Produce Briefs...
Fingerling Russian Banana Potatoes
Although very petit in size, fingerlings are fully mature when harvested, thus they should not to be confused with new potatoes, potatoes that are harvested when immature.
White Corn
White corn is a sweet corn variety. Its ears are wrapped in tightly layered pale lime green to white husks. One ear of corn can contain up to 400 kernels growing in rows lengthwise.
Seasons/Availability
Domestic Persimmons are available late September through December peaking in October and November. Hachiya Persimmons are available during the peak season. Persimmons from Chile arrive the last two weeks of March and continue into May.
Current Facts
At one time ninety percent of the persimmons sold in the United States were the Hachiya variety. The Fuyu persimmon now represents almost eighty percent of the persimmon market. Several other obscure persimmon varieties are grown in California and other parts of the world.
Description/Taste
Resembling a heart-shaped tomato with a point, this beautiful fruit is about the size of a peach. Sporting a pale green papery calyx, its shiny skin is bright orange. Unlike the Fuyu persimmon, which can be eaten in its hard, unripe stage, the Hachiya variety must be fully ripe, almost to a "mush" stage to be enjoyed. As the fruit ripens, the skin becomes dull in color and has the texture compared to that of a water balloon. When the astringent tannin evaporates, blamed for its harshness in flavor when unripe, the fruit becomes sweet.
Nutritional Value
Persimmons are an excellent source of vitamin A, contain a good amount of vitamin C and potassium plus provide a moderate amount of minerals and excellent dietary fiber.
Applications
Ripe persimmons can be eaten out of hand and are absolutely delicious made into purees, sherbets, ice creams, jams, stewed fruits, puddings, breads, cakes and other baked goods. One large fruit yields about three-fourths to one cup pureed fruit.
Geography/History
Native to China, the largest producer of persimmons is China. Brazil, Japan and Korea also contribute persimmons to the market followed by Italy, Israel and the United States. In the United States, California supplies all of the domestic crop with Fresno and Tulare counties the largest growing regions. Chile has steadily increased persimmon plantings over the years and about seventy five percent of its exported persimmons come to the United States. A rare and nonastringent variety of persimmon is from Israel's Sharon Valley and named the Sharon persimmon. This improved variety has no core, is seedless and contains no tannin. Known by several other names, the persimmon is called Chinese fig, bush kaki, monkey guava, keg-fig, date plum, apple of the Orient and swamp ebony. Due to its being a member of the ebony family, the persimmon has been given this last nickname whose useful wood makes great domestic products from golf clubs to shoe frames.
Recipe Ideas
Recipes that include Hachiya Persimmons. One
is easiest, three is harder.
Domestic Persimmons are available late September through December peaking in October and November. Hachiya Persimmons are available during the peak season. Persimmons from Chile arrive the last two weeks of March and continue into May.
Current Facts
At one time ninety percent of the persimmons sold in the United States were the Hachiya variety. The Fuyu persimmon now represents almost eighty percent of the persimmon market. Several other obscure persimmon varieties are grown in California and other parts of the world.
Description/Taste
Resembling a heart-shaped tomato with a point, this beautiful fruit is about the size of a peach. Sporting a pale green papery calyx, its shiny skin is bright orange. Unlike the Fuyu persimmon, which can be eaten in its hard, unripe stage, the Hachiya variety must be fully ripe, almost to a "mush" stage to be enjoyed. As the fruit ripens, the skin becomes dull in color and has the texture compared to that of a water balloon. When the astringent tannin evaporates, blamed for its harshness in flavor when unripe, the fruit becomes sweet.
Nutritional Value
Persimmons are an excellent source of vitamin A, contain a good amount of vitamin C and potassium plus provide a moderate amount of minerals and excellent dietary fiber.
Applications
Ripe persimmons can be eaten out of hand and are absolutely delicious made into purees, sherbets, ice creams, jams, stewed fruits, puddings, breads, cakes and other baked goods. One large fruit yields about three-fourths to one cup pureed fruit.
Geography/History
Native to China, the largest producer of persimmons is China. Brazil, Japan and Korea also contribute persimmons to the market followed by Italy, Israel and the United States. In the United States, California supplies all of the domestic crop with Fresno and Tulare counties the largest growing regions. Chile has steadily increased persimmon plantings over the years and about seventy five percent of its exported persimmons come to the United States. A rare and nonastringent variety of persimmon is from Israel's Sharon Valley and named the Sharon persimmon. This improved variety has no core, is seedless and contains no tannin. Known by several other names, the persimmon is called Chinese fig, bush kaki, monkey guava, keg-fig, date plum, apple of the Orient and swamp ebony. Due to its being a member of the ebony family, the persimmon has been given this last nickname whose useful wood makes great domestic products from golf clubs to shoe frames.
Recipe Ideas
Recipes that include Hachiya Persimmons. One
is easiest, three is harder.
