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The Gosho persimmon has a large globular shape, with a slightly flattened form. It has a thin reddish-orange skin that develops the deepest red color of any other persimmon variety. The crispy flesh of the ripe fruit offers a pleasant, spicy, sweet flavor and is tannin-free, with an even higher sugar content than the traditional Fuyu. Described as having a flavor compared to a blend of mango and papaya with an apricot overtone, its lingering notes of cane sugar and date make it the perfect accompaniment to fall dishes.
Gosho persimmons are available in late fall.
The Gosho persimmon is a variety of Diospyros kaki, or Japanese persimmon, and is essentially a giant Fuyu. Sometimes twice as large as regular Fuyus, the Gosho is a non-astringent persimmon that is meant to be eaten crisp like an apple. It should be stored away from other ethylene-producing fruits such as bananas, avocados, melons, pears, stone fruits and tomatoes to discourage unwanted ripening.
The Gosho, as with most persimmon varieties, is a good source of fiber and vitamins A, C and E.
Like other Fuyu persimmon varieties, the Gosho is considered to be quite versatile because of its many flavor companions and preparations options in raw, cooked, sweet or savory dishes. 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. Some possible complimentary flavors include: plum, peach, apricot, grape, date, fig, pomegranate, pear, cherry, orange, pumpkin, butternut squash, yam, almond, walnut, hazelnut, cinnamon, nutmeg, clove, anise, vanilla, bourbon, brandy, port, rum, raisin, brown sugar, honey and chocolate.
The name Gosho comes from the city Gose in the Nara prefecture. It is said that this variety of persimmon inspired the famous autumnal haiku by the poet Masaoka Shiki: I bite a persimmon the bell tolls Horyu-ji Temple
Oriental persimmons, such as the Gosho, are native to China, where they were cultivated for centuries before spreading to Korea and Japan many years later. Persimmon trees were introduced to California in the mid 1800's and have become most successful in regions with moderate winters and relatively mild summers. They do not do well in areas with hot weather and dry desert heat, because the bark may sunburn and the fruit will not plump. Though the Gosho tree produces extraordinarily large fruits, it is somewhat dwarf, and prone to premature shedding of fruit.
Recipes that include Gosho Persimmons. One is easiest, three is harder.
|Joy the Baker||Persimmon Pear Caprese Toast|
|Happy Yolks||Persimmon Scones|
|A Girl Defloured||Persimmon Grilled Cheese w/ Goat Cheddar & Prosciutto|
|Morsels and Musings||Persimmon & Bourbon Bread (w Pecans & Apricots)|