Persimmon is one of the latest fruits introduced to our portfolio and grown in the heart of the Valencian Community. With some many health benefits and sweet flavour, persimmons are one our most demanded autumn fruits. Here some tips to choose the best persimmons:
1. Understand the variety
The astringent type is the most common, and these fruits contain a large amount of tannin that give the fruit a bitter taste, even when the fruit is well-coloured, and beginning to soften. But good things come to those who wait! The secret is to wait until the fruit is fully ripe, and the flesh has softened.
For those who don’t want to wait until fully ripened, and if you also prefer a firmer fruit that you can slice, then a non-astringent variety should be your choice. These are much rarer, but the fruit is sweet and edible long before it turns soft.
2. Observe the colour
Whatever the variety, choose persimmons that have deep, saturated colours. In the case of astringent persimmons, the fruit is ripe when the entire skin is bright orange and it has a homogeneous colour.
3. Observe the skin
It is important to observe that there are no areas darker than others (it is a sign that it is over ripened). Also, try to avoid fruits that contain too many imperfections on the skin. Small imperfections are characteristic and natural of persimmon, which does not affect its quality or taste at all.
4. Better with stem still on
Another thing to keep in mind is that they should have the stem on. Keep in mind that it is always better to choose the ones that are harder and less ripe. Persimmon is a fruit that can continue to ripen and we should keep them at room temperature until ripe.
Remember that as well as eating them fresh, persimmons are also great for baking. Why not try them in delicious moist muffins, pies or jams? Delicious!!