Thursday, October 1, 2015


We now have almost every variety of persimmon from the orchard at the fruit stand.  We have fuyu, hachiya, marunagamaru and vodka-treated hyakumeFuyu is a non-astringent variety that is sweet when firm.  Hachiya is a variety that is astringent until it's as soft as jello, but then it's very sweet. 

Maru, nagamaru and hyakume are all pollination varient varieties, meaning that if the fruit was pollinated it will be brown and sweet inside when firm.  If the fruit wasn't pollinated, it will be only orange inside and to eat it you must wait for it to soften to become sweet.  The vodka that we treat the hyakume with takes away any astringency the fruit might have had, so vodka-treated hyakume is always sweet.

Also at the fruit stand we have Asian pears, apples (red delicious, golden delicious, fuji, reinette simerenko, granny smith), pomegranates (white and red), winter squash, tomatillos, sweet and hot peppers and honey.

Izu, Fuyu, Nagamaru, Nishimura Wase, Maru, Hyakume, Hachiya and Gyombo (back to front)

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