Hyiachi Persimmon Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Diospyros virginiana
Sliced and used in salads or desserts.
A Good-quality persimmon will have very soft and slightly wrinkled skin. The skin will be brilliant-orange and the flesh burnt-orange in color.
Most of the time, stores will display persimmon that is far from ripe and you will need to finish the ripening process at room temperature.
Avoid product that is so soft the skin has split or has black scars or bruises.
Ripen persimmon at room temperature and then refrigerate until ready for use.
Persimmon ripens well after picking by allowing it to sit at room temperature until it reaches your preferred level of softness - the softer, the sweeter.
Don't stack with other items in a fruit bowl as it will bruise easily and don't allow it to ripen so far that the skin splits.
Persimmons are very low in Cholesterol and Sodium. They're also a good source of Iron, and a very good source of Vitamin C.
There are persimmon varieties that are native to North America and the Orient. All varieties of persimmons are orange in color (except for a small, purple Mexican variety) and all shaped roughly like an acorn.
The persimmons tree is a large member of the ebony family and produces one of the hardest woods known which is ideal for golf clubs.
Available year-round. California supplies product from May through October, peaking in July. Washington peaches are available July through September. (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013