I recently got special (very special) Fuyu persimmon from Gifu, Japan, where Fuyu was originally produced in 1857. This particular one is known to be the best persimmon (in the world?) and what emperor of Japan eats. The original fruit tree still exists and is preserved as Japan's national monument. Persimmon was first introduced to US by Commodore brought back from Japan and planted in Washington D.C. in 1870. Although it’s not that tasty as one from Gifu, Japan, Fuyu also grows in California and you can get it in the market between September to December. Two kinds of persimmon, while there are more than 1,000 kinds exist, are most commonly in the market. Fuyu (non-astringent 'ama-gaki', tomato shape) and Hachiya (astringent ' shibu-gaki', acorn shape). I eat Fuyu. It’s sweeter, softer and juicier. Some prefer to eat them while they are still hard, but I like it when it's ripe when you can feel just getting soft, when the sweetness is in it's peak. But don't wait till it gets too soft and mushy as taste starts to decline. Store them in the cold room and do not store in the refrigerator as taste declines. Although it contains high carbs of natural sugar, it is very nutritious and has a lots of health benefits. It contains very high vitamin A, beta carotene, high vitamin C, vitamin B, minerals, potassium and fiber, which is good for cold, lowering blood pressure, etc. It is high in cryptoxanthin beta (beta carotene) and lycopene and they are antioxidant, which is known for anticancer and anti-aging properties. Nutrition Fact
Compare to Fuyu from Japan (bigger! 270 g!) to the one from California.
I got them (smaller one) from : Trader Joe's
Sorry, no recipe for this. Best way to eat is peel skin, cut it and eat. For soft ones, cut it in half and scoop with spoon and eat.
Compare to Fuyu from Japan (bigger! 270 g!) to the one from California.