North American Fruit Explorers mailing list at ibiblio

[Steve <sdw12986@aol.com>]

yarrylo@hotmail.com wrote:
> ...............
> ....................
> The Israeli persimmon commonly available in supermarkets is the Sharon 
> fruit, a PCA cultivar "Triumph."  The fruit as sold is similar to Fuyu 
> (a PCNA cultivar) in color, shape, size, consistency and taste, but 
> only because it has been chemically or thermally treated to precipitate 
> the soluble tannins and remove the astrigency. Astringent 
> persimmons  may be cold stored for longer periods of time than 
> non-astringent allowing the Sharon fruit to serve as a Fuyu substitute 
> during the off-season when it sells at a premium price. 
>  
> Alan Stein
> Pittsburgh, PA

That was very informative. Thanks.

It has me wondering about the process you know they use to get rid of 
the astringency when the fruit is still firm. Wouldn't it be great if 
this was something that could be done at home? Wouldn't it be great if 
it worked on American persimmons?
I think it would be a real advantage to the home growers with a bumper 
crop of American persimmons. Give some of then the treatment so they 
could be eaten early and perhaps firm, for a change. It would kind of 
spread out the fresh eating season.
I can't grow persimmons but if I could, I think I would be digging for 
the information on how they do that.

Steve