A study in the Journal of Agricultural and Food Chemistry found that a persimmon a day could be better for your heart than an apple, because it contains significantly higher concentrations of the dietary fiber, minerals, and phenolic compounds that prevent atherosclerosis, a leading cause of heart disease, heart attacks, and stroke. An added bonus: The antioxidants in persimmons can help control diabetes and the cell damage it causes. Their flavor and texture has been compared to plums or apricots, with spicy undertones. You can use just the pulp or the entire fruit in holiday puddings, pureed in ice creams, or added to breads and cakes. But try them in savory dishes, too, such as salsas, stir-fries, and salads.
Go Deep: All-American Fruit Trees