Unkindly named but understandably, Ugli™ fruit, pronounced OO-gli, is wrapped in a rough, puffy, slightly loose-fitting greenish-yellow to orange baggy fragrant skin.
Violina Di Rugosa Butternut Squash
Violina di Rugosa squash is an heirloom butternut named after its violin shape and rough or scalloped skin.
Tsuru Noko "Chocolate" Persimmons
Inventory, lb : 0
This item was last sold on : 11/29/17
|Penryn Orchard Specialties||Homepage|
Perfectly ripe Tsuru Noko persimmons are petite, semi-tender, elongated, conical-shaped with a warm orange colored thin skin. The fruit's flesh is the color of brown sugar and cocoa and studded with thin flat seeds. Their flavor reflective of their flesh's color, filled with warm notes of chocolate, sweet baking spices and honey. Less than ripe fruits will pale in color, texture and flavor leaving a lackluster impression with the only memorable hints reminiscent of chalk.
Tsuru Noko persimmons are available in the fall.
The Tsurunoko persimmon is the fruit of a deciduous and evergreen tree of the Ebenaceae (Ebony) genus. Tsurunoko persimmons are defined by two important characteristics. They are classified as an pollination variant, meaning that they develop brown flesh when seeded. They are also a non-astringent variety of persimmons along with Maru and Hayakume. Small quantities of alcohol exude from the seeds which cause tannins in the flesh to clump together and lower the astringency. This turns the pulp brown giving it its nickname "chocolate". Non-astringent varieties of persimmons can be eaten prior to full-ripeness.
Tsurunoko "Chocolate" persimmons can be eaten firm like Fuyu persimmons but they are truly at their best when ripe when they become tender and juicy. Of course, tender-firm 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. Once they have fully ripened they can be a principle ingredient in jams, conserves, compotes and mostardas. Complimentary ingredients include cranberries, pomegranates, sour cherries, pear, tart apples, ginger, vanilla, nutmeg, cream, brown sugar, maple, soft and fresh cheeses such as burrata, mozzarella and mascarpone, pecans, pistachios, bacon, proscuitto, figs, mild lettuces and bitter greens, herbs such as basil, arugula and mint, citrus, balsamic vinegar and nut oils such as hazelnut and walnut.
The Tsurunoko persimmon is native to Japan. It is a descendent of the famous 600 year old Saijo (meaning very best) persimmon tree, which has been documented to be a grafted tree, meaning even centuries ago, the practice of grafting was a preferred method of successful propagation. There are three common persimmon varieties used as rootstock for grafting: lotus, virginiana and kaki. These are each independent persimmon species that provide a solid foundation for the hundreds of heirloom and newer varieties to grow from. Without using the grafting method, persimmon trees often do not grow true to variety or flourish at all. Farmers grow based on what they know: as scientific research is limited to void regarding persimmons, only historical and consistent propagating methods that have been recorded can create a constant for understanding how best to grow persimmons.
Restaurants currently purchasing this product as an ingredient for their menu.
|Herb & Wood||San Diego CA||619-955-8495|
|US Grant Hotel Main||San Diego CA||619-232-3121|
Recipes that include Tsuru Noko "Chocolate" Persimmons. One is easiest, three is harder.
|KCRW||Grilled Persimmon Salad|
|My Eclectic Kitchen||Persimmon Pudding|
|Oh the Goodies||Persimmon (kaki) cake with white chocolate truffle frosting|
|My Eclectic Kitchen||Persimmon Cookies and Muffins!|
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