Persimmon (Fuyu)

Also known as the “Apple of the Orient”, persimmon is technically not a fruit, but a large, round succulent berry with a thin and smooth peel. They are smooth, brightly coloured, plump and glossy. The pulp inside is soft and creamy and has a sweet honey-like flavor.

Box Size – 4.5 kg approx (18-25 pcs)

This amazing fruit is just as highly nutritious, as it is delicious. It is thus not a surprise that the Greeks called this 'the fruit of the Gods'.

Exterior: Bright orange glossy skin distinguished by their flat bottoms and squat shape.

Interior: Bright orange flesh which can be eaten at any stage of ripeness, whether firm or soft.

Experience: Firm, crispy and delicately sweet when not fully ripe and darker, jelly-like and amazingly sweet when fully ripe.

fun facts

There are about 2000 varieties of persimmon.
Fresh and dried persimmon leaves can be used to make tea.
Persimmons originated in China.
Persimmons belong to the berry family.
Tannins extracted from the unripe persimmon are used for the brewing of sake in Japan.
Leaves of persimmon can be used for the preparation of tea, while roasted, ground seed can be used as a substitute for coffee.

storage

You can buy the fuyu soft and ripe and eat right away or buy them hard for later use.
The fuyus will ripen on their own at room temperature over a period of several days.
They are generally speaking not a fast ripening fruit like strawberries or bananas. Hence an unripe bunch can last weeks.
However, once ripe they do not keep well and thus should be eaten quickly.
Refrigeration is not necessary and may actually ruin the fruit.

nutritional value

They are a high-fiber food; each serving provides a whopping 6 grams, knocking out almost a quarter of your daily fiber needs.
Persimmons are high in vitamin A, a nutrient that’s essential to maintaining eye health. In fact, just one raw persimmon fruit provides 55 percent of the daily requirement for vitamin A.
Persimmons are also a good source of thiamin (B1), riboflavin (B2), folate, magnesium, and phosphorus
Persimmons are an excellent source of powerful antioxidants like carotenoids and flavonoids. Diets rich in these compounds have been linked to a reduced risk of certain diseases, including heart disease and diabetes.

Persimmons ripen by mid-October and last till mid-November