Garlic Grilled Chicken With Persimmon Salsa Persimmon Muffins with Lemon and Cardamom Slow Cooker Persimmon Apple Pork Tenerloin Kale and Fuyu Persimmon Salad with Buddhas Hand Vinaigrette Sweet Persimmon Bars with Brown Butter Orange Frosting Restaurants currently purchasing this product as an ingredient for their menu. In the United States, the Fuyu persimmon is grown predominately in California, specifically in the central San Joaquin Valley, as well as in San Diego, Riverside and Orange County. China produces upwards of three million tons annually of persimmons and is the leader in worldwide production. Since that time, many different types of Fuyu have been developed for disease resistance, hardiness and flavor, helping to make the Fuyu the most highly cultivated and commercially successful persimmon type today. Department of Agriculture imported seeds from a variety of different Asian persimmons, including the Fuyu, from Asia. Commander Perry brought the seeds back from an American naval fleet visit to Japan, unfortunately, none of the seeds planted upon the return made it to maturity. Asian type persimmons, such as the Fuyu, were first introduced to the United States in 1856 by Commander M.C. Persimmons have been cultivated for over a millennium in Asian countries, where they have long been an important fruit crop. Nationally in the United States, the Fuyu persimmon makes up nearly eighty percent of the persimmon market. In Japan, persimmons are considered to be the country’s national fruit where the Fuyu is also known as Fuyugaki. In Greek, the Fuyu persimmon’s botanical name, Diospyros means “divine fruit”.
When in season the persimmon is a prized fruit in many parts of the world. Do not to store persimmons near apples or other ethylene producing fruits as they are ethylene sensitive and will ripen and spoil quickly when exposed. Fuyu persimmons can be kept at room temperature, but if preferred, can be refrigerated.
Other compatible flavors are herbs, such as basil, arugula, and mint, along with citrus, balsamic vinegar and nut oils like hazelnut and walnut. Fuyu persimmons pair well with soft, fresh cheeses such as mozzarella and mascarpone, cranberries, pomegranates, pecans, pistachios, bacon, prosciutto, figs, mild lettuces and bitter greens. Complimentary flavors include ginger, vanilla, nutmeg, cream, brown sugar and maple. Cooked down and pureed, Fuyu can be used to make persimmon cakes, bread, puddings, ice cream, and pie filling. They can be sliced and used as a topping for pizza, pies, tarts, yogurt, and toast. Additionally they contain vitamin C and trace amounts of vitamin E, K and B-6.įuyu persimmons are highly versatile as they can be eaten fresh out of hand, added raw to cold dishes, or added to cooked applications like roasts, sauces, jams and jellies. Astringent persimmons, which require being fully ripened prior to eating, are too fragile for shipping, lowering the commercial value of the fruit within a globally distributed food culture.įuyu persimmons contain significant amounts of fiber and vitamin A. Their non-astringency allows for them to be eaten fresh out of hand at various times during maturation. Fuyu persimmons are the leading non-astringent persimmon on the market and are the most widely cultivated persimmon in the world. Persimmons are divided into two types, astringent and non-astringent. Fruits are ready for harvest when skins are deep orange, and unlike most other persimmon types, have no astringency and are ready to eat when still firm.įuyu persimmons are available from mid-fall through the winter months.įuyu persimmons, botanically known as part of Diospyros kaki, are an Asian variety of persimmon. Their texture varies from crisp and succulent when young, to a tender and gelatinous texture as they mature. When ripe, Fuyu persimmons possess layers of flavor, reminiscent of pear, dates and brown sugar with nuances of cinnamon.
PERSIMMON ORIGIN SKIN
Fuyu persimmons boast an orange pumpkin color on both its skin and flesh. Fuyu persimmons have a squat and rounded shape and are capped with an indented leaf. The Fuyu persimmon is a non-astringent variety that benefits from a trifecta of qualities it lacks a core, seeds, and tannins.
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