North American Fruit Explorers mailing list at ibiblio

[Steve <sdw12986@aol.com>]

Thanks Alan. I waited to reply until I ate that 2nd, firmer persimmon. I 
ate it this evening and I shared this one with my wife. It actually was 
mostly brown-orange inside so I think it's good that I didn't wait much 
longer. It also had a slightly square shape. I take that as a sign that 
maybe it wasn't fully mature and filled out when it was picked. Even 
with those problems, it was really quite tasty and worth eating.
My good news is that I didn't pay as much as I thought I did. I'll 
explain that in my next post.

Steve


Alan Haigh wrote:
> 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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