Spanish Persimmons | Chinese language Recipes at TheHongKongCookery.com

Here is the place you are in all probability saying “However wait a minute, I’ve had persimmon earlier than…”  Properly, sure, you in all probability have.  And so have I.  However what I did not know earlier than being impressed by this Spanish persimmon and subsequently doing a variety of analysis into the persimmon is that the world of persimmons, although undoubtedly scrumptious and fruitily attractive in addition, is huge (400+ sorts of persimmons on the market!) and really fairly complicated.  That is my third draft of this put up as I’ve slowly untangled the story of the persimmon!

Hachiya persimmon, astringent sort, watercolor by Amanda A. Newton, 1887

Another kinds of astringent persimmons are Eureka, Honan Purple, Saijo, Tamopan, Tanenashi, Triumph, Chocolate (seedless), Gailey (seedless), Hyakume (seedless), Maru (seedless) and Nishimura Wase (seedless).

Another examples of non-astringent persimmons are Gosho, Imoto, Izu, Jiro, Maekawajiro, Okugosho, Suruga, Chocolate, Gailey, Hyakume, Maru and Nishimura Wase.

Persimmon tree in Wanju county, South Korea, photograph by Shamus7792003

So what is the third sort?  The third sort is a, you guessed it, man-assisted sort of persimmon the place astringent persimmons are handled by exposing them to air enriched with C02 whereupon they develop into like non-astringent persimmons in that they are often eaten when agency.  I believe that the large plus right here is that astringent persimmons usually are usually a lot sweeter than non astringent.  Add that blast of additional sweetness to a agency tender flesh and you have got a winner persimmon with the perfect points of each unique varieties.

Complicated, amirite?  Very…thus all my rewrites ;(  

Rojo Brillante persimmon, sliced

However to chop by means of all that, the purpose of this put up is to rave about these Spanish persimmons that we found, these oh so beautiful ‘Rojo Brillante’.  These are the third sort, the astringent sort of persimmons which were handled with C02 in order that they are often eaten at full sweetness however with a agency tender flesh.  The pores and skin could be eaten a lot because the apple pores and skin is eaten (or peeled in the event you like) however is extra tender compared.  There are not any seeds.  The Rojo Brillante is agency sufficient that it may be sliced and diced and added to salads and such.  For greatest taste permit them to melt only a bit and, like with apples, watch out of bruising them.  The flesh of the Spanish persimmon is tender, distinctive, delicately candy and alluring with taste notes of mango, pear, peach and apricot.  I fell deeply in love on the first fruity chew.  A queen amongst persimmons, in the event you ask me.

Apart from the ‘Rojo Brillante’  there’s one other sort 3 persimmon, the ‘Sharon’ from Israel.  Apparently it’s even sweeter than the ‘Rojo Brillante’.  Hope to attempt it at some point.

Right here is a photograph of the conventional astringent sort of persimmon with no remedy, which is pictured above.  For us, this was the one sort of persimmon that we had beforehand skilled earlier than.  Any such persimmon have to be allowed to develop into fully comfortable earlier than consuming in any other case it will possibly style fairly disagreeable.  Be aware the distinction within the flesh of the fruit, the just about jelly like nature of it.  As soon as comfortable the jelly like inside of those astringent persimmons could be very candy and a decadent sticky pleasure to eat in addition to essentially the most vibrant beautiful orange colour.  Undecided what the identify of this explicit persimmon is.  There was no data on the background, sadly typical for HK markets.