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Highlights & DiscoveriesProduct SpotlightJapanese EssentialsCereal & GranolaNut Butters & Fruit SpreadsPasta & SauceGrains, Rice & Dried BeansCanned & JarredPickles & OlivesBaking IngredientsGluten-Free & Paleo BakingSugars & SweetenersOil & VinegarSoups & BrothsSauces & CondimentsHerbs & SpicesBaby Food
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Blossom Bluff Orchards
Organic Hachiya Persimmon Duo
Product Details
Approx. 1- 1.4 lb per duo
KNOW YOUR PERSIMMON VARIETIES!
From Farmer Bryce Loewen:
"At almost every Fall farmers' market, I get at least one potential customer that believes that they don't like persimmons because they have eaten an astringent variety--such as the Hachiya--before it was ready. So many lost sales!"
The Hachiya persimmon is actually even sweeter than the Fuyu, but only when it's so ripe that it feels like a sack of jelly. If you eat it at any point before then, it has a tannic flavor (like a mouthful of mothballs) that rivals the greenest plantain. It can take a while for Hachiyas to ripen, but the good news is that they look stunning while you wait."
Or you can try your hand at Hoshigaki, a difficult, fascinating method of peeling and drying Hachiyas.
From Farmer Bryce Loewen:
"At almost every Fall farmers' market, I get at least one potential customer that believes that they don't like persimmons because they have eaten an astringent variety--such as the Hachiya--before it was ready. So many lost sales!"
The Hachiya persimmon is actually even sweeter than the Fuyu, but only when it's so ripe that it feels like a sack of jelly. If you eat it at any point before then, it has a tannic flavor (like a mouthful of mothballs) that rivals the greenest plantain. It can take a while for Hachiyas to ripen, but the good news is that they look stunning while you wait."
Or you can try your hand at Hoshigaki, a difficult, fascinating method of peeling and drying Hachiyas.
Available for Delivery
About The Producer
Blossom Bluff Orchards
San Joaquin Valley
Since 1931, Blossom Bluff has been producing excellent fruit on their family farm in the heart of California's San Joaquin Valley, which is widely know to be one of the most fertile areas in the world. Over the past four generations, their farm has seen a lot of changes, but the quality of their fruit has remained consistent and outstanding.Read more