This grapefruit-sized fruit actually grows on a climbing cactus. Its spongy pulp is white or sometimes pinkish red, sweet and juicy with numerous tiny edible black seeds scattered throughout
Actually a tuber, the sunchoke looks like a small, bumpy potato or ginger root. The knobby, thin-skinned exterior is usually tannish-gold to cream colored but some varieties are reddish or purplish.
Inventory, 28 ct : 0
This item was last sold on : 12/17/14
Hachiya persimmons are available in the winter months.
The Hachiya persimmon AKA Beekeeper, botanical name Diospyros kaki, is the fruit of a deciduous and evergreen tree of the Ebenaceae (Ebony) genus. The Hachiya is one of over 200 known species of persimmons, though it has been documented that there are over 1000 actual varieties. Persimmon trees evolve new varieties out of natural occurring mutations. Thus, there are new sub species that may or may not have been recorded over time. The Hachiya persimmon is a pollination constant type persimmon, which means that it does not require pollination to be non-astringent.
Hachiya persimmons are rounded, slightly elongated and acorn-shaped, coming to a blunted point at their non-stem end. When fully ripe the fruits are a beautiful deep orange. Another indicator of ripeness is that the fruit should feel like a water balloon when resting in your hand. The skins are thin, similar to a tomato. The flesh is even deeper orange in color and more striking then the skin. It is jellied in texture, yet in a refined way. The flavor is candy sweet and possesses nuances of baking spices, raisins and brown sugar.
Ripe Hachiya persimmons can be eaten out of hand, the flesh cut in half and spooned out of its thin skin. It also happens to be a versatile winter fruit for many applications both sweet and savory. It can be made into purees, sherbets, ice creams, jams, compotes, puddings, breads, cakes, pies and tarts. Complimentary pairings include pomegranates, pears, apples, cinnamon, nutmeg, allspice, vanilla, cream, maple syrup, honey, prunes, dates, citrus zest, almonds, pistachios, light vinaigrettes, pork chops, shrimp, basil, chiles such as thai and red serranos, aged hard cheeses such as manchego and parmesan cheese.
Persimmons are native to China where they have been cultivated for centuries, marking the beginning of more than two thousand different cultivars. Persimmons eventually spread to Korea and Japan, landing in California in the mid 1800’s. By 1930, California was host to over 200,000 trees. Hachiya persimmons are one of the most widely cultivated persimmon varieties in California. Hachiya persimmons grow most successfully in areas that have moderate winters and relatively mild summers.
Restaurants currently purchasing this product as an ingredient for their menu.
|Urban Kitchen||San Diego CA||619-239-2222|
|Aura Catering San Diego||San Diego CA||619-990-8340|
|TREO||Rancho Santa Fe CA||760-672-2587|
|Paradise Point Resort Main Kitchen||San Diego CA||858-490-6363|
|Giuseppe Restaurants & Fine Catering||San Diego CA||619-838-8268|
|ARHE Cuisine Corporation||San Diego CA||619-564-8970|
|Leroy's Kitchen & Lounge||Coronado CA||619-522-6890|
|Sea & Smoke||Del Mar CA||858-925-8212|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Bikram's Students||San Diego CA||619-220-6811|
Recipes that include Hachiya Persimmons. One is easiest, three is harder.
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