Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Dried persimmons are available year round. Fresh persimmons are in season mid-October through December.
Description/Taste
The persimmon has been described as tasting like a blend of mango and papaya with an apricot edge. Some say they taste like a cross between an apple and orange. Dried persimmons maintain their orange to yellow color when dried and come in two different varieties, astringent and non-astringent. The astringent variety before dried is heart shaped while the non-astringent variety is shaped more like a tomato. When pitted and dried persimmons have an asterisk shape in the middle and have an overall circular appearance.
Nutritional Value
Persimmons are a good source of vitamin A and vitamin C, phosphorus and potassium. Approximately 80 calories are in one persimmon.
Applications
Enjoy dried persimmons as a perfect portable snack or add into desserts.
Ethnic/Cultural Info
The persimmon and its tree have been inspiration for Japanese legend makers, Chinese dramatists and American folksingers. It is said that the persimmon probably has been responsible for more poetry than recipes. Some Native Americans took advantage of the natural astringency of persimmons, which is due to the presence of tannins in the fruit which allow it to be used for medicinal purposes. Wines, beer and brandies were made from the persimmons by early settlers.
Geography/History
Diospyros kaki are Asian persimmons and are produced by deciduous slow-growing trees that eventually reach a height of thirty to fifty feet and a spread of about thirty feet. Diospyros virginiana are hardier American persimmons and grow in similar dimensions, but the fruits are typically smaller than the Asian variety. An Asian delight, persimmons originated in northern China but were also widely popular in Japan. The large and juicy-looking Japanese fruit is the persimmon that is extensively cultivated in this country. However, a smaller walnut-sized variety of the persimmon is a North American native and is found growing in the Midwest. The Hachiya, Fuyu and the Tanenashi are the most common Japanese persimmons on the market. A non-astringent variety from Israel's Sharon Valley called the Sharon fruit is sporadically available. Other names for the persimmon are apple of the Orient, Chinese fig, keg-fig, date plum, bush kaki, monkey guava and the swamp ebony.
Recipe Ideas
Recipes that include Dried Persimmons Organic. One
is easiest, three is harder.
| Beck Grove | Homepage |
Seasons/Availability
Dried persimmons are available year round. Fresh persimmons are in season mid-October through December.
Description/Taste
The persimmon has been described as tasting like a blend of mango and papaya with an apricot edge. Some say they taste like a cross between an apple and orange. Dried persimmons maintain their orange to yellow color when dried and come in two different varieties, astringent and non-astringent. The astringent variety before dried is heart shaped while the non-astringent variety is shaped more like a tomato. When pitted and dried persimmons have an asterisk shape in the middle and have an overall circular appearance.
Nutritional Value
Persimmons are a good source of vitamin A and vitamin C, phosphorus and potassium. Approximately 80 calories are in one persimmon.
Applications
Enjoy dried persimmons as a perfect portable snack or add into desserts.
Ethnic/Cultural Info
The persimmon and its tree have been inspiration for Japanese legend makers, Chinese dramatists and American folksingers. It is said that the persimmon probably has been responsible for more poetry than recipes. Some Native Americans took advantage of the natural astringency of persimmons, which is due to the presence of tannins in the fruit which allow it to be used for medicinal purposes. Wines, beer and brandies were made from the persimmons by early settlers.
Geography/History
Diospyros kaki are Asian persimmons and are produced by deciduous slow-growing trees that eventually reach a height of thirty to fifty feet and a spread of about thirty feet. Diospyros virginiana are hardier American persimmons and grow in similar dimensions, but the fruits are typically smaller than the Asian variety. An Asian delight, persimmons originated in northern China but were also widely popular in Japan. The large and juicy-looking Japanese fruit is the persimmon that is extensively cultivated in this country. However, a smaller walnut-sized variety of the persimmon is a North American native and is found growing in the Midwest. The Hachiya, Fuyu and the Tanenashi are the most common Japanese persimmons on the market. A non-astringent variety from Israel's Sharon Valley called the Sharon fruit is sporadically available. Other names for the persimmon are apple of the Orient, Chinese fig, keg-fig, date plum, bush kaki, monkey guava and the swamp ebony.
Recipe Ideas
Recipes that include Dried Persimmons Organic. One
is easiest, three is harder.| Healthy Green Kitchen |
|
Olive Oil Granola with Dried Persimmon and Pistachios |
| Life Loves the Curious |
|
Persimmons In Cinnamon & Ginger Tea |
