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Persimmons - Astringent
Non-astringent persimmons are naturally sweet and are to be eaten when they are as soft as a tomato.
Persimmons are rich in vitamins A and B, and are a good source of fiber. To get the most nutritional value from persimmons, it’s best to eat them raw. However, you may want to consider making persimmon jam.
Some people prefer to simply scoop out the insides of either type, but the skins are edible. Or leave the skins on and put slices into your favourite salads.
Watch this video to learn more about ripeness:
Sione and Gemma moved the family from Auckland City, in December 2017, out to Tikapa Moana (Firth of Thames) to start a new chapter of life. Taking over the mahi of Bill and Marilyn they have continued to work organically on the beautiful subtropical orchard.
The family have a passion for organics, permaculture and sustainable living, hoping to be the change they want to see in the world.
The 1.2 acre section is bursting with subtropical fruit trees, citrus fruits, nuts, and natives alongside the happy beehives.
They supply a range of fruits including; casimiroa, persimmons, tangelos, lemon, limes, plums, apples and avocados as well as walnuts and honey.
Place persimmons in a brown paper bag with an apple or a banana. The ethylene gas apples and bananas produce speeds up the ripening process. Alternatively, keep the fruits out at room temperature in a bowl.
Loosely fold the bag closed and the persimmons will ripen in one or two days. If you left the persimmons out at room temperature, they will ripen in about three or four days. After ripening, store persimmons in the refrigerator -- away from other ripening fruit -- and eat within three days.