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(Astringent persimmons need to be eaten when very ripe: They should look and feel like a water balloon.)
Persimmons are rich in vitamins A and B, and are a good source of fibre. To get the most nutritional value from persimmons, it’s best to eat them raw. However, you may want to consider making persimmon jam.
Some people prefer to simply scoop out the insides of either type, but the skins are edible. Or leave the skins on and put slices into your favourite salads.
Watch this video to learn more about ripeness:
Place persimmons in a brown paper bag with an apple or a banana. The ethylene gas apples and bananas produce speeds up the ripening process. Alternatively, keep the fruits out at room temperature in a bowl.
Loosely fold the bag closed and the persimmons will ripen in one or two days. If you left the persimmons out at room temperature, they will ripen in about three or four days. After ripening, store persimmons in the refrigerator -- away from other ripening fruit -- and eat within three days.