Chocolate Persimmon – Tokyo


Persimmons are divine, there are two basic types, astringent and non astringent. Kaki are grown in Japan for the last 1400 years, and an ancient Japanese legend tells that the kaki tree was born out of a crack in a stone after a fearsome giant fell and was defeated by a very strong, brave Samurai.

Above is Variety “Tsuru noko”, (stork egg) or referred to as chocolate the Persimmon. This Japanese variety is bright orange-colored skin, which is sometimes diamond-shaped with small black patches. They are non astringent because their seeds exude small amounts of alcohol that cause the fruit’s tannins in the flesh to clump together and lower the astringency. This fruit’s pulp can ripen brown giving it the nickname “chocolate”.