Persimmons look like quirky heirloom tomatoes on the outside, but they offer something a little bit different inside. At first bite, the taste is hard to describe. It’s subtle, but sweet, with dense tomato-like flesh that makes it a great addition to salsas and salads. According to this article from Science Daily persimmons (as compared to apples) have higher atherosclerosis-fighting concentrations of dietary fiber, minerals, and phenolic compounds. They also contain 80% of the daily recommended intake of Vitamin C, as well as other antioxidant compounds like Vitamin A, beta-carotene, lycopene, lutein, zea-xanthin and cryptoxanthin, which combined can help prevent cancer and promote longevity among.
Photo courtesy of Wikimedia.
Avocados are fruits from the Persea americana evergreen tree. The flesh beneath its hard shell is smooth and buttery, not to mention ultra-healthy. Not only is the avocado packed with a variety carotenoids itself, but its high monounsaturated fat content (aka the good, heart-healthy fat) also increase the absorption rate of carotenoids from other vegetables into the blood stream. In addition, avocados are a good source of fiber, potassium, and vitamins C, K, folate and B6. Avocado are peeled and pitted and eaten raw. They are great on salads and sandwiches.
Photo courtesy of Persea americana at Biopix.