I adore persimmon this season and cannot think of a better combination of dessert to accompany the cool temperatures of the fall season. There is no life without a kaki! and there are few fruits that have the same dynamic characteristics that a kaki has that are so powerful. The fruit is sweet, slightly tangy with a soft to occasionally fibrous texture.

Japanese persimmons supply vitamin A and several B-complex vitamins, including vitamin B6 or pyridoxine, vitamin B1 or thiamine, B2 or riboflavin, B3 or niacin, choline and folate. They also supply B6, Vitamin E and K and are also a rich source of magnesium, potassium and phosphorus.

Persimmons provide you with plant-based nutrients, called phytonutrients, including catechins and gallocatechins, a type of flavinol and antioxidant, to help the body destroy harmful free radicals and may benefit the circulatory system. Tea and red wine also contain these phytonutrients. (drink more)

Eat them when they are just ripe and not over ripe or they gain a quality that is somehow unappealing.