Japanese Persimmon 渋柿

I like this fruit very much. It is very sweet and cheap here. 6 pcs for 190 yen.　The flesh is similar to kiwi fruit.

この果物を大好きです。甘くて、安いです。六つ買ったら、１９０円かかります。キウイフルーツ のような果肉だと思います。



About persimmon
Autumn is persimmon time in Japan. The shibugaki is an astringent persimmon that can be enjoyed only when it is very ripe, or has been blet. Persimmons are called ‘kaki’ in Japanese.

There are numerous varieties that come in two very distinct categories; either astringent or ‘regular’.

Fuyugaki - The regular persimmon, or fuyugaki is similar in shape to a conventional tomato and is eaten like an apple; peeled and sliced into wedges. This is the ‘garden variety’, entry level persimmon.

Shibugaki - The astringent shibugaki is very astringent. A shibugaki that is not over-ripe cannot be eaten, the mouth revolts in immediate protest and extreme pucker, by instinct. Ripening breaks down the culprit tannins.

(source: Kyotofoodie)