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Persimmon (diospyros)

A large, sweet tomato-like tropical fruit of the Ebenaceae family (that includes Ebony). There are various varieties, some coming from evergreen, and some from deciduous shrubs and trees. Some contain seeds, while others are seedless.

All have fruit that is very astringent unless fully ripe. The leathery skin turns from yellow to orange or even red as the fruit ripens. When ripe, they are good eaten fresh, puréed or cooked, and make good sorbets. They make an interesting alternative to apple sauce.

To eat raw, the easiest method is to take a sharp knife and slit the skin downwards so that it can be pulled back exposing the mass of pulp inside. It can then be eaten in the hand, or the pulp spooned out. They freeze whole surprisingly well.

They are also known as Kakee; Kaki and Date plums.

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

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