Persimmons

Tsurunoko

Maru

Hyakume

Gosho

Fuyu

Hachiya

Tamopan

Tanenashi

HACHIYA PERSIMMONS

Large, heart-shaped persimmon. Astringent type must be eaten when fully soft. Incredibly sweet, rich, complex flavor. Rich, sweet flesh is reddish orange, sometimes with "Goma" - dark streaks thought cross-pollination. This is the variety used for making hoshigaki.

Season: October, November

Size: 12 to 28 per metric layer

Suggested uses: Fresh eating, baking, sorbets, sauces, hoshigaki.

Shelf life: Can be delivered firm to be softened at your convenience. Once soft, eat or process within a few days. Persimmon pulp freezes well.

Penryn Fruit List

Apples

Asian pears

Cherries

Citrus

European Pears

Feijoas

Figs

Grapes

Kiwifruit

Plums

Peaches

Persimmons

Pomegranates