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nafex - [NAFEX] Steve's first persimmon

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  • From: Alan Haigh <alandhaigh@gmail.com>
  • To: nafex@lists.ibiblio.org
  • Subject: [NAFEX] Steve's first persimmon
  • Date: Mon, 26 Jan 2009 17:51:01 -0500

Steve, the persimmon you had is a Fuyu which is a non-astringent kaki persimmon.  To many, these are best eaten when still firm with just a little give under pressure.  The Isreali growers call it something else which I forget, but it is just a marketing strategy.  It is the astringent varieties that need to be eaten mushy soft.
 
I often buy them from Asian grocery  stores around here for more like 50 cents a piece.  Being near NYC can have its advantages.  In Nov. into Dec. they often have Fuyus from Ca. that can be quite a bit bigger and just a little less sweet which isn't a disadvantage really.
 
I like the native persimmons I have tried but I was brought up eating Kakis and I've always loved them and sought them out.  Pure sugar with texture can be nice.



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