Produce Briefs...
Brussels Sprouts
Brussels sprouts are members if the Brassica family and therefor kin to broccoli and cabbage. They do, indeed, resemble miniature cabbage. They are hardy and slow growing winter vegetable.
Green Swiss Chard
Swiss chard leaves grow on a pale whitish-green stalk. Shiny and dark green, the crinkly green leaves offer a taste that lies somewhere between asparagus and celery with possibly a hint of beet.
Seasons/Availability
Having a peak season October to late December, Fuyu Persimmons are also available from Chile in the spring.
Current Facts
The flatter and crisper Fuyu variety; the slightly oval Hachiya; and the Tanenashi are the most frequently seen persimmons in our markets today. A rare astringent variety of the persimmon is from Israel's Sharon Valley and is named the Sharon persimmon. This improved variety has no core, is seedless and contains no tannin due to a process of removingits astringency by exposing the fruit to carbon dioxide. Reproducing fruit from the cultivar that had been manipulated allowed for the first ever non-astringent astringent cultivar.
Description/Taste
Fuyu persimmons have a thin, reddish-orange skin and soft flesh. Ripe fruit offers a pleasant, spicy-sweet flavor and is tannin-free. Described as having a flavor compared to a blend of mango and papaya,with apricot notes.
Nutritional Value
Persimmons offer an excellent source of fiber and contain lots of vitamin A, plus are a good source of vitamin C. Practically fat-free, persimmons are sodium-free. One 6 ounce fruit has about 118 calories.
Applications
Fuyu persimmons are eaten hard, like an apple but may be cooked as well. Diced persimmon and combine with green and red onion, chile, cilantro and lime for salsa. Ripe persimmons can be added to champagne vinegar to create a smooth vinegrette; use to dress frisse or mixed greens. Add diced persimmon to bundt cake batter or fold into bourbon-spiked cake bread batter. Persimmons can be stuffed with a savory or sweet filling then roasted in the oven. Chop persimmons and cook with sugar cream and spices, puree, then add gelatin and cool into panna cotta. Take firm, slightly green persimmons, slice and brush with olive oil and grill. Persimmons will keep at room temperature for up to two weeks.
Ethnic/Cultural Info
This fruit is most popular in the Orient. The French call this fruit "kaki", its Japanese name and make a dessert by scooping out the persimmon and filling it with kirsch. The Chinese like to dry the fruit and make a candy and sometimes let it freeze on the tree. Some Native Americans took advantage of the natural astringency of the fruit which is a result of the presence of tannins and used the persimmon for medicinal purposes.
Geography/History
Originating in northern China, and primarily grown in Japan, persimmons have traveled around the world from their origins in Asia. Early explorers referred to the Native American persimmon as having a very astringent flavor. The persimmon is known by several names which include date plum, apple of the Orient, monkey guava, bush kaki, Chinese fig, keg-fig and swamp ebony. The name swamp ebony refers to the fact that the lumber of the tree are used as an ebony substitute.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Fuyu Persimmons. One
is easiest, three is harder.
Having a peak season October to late December, Fuyu Persimmons are also available from Chile in the spring.
Current Facts
The flatter and crisper Fuyu variety; the slightly oval Hachiya; and the Tanenashi are the most frequently seen persimmons in our markets today. A rare astringent variety of the persimmon is from Israel's Sharon Valley and is named the Sharon persimmon. This improved variety has no core, is seedless and contains no tannin due to a process of removingits astringency by exposing the fruit to carbon dioxide. Reproducing fruit from the cultivar that had been manipulated allowed for the first ever non-astringent astringent cultivar.
Description/Taste
Fuyu persimmons have a thin, reddish-orange skin and soft flesh. Ripe fruit offers a pleasant, spicy-sweet flavor and is tannin-free. Described as having a flavor compared to a blend of mango and papaya,with apricot notes.
Nutritional Value
Persimmons offer an excellent source of fiber and contain lots of vitamin A, plus are a good source of vitamin C. Practically fat-free, persimmons are sodium-free. One 6 ounce fruit has about 118 calories.
Applications
Fuyu persimmons are eaten hard, like an apple but may be cooked as well. Diced persimmon and combine with green and red onion, chile, cilantro and lime for salsa. Ripe persimmons can be added to champagne vinegar to create a smooth vinegrette; use to dress frisse or mixed greens. Add diced persimmon to bundt cake batter or fold into bourbon-spiked cake bread batter. Persimmons can be stuffed with a savory or sweet filling then roasted in the oven. Chop persimmons and cook with sugar cream and spices, puree, then add gelatin and cool into panna cotta. Take firm, slightly green persimmons, slice and brush with olive oil and grill. Persimmons will keep at room temperature for up to two weeks.
Ethnic/Cultural Info
This fruit is most popular in the Orient. The French call this fruit "kaki", its Japanese name and make a dessert by scooping out the persimmon and filling it with kirsch. The Chinese like to dry the fruit and make a candy and sometimes let it freeze on the tree. Some Native Americans took advantage of the natural astringency of the fruit which is a result of the presence of tannins and used the persimmon for medicinal purposes.
Geography/History
Originating in northern China, and primarily grown in Japan, persimmons have traveled around the world from their origins in Asia. Early explorers referred to the Native American persimmon as having a very astringent flavor. The persimmon is known by several names which include date plum, apple of the Orient, monkey guava, bush kaki, Chinese fig, keg-fig and swamp ebony. The name swamp ebony refers to the fact that the lumber of the tree are used as an ebony substitute.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Crab Catcher La Jolla | San Diego CA | 858-454-9587 |
Recipe Ideas
Recipes that include Fuyu Persimmons. One
is easiest, three is harder.
