Kaki Hachiya @ Tokyo

Some “kaki Hachiya” persimmon are very “supaii” astringent and awful if you put them into your mouth and expect a yummy sweet fruit. But in the case of this species it is very astringent and you need to know how to best manage it.

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There are various ways to remove the astringent tannins including ripening by exposure to light for several days and wrapping the fruit in paper. This is said to ripen by the release of ethylene and it removes the moth puckering taste. I am no expert but these dried fruits are excellent.
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Categories: Life Cycles

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