Produce Briefs...
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.
Iceberg Lettuce
It is the only lettuce type that does not occur in red form as well as green. Iceberg is the given name to dozens of cultivars of lettuce, all of which are adapted to specific planting regions and time periods.
Grower
Tamopan persimmons are available in the fall.
The Tamopan persimmon, botanical name D. kaki, is the fruit of a deciduous and evergreen tree of the Ebenaceae (Ebony) genus. It is one of thousands of persimmon varieties, though only a limited number of varieties have been accounted for because of multiple factors. One is that there has been a microcosm of scientific studies dedicated to persimmons. The other principle factor is that persimmons spontaneously mutate all the time, hence new varieties evolve due to a giant amorphous gene pool created with no DNA history available to detect and cross-reference from. Two determining characteristics remain constant regarding the Tamopan: it is a pollination-constant variety, meaning it doesn't require pollination to set fruit and that it is an astringent type, thus can only be consumed (with pleasure) when ripe.
The Tamopan persimmon is a large rare acorn-shaped fruit, its horizontal constriction around the middle contribute to its unusual acorn appearance. Its thick skin is waxy and a pumpkin color tinged with bronze. Once ripe, its flesh is less than overtly juicy, yet succulent and its flavor is reminiscent of mango, pear and date.
Tamopan 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 Tamopan 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. Tamopan persimmons pair well with nuts such as almonds, hazelnuts, pepitas and pistachios, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. They also pair well with basil, arugula, apples, pears, dried fruit such as cherries and figs, candied apricots, grilled shellfish and pork.
As scientific research is historically limited regarding all persimmons, the ancestor of Tamopan persimmons, if it still exists in the wild, remains a mystery. The species, kaki, is thought to be native to China, as rootstocks native to China have produced large trees of an indefinite length of life. The Tamopan has roots in China and via China found its geographical influence reaching America in 1905, as agricultural explorer Frank Meyer brought several pecimens with him from the province of Chihli.
Recipe Ideas
Recipes that include Tamopan Persimmons. One
is easiest, three is harder.
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Seasons/Availability
Tamopan persimmons are available in the fall.
Current Facts
The Tamopan persimmon, botanical name D. kaki, is the fruit of a deciduous and evergreen tree of the Ebenaceae (Ebony) genus. It is one of thousands of persimmon varieties, though only a limited number of varieties have been accounted for because of multiple factors. One is that there has been a microcosm of scientific studies dedicated to persimmons. The other principle factor is that persimmons spontaneously mutate all the time, hence new varieties evolve due to a giant amorphous gene pool created with no DNA history available to detect and cross-reference from. Two determining characteristics remain constant regarding the Tamopan: it is a pollination-constant variety, meaning it doesn't require pollination to set fruit and that it is an astringent type, thus can only be consumed (with pleasure) when ripe.
Description/Taste
The Tamopan persimmon is a large rare acorn-shaped fruit, its horizontal constriction around the middle contribute to its unusual acorn appearance. Its thick skin is waxy and a pumpkin color tinged with bronze. Once ripe, its flesh is less than overtly juicy, yet succulent and its flavor is reminiscent of mango, pear and date.
Applications
Tamopan 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 Tamopan 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. Tamopan persimmons pair well with nuts such as almonds, hazelnuts, pepitas and pistachios, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. They also pair well with basil, arugula, apples, pears, dried fruit such as cherries and figs, candied apricots, grilled shellfish and pork.
Geography/History
As scientific research is historically limited regarding all persimmons, the ancestor of Tamopan persimmons, if it still exists in the wild, remains a mystery. The species, kaki, is thought to be native to China, as rootstocks native to China have produced large trees of an indefinite length of life. The Tamopan has roots in China and via China found its geographical influence reaching America in 1905, as agricultural explorer Frank Meyer brought several pecimens with him from the province of Chihli.
Recipe Ideas
Recipes that include Tamopan Persimmons. One
is easiest, three is harder.| Seasonal Chef |
|
Preserving Persimmons |
| Life's Smorgasbord |
|
Persimmon Tart |
| e persimmons |
|
Curried Persimmon Soup |
