Persimmons
In 1855 Commodore Matthew Perry returned to the US from Japan with persimmon trees that were planted in Washington, D.C. - the national fruit of Japan that is native to China.
Today, persimmons appear on the fresh market just as we are saying good bye to summer - the astringent Hachiya , and the nonastringent Fuyu are the two most popular varieties of fruit that are grown mostly in California. This fruit is high in beta-carotene and fiber, and contains vitamin C, manganese, protein and potassium. While the persimmons are gaining in popularity in the US, they are consumed in Asia in quantities similar to the orange here.
The Hachiya variety of persimmon, when ripe, has a rich flavor and is very sweet and somewhat spicy. When unripe, the Hachiya is bitter and you will pucker like never before (it takes a long time to get the tannins - chemicals that are found in red wine, tea and other fruits - out of your mouth). So, always eat the Hachiya persimmon when very soft, and very ripe - the tannins become inert and the astringent values disappear when the fruit is ripe/very soft.
The Fuyu variety of persimmon can be eaten while firm, even green, and is a non-astringent variety. The Fuyu is smaller, somewhat flat, but has the brilliant orange color of the Hachiya .
Persimmons achieve full color while still firm, and most fruit is shipped in the hard state. The fruit should be glossy, and free of bruises and other exterior blemishes. The calyx area should be green and very fresh in appearance and well attached. The Hachiya variety should appear like a balloon full of liquid when ready to eat - they look like they are about to burst with juice! The Fuyu variety, in contrast, should be very firm. The Hachiya is best eaten by cutting in half lengthwise and scooping out the fruit with a spoon, using the skin as the bowl. Some seeds will exist, but they are easy to remove. The Fuyu can be eaten like an apple, or sliced and added to fresh vegetable and fruit salads. Both varieties of persimmons are extremely flavorful, and should be enjoyed during the peak season - September through December. Persimmons can be pureed and frozen for about six months, which will allow availability during the off-season.
The botanical name for persimmons is "diaspyros" which means in Greek: "divine food". In Japan, the persimmon is referred to as "kaki". Of the more than 400 species of the genus diaspyros, four species have been used to produce the commercial persimmons, with the Fuyu being the most popular. Many ancient ceremonies feature the persimmon, and Asian trade of this fruit was recorded by Marco Polo. The Sharon fruit from Israel (fuyu variety) is imported into the US, and is available after the domestic season is over. The original tree of the "Hiratanenashi" persimmon is still growing in Japan, and is about 300 years old. The oldest known persimmon tree is located in Oomachi, Kagami-cho, Okayama Prefecture in Japan, and is thought to be about 600 years old. The wood of the persimmon tree is black with streaks of brown and orange, is very hard, close-grained and has a nice smooth finish. The wood is used for inlay work in Asia, although the wood has a rather unpleasant aroma when worked with.