Persimmons are a tad unusual, aren’t they? Perhaps they’re simply uncommon. After all, few major grocers carry them regularly (at least, not in our area). But, occasionally, they crop up as a specialty, limited-quantity offering. That’s more or less how we obtained some recently. Wendi *loves* them, so we quickly snatched up a few at our local co-op last week. Here’s the vid (below). Note the strange lack of a video still image. I’m not sure if it’s a YouTube glitch, or if I made some sort of error in rendering. But, the video works just fine, so you’ll just have to take a small leap of faith here and click that play btton! [UPDATE: Nevermind, YouTube fixed it.]

Thanks again to Bethany Hagensen and Janet McKee for being our special guests for this episode. Once again, the link to their documentary, “Bethany’s Story,” is www.BethanysStory.com.

The Internet has many interesting things to teach us about these delightful little bundles of joy (the persimmons – not Bethany and Janet, though they’re certainly bundles of joy as well). For example, persimmons are great sources of Vitamin A, Vitamin C, and dietary fiber. They also contain decent amounts of Vitamin B6, Vitamin E, and Vitamin K. On the mineral side, they’re decent sources of potassium, and outstanding sources (30% of your RDA in just one!) of manganese, a mineral whose name is said to derive from the Greek word for magic. Indeed, manganese is clearly linked to heart health, bone health, and anti-oxidant production. It’s also suspected to aid in numerous other vital bodily processes.

Today’s feature recipe is Coconut Persimmon Flan by Vanessa Sherwood. There are a few other persimmon recipes available among the 650+ listed on the All Raw Directory, too!

Please Post on Facebook!	Please Tweet This on Twitter!
Visit:	Add comments