Is the persimmon ripe enough?

instagram viewer

In connection with the persimmon fruit, the terms sharon and persimmon are often used. It is difficult to make a distinction. While the original persimmon is native to Asia, the sharon and persimmon are refinements that are grown in Israel, Spain, Greece or Turkey. But the original term persimmon is used even for the refined fruit. The main difference between a persimmon and one of its refinements is that, for example, a persimmon can also be consumed in its solid state. Only when a persimmon is ripe does it taste sweet, otherwise always bitter.

The persimmon fruit, as you can find it mainly in specialty shops in Germany, is Asia. This fruit is particularly popular in Japan, China and South Korea.

Persimmon fruits from Asia, South America and the Mediterranean

  • You can usually find the refined persimmon in normal supermarkets. This is usually called persimmon or Sharon (Sharon Valley was the place of breeding) and comes from Israel. You can now get small and large persimmons from all over the Mediterranean. Imports reach German dealers especially in the months of October to December.
  • Where there is a subtropical climate, you can plant a persimmon tree and harvest a lot of fruits. Since the climate in Brazil is also optimal, you can get South American persimmon fruits from March to July.
  • At the fruit markets in Germany you will usually find the fruits under the name persimmon, even if it is the Sharon variety.
  • Only persimmon can be eaten unripe, without it tasting bitter.
    • Caring for the persimmon tree properly

    The persimmon tree is an ornament for the garden and, with good care, provides ...

  • At the fruit markets in Germany you will usually find the fruits under the name persimmon, even if it is the Sharon variety. The smaller you see the fruits, the closer they are to the original variety.

When persimmon fruits are ripe enough, they taste sweet

When it comes to persimmons, like many other consumers, you will not have been delighted with the first bite without knowing the fruit.

  • If a persimmon is not ripe enough, you will taste it bitter. When the persimmon found its way to Greek fruit markets a few decades ago, these fruits were only known to exiles around the Caucasus and foreigners.
  • You will only buy this fruit again and again if you know when a persimmon can and should be eaten.
  • If a persimmon looks best, however, you don't like it. Persimmon fruits of the Sharon variety have to be stored until they are overripe. Only then have they reached their zenith in terms of taste. A few black dots on the outer skin and a jelly-like, inner, sweet-tasting fruit body show you the perfect fruit ripeness.
  • If you have stocked up on unripe fruits, you can use them for a longer period of time in the refrigerator store. The persimmon takes a few days to ripen at room temperature.
  • If you travel to Greece or Spain once in the fall, you can see that persimmon fruits only ripen after the tree has lost most of its leaves.

If the orange-reddish fruits are no longer protected by foliage, they are at the mercy of the birds. They also like a Sharon if it is not yet ripe enough for you.

click fraud protection