Fruits

PERSIMMON

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PERSIMMON

ABOUT

The persimmon (sometimes also referred to as ‘kaki’) is a little flatter than the sharon fruit. The fruit is orange and the skin is a little glassy. The flesh is orange too and tastes sweet. The difference is that the persimmon is eaten when the fruit is soft, whilst the sharon fruit can also be eaten hard.

PREPARATION

The fruit tastes best when the fruit is soft and glassy. Cut the stalk and dark crown leaves off at the top and scoop out the flesh. A ripe fruit can be stored in the fridge for a few days. An unripe fruit will ripen best at room temperature in the fruit bowl.

ORIGIN

Brazil, New Zealand, Spain, South Africa

 

AVAILABLE

February, March, April, May, June, July, August