apple blossoms

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Persimmons

Tsurunoko

Maru

Hyakume

Gosho

Fuyu

Hachiya

Tamopan

Tanenashi

 

 

HACHIYA PERSIMMONS

Description: Large, heart-shaped persimmon. Astringent type must be eaten when fully soft. Incredibly sweet, rich, complex flavor. Rich, sweet flesh is reddish orange, sometimes with "Goma" - dark streaks thought cross-pollination.
This is the variety used for making hoshigaki.

Season: October, November, early December

Size: 12 to 28 per metric layer

Suggested uses: Fresh eating, baking, sorbets, sauces, hoshigaki.

Shelf life: To keep firm for several weeks, store at 32 F, separated from ethylene-producing fruits. Do not store between 36 and 50 degrees. Hachiya will remain firm for 7 to 10 days at cool room temperature, away from other fruit. To speed up softening, place in a paper bag with apples or bananas. Once soft, eat or process within a few days. Persimmon pulp freezes well.

 

Penryn Fruit List

Apples

Asian pears

Bamboo Shoots

Cherries

Citrus

European Pears

Feijoas

Figs

Grapes

Kiwifruit

Plums

Peaches

Persimmons

Pomegranates

 

Home What we Grow Buy our Fruit Buy Hoshigaki Buy preserves About us Orchard History Growing Practices Farm Journal

Recipes

Contact Us