Not a tomato: it’s a Fuyu persimmon (photo © J. Irkaejc | iStock Photo).

It’s nutritious, with almost 72% of the Daily Value of vitamin A (from all that beta carotene that makes it so orange), about 25% DV of fiber, more than 21% DV of vitamin C and 9% of copper.*

And many of us have never tasted one.

What is it?

It’s a persimmon: a tree fruit originally domesticated in ancient China, where it was considered a precious food.

The name first appears around 450 B.C.E., in a writing by Kong Ji, a grandson of Confucius. Almost 1300 centuries later, in the late 1880s, a Japanese persimmon arrived in Washington D.C., brought by a naval commander returning from Japan.

There are hundreds of persimmon varieties, ranging in color from pale yellow-orange to dark red-orange. Most of them are too astringent to eat.

But two commercial varieties are grown in California and are available from September through December.

 
Both varieties are the color of an orange tomato, but there is no relation. The two fruits branch off at the Order level (remember high school biology: Kingdom, Order, Family, Genus, Species).
 

 
How To Buy & Store Persimmons

Persimmons reach full orange color before they are fully ripe; they are harvested when crisp and firm. They often arrive at the market before they are ready to eat and develop flavor as they soften‡. A fully ripe persimmon is soft to the touch, with slightly wrinkled skin. If you find ripe persimmons, plan to eat them immediately: Overripe persimmons get mushy. One medium persimmon has about 118 calories.

How To Eat Persimmons

As a fresh fruit, Fuyu persimmons can be eaten like an apple. Since their skin isn’t eaten, Hachiya persimmons need only to be halved: Remove the seeds and spoon the fruit from the skin. With a little more work, you can enjoy persimmons in as many ways as other fruits:

 
Let us know how you enjoy persimmons!
 
__________________
*Eaten daily, the beta-carotene in two persimmons can help to avoid breast cancer. The beta-carotene may also prevent infections such as colds and flu. Source. Other studies suggest that beta-carotene can reduce the incidence of heart attacks.

†Fuyu is also known as Sharon fruit, grown extensively on the Sharon plain of Israel, the northern half of the country’s coastal plain. It is also known as kaki after its botanical name, Diospyros kaki, as well as by an older name, “apple of the Orient.”

‡Ripen persimmons at room temperature in a paper bag with an apple or banana. You can store them in the refrigerator when ripe, but don’t keep them there for long or they’ll get mushy.
  

Sweetest Day, October 15th, was founded in 1921 by a Cleveland confectioner and philanthropist in order to do something nice for the neglected. More than 20,000 boxes of candy were distributed to orphans, newsboys, the aged and the poor. The tradition expanded to the entire Great Lakes region, with the third Saturday in October as the official date.

Over time, Sweetest Day became a celebration with loved ones, friends and colleagues: a day to make someone happy anywhere in the country.

You’ll definitely make someone happy with one of our sweet treat recommendations: outstanding products selected by THE NIBBLE editors as the best in their category. There are delicious sugar-free sweets as well.

Take a look at our best-tasting gift recommendations.

Spooky quesadillas? Sure, and they’re easy-to-make Halloween food—a light dinner for trick-or-treaters or for anyone staying at home who wants some Halloween fun (adults: enjoy them with a pumpkin ale; kids: something creepy green or blood red).

On to the spookadillas!
 
 
RECIPE: SPOOKADILLAS (MUMMY QUESADILLAS)

These mummy quesadillas look spookalicious and taste even better. Cook’s tip: If you’re making a lot of these, use a pizza wheel or kitchen scissors to quickly and easily cut the tortillas into strips.

If you like things a bit spicy, sprinkle red pepper flakes over the cheese; or use pepperjack or a jalapeño- or habanero-flavored Cheddar.

We served our quesadillas with a side of crudités: carrot and celery sticks, sliced radishes and bell pepper.

No dip is needed, but you can make an easy dip with plain yogurt and more of the salsa verde* (photo #2).

> Check out the different types of salsa.

Prep time is 15 minutes, cook time is 5 minutes.
 
Ingredients For 4 Quesadillas

 
Preparation

1. HEAT the oven to 450°F. Cover a baking sheet or pan with foil or parchment. Place 4 of the tortillas on the sheet. Cut each remaining tortilla into 12 strips, 1/4″ wide.

2. TOP each whole tortilla with 2 tablespoons salsa verde and 1/4 cup cheese. Place 2 olive halves on each for the eyes. Arrange the tortilla strips in a criss-cross pattern over the cheese. Spray the quesadillas with vegetable cooking spray.

3. BAKE for 5 minutes or until the cheese is melted.
 
 
BUYING SHREDDED CHEESE VS. SHREDDING YOUR OWN

You’ll often read that grating your own cheese is a cost saver. Yes, but you may be saving just a penny per ounce.

At FreshDirect.com, for example, Kraft shredded cheeses are $4.49 per eight-ounce package, or $.56/ounce. Kraft Cracker Barrel Cheese varieties are $5.49 per 10-ounce block, or or $.55/ounce.

The real reason to grate your own is a broader choice of cheeses. We love the whole variety of Cabot flavored Cheddar cheeses: Garlic & Herb, Horseradish, Hot Buffalo Wing, Hot Habanero, Smoky Bacon, Tomato Basil and Tuscan. The company also makes reduced-fat Cheddars: 50% Cheddar, 50% Jalapeño, 50% Pepper Jack, 75% Cheddar and 75% Habanero, all so good that you’d never guess they were reduced-fat.

To easily grate cheese, we use this OXO Good Grips box grater. It has a detachable container that catches, measures, and stores (with a snap-on lid) the grated cheese.

To those who read ingredient lists: Shredded cheese typically contains anti-caking agents—calcium carbonate, microcrystalline cellulose or potato starch, for example—which prevent the shreds from sticking together. These are natural ingredients, unlike chemical preservatives that some consumers seek to avoid.
 
 
HALLOWEEN TRIVIA

Jack o’ Lanterns were not originally pumpkins. To keep away spirits and ghosts on Samhain, people placed candles in their windows, using hollowed-out turnips and other vegetables as the holder.

Get spooked: more Halloween trivia.
 
 
________________

*Spanish for “green sauce,” salsa verde is made with tomatillos, green jalapeños or other green chiles, cilantro, garlic, lime juice, ground cumin, salt and pepper. Some recipes add scallions (green onions). Salsa verde is much thinner than a tomato-based salsa roja. A salsa verde can be fresh or cooked. It can be used as a sauce for meets and vegetables, eggs, grains, used as a dip, and of course with Tex-Mex specialties from burritos and enchiladas to refried beans, tacos, tostadas and quesadillas.

[1] There creepy and they’re spooky: mummy quesadillas (photo © Recipe © Pace Salsa | Campbell’s).

[2] Homemade salsa verde. Don’t panic: store-bought is fine here (photo © Empellón Restaurant | NYC).

[3] Shredded Cheddar. There’s no honor lost if you buy it pre-shredded (photo © Darryl Brooks | Dreamstime).

[4] If you prefer Gruyère or mozzarella, go for it (photo © Kiboka | Panther Media).

[5] Hojiblanca, a delicious black olive variety (photo © Dumet AG).