Tsuru Noko "Chocolate" Persimmons
Inventory, 1 Layer : 0
This item was last sold on : 11/28/09
Grower
Seasons/Availability
October
Current Facts
Tsuru Noko persimmons belong to the obscure class of pollination-variant, non-astringent persimmons. Small quantities of alcohol exude from the seeds which cause tannins in the flesh to clump together and lower the astringency. This turns the pulp brown giving it its nickname "chocolate".
Description/Taste
Beautiful and brightly colored, chocolate persimmons vary from small to medium in size. Succulent and sweet, their flesh is firm until fully ripe. The flesh has an infusion of brown tones, reminiscent to chocolate. Rich and spicy, the flavor is slightly astringent until the fruit ripens.
Applications
"Chocolate" persimmons can be eaten hard like Fuyu types but are at their best when ripened when they become buttery and juicy.
Geography/History
Locally grown in California and located right in the middle of the very best fruit-growing region in the nation, Penryn Orchard Specialties is renowned for its biodiversity and proudly promotes natural ecological forces to do the necessary work. In fact, Penryn Orchard Specialties' location is where fruit was first grown commercially in California. The snows of the Sierra provide the nourishing water and the well-drained decomposed granite soil produce this orchard's outstanding fruit. Grower, Jeff Reiger completed a USDA conservation grant to increase the orchard's water efficiency. Those ecological forces mentioned above that do the work include the perpetual appetite of Guinea hens that eagerly eat obnoxious apple-eating pests and other annoying pesky plant-loving bugs. Integrated pest management is used to control codling moths and willing sheep do the mowing and frequent fertilizing.
Featured Recipes
Recipes that include Tsuru Noko "Chocolate" Persimmons. One
is easiest, three is harder.
