Persimmon

The genus name "Diospyros", which comes from the Greek and translates as "divine fire", characterises the intense, yellow-orange to deep red colour of the persimmon most aptly. In its texture, the persimmon resembles a tomato. Under the thin skin is a jelly-like flesh with 8 to more seeds. The persimmon only develops its sweet, pear- and apricot-like aroma when it is overripe; then the flesh has lost its high content of tannin and thus its astringent effect. A particularly tasty variety among the persimmon fruits is represented by the new varieties  Sharon and Persimon (which in turn can be eaten with the skin and also somewhat firmer with a "bite"); in terms of taste, this seedless variety is reminiscent of quince, pear and apricot.

Origin

The persimmon is native to Japan, where it is one of the most popular fruits of all, and also to South Korea and China. With increasing popularity, it is now also cultivated in Israel, Italy, France, Australia, New Zealand, Brazil, Peru, Chile and other subtropical countries. Imports of persimmons reach us from October to December from Italy (persimmon) and Spain (sharon and persimmon), from mid-November to the end of February from Israel ("sharon") and from March to July mainly from Brazil.

Tips

Newly firm persimmons can be stored in the refrigerator for 2 to 3 weeks; it's a different story for ripe fruit, which should be consumed quickly or they will become mushy as they ripen.

Preparation

The persimmon is an example of how the appearance of a fruit does not always determine its taste. The persimmon fruit only reaches its taste zenith in the overripe stage, which probably contributed to the initial rejection of this fruit. Persimmons are eaten raw and without the skin. In the case of sharon and persimmon, the peel can also be eaten. The flavour is positively enhanced by adding a little lemon juice. There are numerous possible uses for fruit salads, compotes, jams, mush, curd dishes, etc. 

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