Monday, February 20, 2012


Fruit Warehouse | Persimmon | The word persimmon is derived from putchamin, pasiminan, or pessamin, from Powhatan, an Algonquian language of the eastern United States, meaning "a dry fruit". The calyx Often Remains attached to the fruit after harvesting, but Becomes Easier to remove as it ripens.  A persimmon is the edible fruit of a number of species of trees in the genus Diospyros in the ebony wood family (Ebenaceae).

The shizi (in Chinese), also known as Japanese Persimmon or feet  (Diospyros feet), is the most Widely cultivated species. These are sweet, slightly Tangy fruits with a soft to occasionally fibrous texture. The fruit has a high tannin content makes the immature fruit the which astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like 'Hachiya' must be completely ripened before consumption. When RIPE, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.

"Sharon Fruit" (named originally after Sharon plain in Israel) is an Israeli-Bred cultivar of the D. foot fruit. As with all pollination-variant-astringent persimmons, the fruit are ripened off the tree by exposing them to carbon dioxide. The sharon fruit has no core, is seedless, particularly sweet, and can be eaten whole. Eating the sharon fruit regularly is believed to Reduced the risk of developing atherosclerosis, heart attacks.The Date-plum (Diospyros lotus) is native to southwest Asia and Southeast Europe. The American Persimmon (Diospyros virginiana) is native to the eastern United States and is higher in Nutrients like vitamin C and calcium than the Japanese Persimmon. The Black Persimmon or Black Sapote (Diospyros digyna) is native to Mexico. Its fruit has green skin and white flesh, the which turns black when RIPE.

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