Commodity Selling Lore – Fruit – Exotics Part 3 – Persimmon

Traditionally, the persimmon tree is grown in Italy. From there, the fruits – which resemble large tomatoes – reach the domestic market from October to December. Brazil delivers from March to July. From Israel, Sharon persimmons (a new variety) reach the German market from November to February.

There are about 200 different persimmon varieties, each with a different taste. The 150 to 300 g berries are harvested unripe. Tannins make the fruit taste tart, so it has to ripen in cooled rooms until the tart aroma is lost. The Sharon persimmon, which has no tannins due to special breeding, is becoming increasingly popular.

The orange-red flesh is soft and jelly-like, with or without small edible seeds, depending on the variety. Ripe fruits taste sweet, the aroma is reminiscent of tomatoes and apricots. Worth mentioning: the content of vitamins A, B1 and B2.

The fruits are ripe when the flesh shines glassy through the narrow skin. The persimmon develops its full flavor only at the stage of eye-popping ripeness (when other fruits are already rejected as overripe). Ripe, soft fruits must be handled with care in the trade because they are sensitive to pressure.

The motto is: sell as soon as possible! It is best to offer persimmons in firm trays in which the customer can transport the exotics home undamaged. Persimmons that are not yet fully ripe can be stored in a cool and not too dry place.

Related Recipes:

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