The persimmons, a seasonal bright orange fruit, is a good source of beta-carotene, vitamin C and potassium, a U.S. nutritionist says. \"Fuyu persimmons are firm when ripe and you can eat them like an apple,\" Vicky Newman, director of the Nutrition Services, Cancer Prevention & Control Program at the University of California, San Diego, Moores Cancer Center, said in a statement. \"But the most widely available variety of persimmon is the Hachiya -- or Japanese persimmon -- which has a smooth, creamy texture. Unripe Hachiyas are extremely bitter until fully soft and ripe.\" Since the persimmons could be messy, try cutting a Hachiya in half and and eating it from the skin with a spoon, Newman suggested. \"Hachiya persimmons are also great in baked goods and persimmon pudding cakes that start out a luscious bright orange and come out of the oven a rich deep brown,\" Newman said. \"Reminiscent of holiday plum pudding, this dessert is best served warm right from the oven.\"