Persimmon

Persimmon is the national fruit of both Japan and Korea today. Orange, with a translucent skin when ripe, it’s the richest fruit in provitamin A and it’s sodium free. With a soft flesh, the fruit is smooth, juicy, sweet, with a taste reminiscent of the apricot.

Persimmon is a fruit hard to preserve so it’s strongly recommended to select them carefully. Choose fruit with accents of dark red, and with some leaves. They must be round and pulpy, with a bright and smooth skin. Avoid a split skin or one that is blemished.

To ripen, place your persimmons in a paper bag and leave them at room temperature. Once ripe, persimmons must be kept in the fridge and for a few days only.

Persimmon can be eaten plain and raw. Wait until it is very squashy, as if it was filled with water, before eating. To ripe them more quickly, you can add a banana in the paper bag where they’re placed.