Posts filed under 'Persimmon'


The persimmon fruit scientific name is Diospyos from family Ebenaceae. The rind of persimmon fruit generally in yellowish orange to red orange in color. The shape is in spherical with diameter vary from 2 to 9cm. It is a national fruit of Japan.
The fruit come in two varieties astringent and non astringent. Astringent persimmon will lose bitter when it is become custard soft and ripen. The non astringent persimmon is less astringent when unripe and the flesh is firm and crunchy when ripe. Non astringent fruit normally eaten fresh.

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in Persimmon am December 12 2010 » Comments are closed.