PERSIMMON

The persimmon is native to China and was first spread to Japan and Korea, and after that, to other parts of the world.

Raw dried persimmon is a delicious sweet snack, which is great on its own. Dried persimmon can be ground or chopped to little pieces and added to cake mixtures and breakfast cereals, used as an ice-cream topping or mixed into fruit/vegetable smoothies, etc. To bring out its distinctive flavour use persimmon together with cinnamon.

The flavour of persimmon goes well with dry-cured meat and soft cheeses, as well as dishes made of beef and pork, and salads.

The largest growers of persimmon are China, followed by South Korea and Spain.

There are more than 2,000 persimmon varieties. In general, there are two types of persimmon: astringent and non-astringent. Astringent persimmons are unpalatable if eaten before becoming completely ripe and softened. The non-astringent persimmons may be consumed as an apple (e.g. vanilla persimmon). This variety is most suitable for drying, because of its firm texture.

Persimmon wood was also heavily used in the production of golf clubs’ heads of the finest quality, which were known as “woods”, until the golf industry moved primarily to metal woods in the late 20th century.

Persimmon fruit is best known for its orange, yellow and reddish colour, but there are also less known varieties with a purple, brown or black colour.

In mid-November, an annual persimmon festival is held in Strunjan, Slovenia.

Persimmon is also called “the golden apple”.