Persimmons

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sale

Persimmons

1.60 3.50

Flash Sale on Saijo Persimmons

FROM Daniel And Anna Orchard (near New Iberia)

Delivery to your door. 

$1.60 per pound
INVOICE TO BE PAID WITHIN 7 days of receipt

100 pounds in stock ready for delivery!

Add To Cart

RECIPES:

Persimmon Salsa

Baked Ginger Chicken Wings with a Persimmon Pineapple Salsa and Pork Floss

Roasted Persimmon & Coconut Quinoa Porridge

Description/Taste
The Saijo persimmon is a small variety, about the size of a golf ball, and contains little to no seeds. It is slightly elongated with an overall acorn shape with thin skin the shade of a deep gold. Inside, these soft fleshed fruits are indeed as sweet as honey with brown sugar notes and a rich tropical finish of papaya, mango and date. Since the Saijo is an astringent persimmon, be sure to select fruits that are fully ripe and soft to the touch, indicating that they have matured to their full sugar potential. Firm, under ripe fruits will have an unpleasant tannic mouth feel and insipid flavor.
Seasons/Availability
Saijo persimmons are available in the fall.
Current Facts
Saijo persimmons are a variety of Diospyros kaki of the Ebenaceae (Ebony) family, and sometimes referred to as an Astringent Kaki persimmon. Astringent persimmons need to be eaten when ripe and soft to the touch, like the feel of a water balloon. Originally from Japan, these trees are often planted for decorative landscape because of their small bright orange fruits and brilliantly colored fall foliage. In Japanese, the name Saijo translates to “the very best one”, alluding to this variety’s optimal sweetness, almost non-existent seeds and decorative appeal.
Nutritional Value
Saijo persimmons are a good source of fiber and vitamins A, C and E.
Applications
The unique, small size of the Saijo persimmon is its selling point. They should be showcased whole or perhaps halved on cheese plates, desserts or salads so as to fully appreciate their small intricate packaging. Since they are sweeter than most persimmon varieties, the Saijo is excellent in sweet dishes, whether used raw or cooked. They are however still appropriate for use in savory dishes when balanced with enough salt. Complimentary flavors include: plum, peach, apricot, grape, date, fig, pomegranate, pear, cherry, orange, pumpkin, butternut squash, yam, almond, walnut, hazelnut, cinnamon, nutmeg, clove, anise, vanilla, bourbon, brandy, port, rum, raisin, brown sugar, honey and chocolate.
Geography/History
Oriental persimmons, such as the Saijo, are native to China, where they were cultivated for centuries before spreading to Korea and Japan many years later. Persimmon trees were introduced to California in the mid 1800's and have become most successful in regions with moderate winters and relatively mild summers. They do not do well in areas with hot weather and dry desert heat, because the bark may sunburn and the fruit will not plump.