Orange Honeydew Melon
Oval-to-round and a delicious cross between a cantaloupe and a honeydew, the very fleshy juicy orangish-yellow pulp of the orange honeydew melon is encased in a hard very yellow matching rind.
Spring onions are most often utilized raw. The whole onion can be flash blanched and grilled, which brings out more the robust and sweet elements of the onions, and makes them a bolder pair for fish and meats
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This item was last sold on : 12/02/12
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The Maru persimmons are available from Penryn Orchards for a short time during the winter months.
The Maru persimmon is actually the suffix given to a group of several persimmons, meaning it is a type of persimmon versus variety. All Maru type persimmons are classified as Diospyros kaki and they are members of the family Ebenaceae. Even though the name Maru covers several persimmons, they remain relatively obscure in the commercial marketplace and can only claim the global status of being a minor fruit. Astringency plays a large role in the developing stages of most persimmons, but not the Maru persimmon. Maru persimmons belong to an obscure family known as pollination variant, meaning due to the tannins that develop in the fruit, the fruit's flesh turns brown as it matures.
Maru persimmons are a petite, semi-squat and rounded persimmon with flushed candied orange thin skin and trademark pale leafy green tops. A perfectly ripe Maru persimmon is semi-tender to the touch. Its flesh will be texturally soft and juicy, the color of burnt sugar and cinnamon, and laden with up to eight large flat seeds patterned in the shape of a star when cut in half. Regardless of seeds, the flavor of Maru persimmons is memorably warm and sweet, filled with nuances of vanilla, pear, honey and dates.
Maru persimmons can be used in both sweet and savory applications. When firm-ripe, they are preferred fresh as a salad ingredient and dessert garnish. Ripe Maru persimmons can be added to salsas, used to create sauces, pureés, jams and used as an additional ingredient for marinades. They can also be baked, used as an principal ingredient in breads, cookies, cakes and ice creams. Maru persimmons pair well with squashes, pumpkins, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. They also pair well with basil, arugula, pepitas, almonds, figs, pears, candied apricots, grilled shellfish and pork.
The name persimmon is actually an adopted name for the fruit. It was originally used by Algonquian Indians of North America, perhaps referring to the American persimmon, Diospyros virginiana,which still grows wild today. Although the name 'persimmon' is American in origin, major cultivars first brought to the United States were brought from Japan in the 1800s. The transcontinental railroad is credited with the distribution of kaki persimmons
Maru persimmons are native to Japan. They have been naturalized throughout Southeast Asia, the Mediterranean, the Americas as well as New Zealand. They prefer a subtropical to mild, temperate climate. As they are pollination variant, they require pollination to produce quality fruit. The Maru persimmon season is brief, yet it requires effort to maintain quality crops. After the dormant winter season, set fruit should be thinned in spring to maximize fruit size and yields. Another key to successful seasons is to plant companion crops, such as clover and wildflowers, near the persimmon trees, giving bees a near year-round source of food.
Recipes that include Maru Persimmons. One is easiest, three is harder.
|Seasonal Chef||Preserving Persimmons|
|Life's Smorgasbord||Persimmon Tart|
|Bon Vivant||Spiced Persimmon Panna Cotta with Glazed Pecans|
|e persimmons||Curried Persimmon Soup|
|Food 52||Persimmon Chiffon Pie|