Description

About Plants:

Height: 1-1.5 Feet

Variety:Fuyu,Japanese

Age: 4-6 Months

Type: Grafted

Color:Orange

Use: Home Garden / Farming Purpose

Apply In: Soil Outdoor

Benefits & Description About Product

Persimmons are sweet, orange or reddish fruits from the Diospyros genus, resembling a tomato or pumpkin in shape and size. Eaten when ripe, either fresh, dried, or cooked, they are a rich source of fiber, vitamins A and C, and antioxidants. There are two main types: Fuyu, a non-astringent variety that can be eaten hard or soft, and Hachiya, an astringent type that must be fully soft and deep in color before eating to avoid bitterness.

Key Characteristics
Appearance:Color ranges from yellow to dark red-orange, with a smooth, thin peel. Shapes can vary from spherical to acorn- or pumpkin-shaped.
Flavor & Texture:Ripe persimmons have a sweet, honey-like taste. Texture can range from firm to soft and jelly-like, depending on the variety and ripeness.
Season:Typically harvested in the fall and can stay on the trees into winter.
Nutrition:
Rich in fiber, Vitamin C, Vitamin A (beta-carotene), and various antioxidants and minerals.
Types
Fuyu:A non-astringent variety, the most popular Asian type. It can be eaten while still firm, like an apple, and does not become overly astringent.
Hachiya:An astringent variety that must be completely soft and deep-colored before consumption to remove its bitter taste and tannins.
How to Eat
Fresh: Cut into quarters or eat whole like an apple.
Dried: Dried persimmons (hoshigaki) are a popular snack and can be used in baking and other dishes.
Cooked/Baked: The fruit is versatile and can be used in cooked dishes and baked goods, such as puddings.