If you bite into a hard, unripe hachiya, you'll never forget it! Talk about mouth puckering. When a hachiya is ripe, it's wonderfully sweet. To ripen a hachiya persimmon, just leave it out on the counter and wait.
You can speed up the ripening process by putting the persimmon in a bag with a ripe banana. Eventually the persimmon will get so ripe you can squeeze it like an over-ripe tomato. When you break into a ripe Hachiya, the flesh is soft and pudding-like. Just scoop it out with a spoon. You can eat it straight like that, or save the pulp for baking. You can freeze the pulp for cooking with later. The sweet ripe pulp of Hachiya persimmons is used for making dishes like persimmon cookies or persimmon pudding cake.
The one you can eat like an apple—Fuyu—is short, squat, and firm. The persimmon you have to ripen until it is squishy, and then you eat or use the pulp—Hachiya—looks like a large orange acorn. Furthermore, the astringency dry, puckering mouthfeel caused by the tannins in unripe fruits of Sharon fruit is artificially removed and hence, it can be edible at all stages of maturity.
Sharon fruit is the variety of persimmon grown in the Sharon plain in Israel. The stringency of the Sharon fruit is artificially removed since the fruits are ripened off in the tree by exposing them to carbon dioxide. The main feature of Sharon fruit is the presence of neither core nor seeds. Therefore, it can be eaten as a whole. Persimmon is a yellowy-orange color fruit, which is tomato-shaped.
Most persimmons are astringent until ripening. So for persimmons, the hachiya variety is the astringent of the two. Thus, hachiya persimmons should not be eaten before they are totally softened - you know when to eat a hachiya when it feels like a water balloon or an over-ripe tomato. Fuyu persimmons are far less astringent than their hachiya counterpart. This means that fuyu persimmons can also be enjoyed while still firm as well as when they are soft.
Both hachiya and fuyu persimmons can range from a light yellow-orange to a deeper, dark reddish orange. In shape, however, the two varieties have distinct differences. Hachiya persimmons are typically an elongated shape, simlar to an acorn or a very plum roma tomato. The fuyu variety is round and squat, similar in shape to a beefsteak tomato.
Lastly, due to how these varieties differ in their astringency, the way they are prepared and eaten is also quite different. Kaki and Sharon are the same types of fruit. The differences can be found in detail because the Sharon fruit is a refined cultivated form of the Persimmon.
While the Persimmon initially comes from Asia and is still cultivated mainly in Korea, Japan, and China. The Sharon comes from the Sharon plain in Israel. Today it is also grown in Spain, Italy, and South America. Unlike the Persimmon, the Sharon has a thinner skin, its flesh is slightly firmer, and it does not contain any seeds.
It also has an unusually mild taste. Since it produces smaller amounts of the tanning agent gall tannin, it is already sweet even when not yet fully ripe, while the Persimmon still tastes quite bitter.
It also has a more lasting shelf life than the Persimmon.
0コメント