Inventory, 15 lbs : 1.42
This item was last sold on : 09/19/14
Fuyu Persimmons are available from mid fall through winter.
Fuyu persimmons essentially are considered the only commercial and viable supermarket-ready persimmon. Though this has not always been the case, 20th century industry standards and expectations led to their benchmark value. They qualify as the leading non-astringent persimmon, allowing for them to be eaten fresh out of hand at various times during maturation vs. other persimmons, which will absolutely require being ripened prior to eating, meaning too fragile for shipping and lowering the commercial value of the fruit within a globally distributed food culture. The Fuyu persimmon is an improved variety that benefits from a trifecta of qualities. It lacks a core, seeds or tannins (it is one of few non-astringent persimmon varieties).
Though Fuyu persimmons command an edible advantage over other persimmon counterparts, they do share common characteristics with other persimmon varieties. They have a rounded ovate beefsteak tomato shape with an indented leaf on their stem end, pumpkin colored tones in both skin and flesh and when ripe, possess layers of flavors reminiscent of pear, dates and brown sugar with a cooling finish. Their texture varies from crisp and succulent when young and perfectly ripe to more tender as they mature.
Fuyu persimmons are often used as a substitute or in tandem with apples and pears, as their texture is crisp yet tender and flavor, sweet. Though there are other varieties better suited for preserving and jamming, Fuyus are considered the most versatile persimmon because of their many possible uses and companion ingredients. They can be eaten fresh out of hand, added to cold appetizers and salads, used as a topping in pizza, pies, tarts and even ice cream. Complimentary ingredients include cranberries, pomegranates, ginger, vanilla, nutmeg, cream, brown sugar, maple, soft and fresh cheeses such as burrata, mozzarella and mascarpone, pecans, pistachios, bacon, proscuitto, figs, mild lettuces and bitter greens, herbs such as basil, arugula and mint, citrus, balsamic vinegar and nut oils such as hazelnut and walnut.
In Africa, persimmon trees are known by the name "swamp ebony", referring to the fact that the lumber of the trees are used as an ebony substitute.
The Fuyu persimmon is native to Japan. It is a pollination constant variety meaning it does not change color during the ripening process nor does it require pollination to produce non-astringent fruit. It was traded and naturalized in southeast Asia and it was introduced to the United States from Japan in 1910. Reproducing fruit from the original cultivar allowed for the first ever non-astringent astringent persimmon, meaning that Fuyu's were originally astringent by nature.
Recipes that include Fuyu Persimmons. One is easiest, three is harder.
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