Chocolate (fuyu) Persimmons. , Health & Nutrition Benefits, Recipes - Bundt Cake. Tsurunoko (Chocolate) Persimmon. November 25th, 2009 | Fruit Maven If you have a hard time deciding between chocolate and fruit for dessert, then this is the fruit for you! APPEARANCE Rating: Bright beautiful orange skin, oblong shape, brown grainy looking flesh and relatively large flat seeds that make a pretty star anise design when cut. AROMA Rating: Citrusy – basically smells like an orange (for some reason that seems odd to me). TEXTURE Rating: Soft with nice juice, slightly grainy flesh. TASTE Rating: Not overly sweet, flavor reminds me of melons with a little spicy kick to it and a depth of cocoa that rounds out the flavor nicely.
OVERALL Overall Rating: You have to be careful with these. Tsurunoko (Chocolate) I was wondering why this fruit is brown. Tsurunoko. Ever since I mentioned the chocolate persimmon the questions have been rolling in. Are there really chocolate persimmons? What do they taste like? Where can I find them? I even know someone who dreamt about them. This weekend I finally got a hold of some chocolate persimmons of my own, the first I have seen this season. Officially called Tsurunoko, chocolate persimmons are of the non-astringent variety, similar to fuyus. Like the fuyu, the texture of a chocolate persimmon is firm (not jelly-soft like the hachiya). Keep your eyes out for Maru, or “cinnamon persimmons,” and Hyakume, “brown sugar persimmons” as well. The vendor at the San Francisco Ferry Plaza Farmers Market said that the weather has not been favorable for persimmons this year because it is too dry. Has anyone else been able to find chocolate or other specialty persimmons?
Tsuru Noko "Chocolate" Persimmons Information, Recipes and Facts. Grower Seasons/Availability Tsuru Noko persimmons are available in the fall. Current Facts The Tsurunoko persimmon is the fruit of a deciduous and evergreen tree of the Ebenaceae (Ebony) genus. Tsurunoko persimmons are defined by two important characteristics. Description/Taste Perfectly ripe Tsurunoko persimmons are petite, semi-tender, elongated, conical-shaped with a warm orange colored thin skin. Applications Tsurunoko "Chocolate" persimmons can be eaten firm like Fuyu persimmons but they are truly at their best when ripe when they become tender and juicy. Geography/History The Tsurunoko persimmon is native to Japan. Is easiest, three is harder.Recently Spotted Someone spotted Tsuru Noko "Chocolate" Persimmons using the Specialty Produce app for iPhone and Android. Produce Spotting allows you to share your produce discoveries with your neighbors and the world!
Tsurunoko persimmons. Sweet and spicy: Chocolate persimmon and GoldRush apples. The so-called Tsurunoko or Chocolate persimmon is a most mysterious, elusive and alluring fruit. Technically speaking, it belongs to the obscure class of "pollination-variant, nonastringent" persimmons, in which small quantities of alcohol exuded from the seeds cause the tannins in the flesh to clump together, turning the pulp brown, softening the astringency and developing a rich, distinctive flavor. In addition to being very sweet, as any decent persimmon should be when ripe, a Chocolate persimmon offers a spicy complexity that is most appealing. However, if the flower from which the fruit arose was not pollinated, no seeds occur, meaning the flesh remains yellow-orange and stays mouth-puckeringly astringent until it turns soft, like the familiar Hachiya.
Even stranger, fruits that have been only partially pollinated can be brown and sweet on one side, pale and puckery on the other. Despite this variety's deliciousness, its name is problematic. GoldRush apples firstname.lastname@example.org. Diospyros kaki. Diospyros kaki, better known as the Japanese Persimmon, Kaki Persimmon (kaki [柿]) or Asian Persimmon in North America, is the most widely cultivated species of the Diospyros genus. Although its first published botanical description was not until 1780, the kaki is also among the oldest plants in cultivation, known for its use in China for more than 2000 years.
In some rural Chinese communities, the kaki fruit is seen as having a great mystical power that can be harnessed to solve headaches, back pains and foot ache . In many cultivars, known as the astringent varieties, the fruit has a high proanthocyanidin-type tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. It is not edible in its crisp firm state, but has its best flavor when allowed to rest and soften after harvest. It has a delicious soft jelly-like consistency, and is best eaten with a spoon. Tree