit, you can easily ripen them in a paper bag. Put an apple or banana in the bag, and it will ripen in a few days. Then store in your refrigerator. To eat your Hachiya persimmon, simply cut off the top leaf, scoop out the flesh with a spoon which will be like a pudding, and throw away the skins.The second type of persimmon is the fuyu. Fuyu persimmons are often used in fruit bowl with chopped apples, some pomegranate seeds, some lemon juice and some nice fresh mint. Add a dash of sweetener if you wish. Fuyus make a wonderful salsa by chopping and mixing with onions, cilantro, chili, tomatoes.Persimmons are not only enjoyable to eat as is, but are easily and wonderfully used in other recipes. You can mix them into hot cereals, spread on toasts or muffins, blend into a smoothie with yogurt or soy milk or tofu and cinnamon. Many love Persimmon sherbet made so healthfully by simply cutting off the tip, wrapping the fruit and freezing it. When you defrost it in the fridge, you can scoop out the icy cold "sherbet".An interesting historical tidbit about persimmons is that Captain John Smith wrote in his History of Virginia "If it be not ripe, it will draw a man's mouth awry, with much torment, but when it is ripe, it is as delicious as an apricot"The Nutrient Pluses of PersimmonsIn health history, Asian natural medicine traditionally has used persimmons as a natural remedy for many ailments including hiccups, diarrhea, bleeding and sweating.Not only are persimmons deemed by many to be heavenly in their pudding like consistency and sweet flavor, but they are terrifically nutritious, with fiber too. In fact, they have more fiber than any other fruits after berries.Persimmons are low in calories at about 70 calories each. They will give your body a great amount of phytonutrients, flavanoids, anti-oxidants like catechins which have been shown to be instrumental in anti-inflammation and infections., and work as scavengers against free radicals, and especially what has been researched as betinic acid has been found to work as an anti-tumor compound.Anti-oxidants in persimmons include vitamin A, beta carotene, lycopene, lutein which help to protect against free radicals and help to provide protection from diseases and aging processes.Another carotenoid, ziaxanthin, is actually used in the eye muscles where research is indicating it helps protect light filtering functions.Persimmons also have a host of great B vitamins too, which work to help other enzyme body functions.The nice amount of manganese in persimmons is great for its role in your body's strong bone development, and for great energy in converting your foods to usable energy.Passionate for Persimmon MuffinsFor these healthy muffins you can mix your flours--whole wheat with white--using 3/4 cup whole wheat and 1/2 cup white and 1 tablespoon wheat germ, 1/4 teaspoon baking powder and 1 teaspoon baking soda, 3/4 cup dark brown sugar (or combine sweeteners of your choice), 1/2 cup low fat milk, 1 cup persimmon pulp from a Hachiya persimmon, 1 tablespoon oil, 1 egg, 2 teaspoons vanilla extract. Mix your dry ingredients together--flour, baking powder and soda, sugar in one bowl, and wet ingredients in another: milk, persimmon, oil, egg, vanilla. Beat the wet ingredients smooth. Combine the mixtures and mix to smooth. Fill muffins cups and bake in 300 degree oven for about 30-35 minutes.Fall Perismmon SaladYou'll use a bunch of frisee, 1 small radicchio chopped into 2 inch pieces, 1 Fuyu persimmon cut into slices, 1 soft pear thinly sliced, 6 figs cut into halves or pieces, seeds from one small pomegranate, 1/2 cup toasted walnut pieces. For your dressing you'll use 1/2 cup dry ****, alcohol free, 1 tablespoon ****** vinegar, 3 tablespoons olive oil. First reduce the **** to just 1 or 2 tablespoons, cool and whisk with the other ingredients. Toss your ingredients.Special Spinach Salad with persimmonFor this highly nutritious salad you'll use about 3 Fuyu persimmons peeled and sliced, a pound of fresh spinach, 3/4 cup pecans, and for your dressing mix together 1/4 cup rice vinegar, 1 teaspoon sesame oil, 2 tablespoons fruit sweetened marmalade.Persimmon PuddingPersimmons which already have a pudding like texture, have been traditionally used in wonderful puddings. For 1 cup of persimmon pulp, add 2 beaten eggs, 1 cup of milk, 1 teaspoon vanilla, 2 tablespoons oil or melted spreads, 1 cup of flours of your choice, 1/2 teaspoon baking soda, 3/4 cup sugar or sweetener of your choice, 1/2 cup chopped walnuts, 1/4 teaspoon each of cinnamon and nutmeg and optional 1/4 teaspoon ginger and 1optional 1/8 teaspoon cloves, 1/3 cup raisins optional. . First mix the persimmon with the eggs, then add the rest of the ingredients but stir just until mix, don't over mix. . Pour the pudding into a greased and floured pan and bake at 350 degrees about 45 minutes. It's nice served warm.