A fruit by any other name

[Pinga]

Apologies if this has already been covered(relative newbie) in another thread.I have noticed in UK supermarkets ,the sale of Kaki from Brazil,Persimmon from who knows where and Sharron Fruit from Israel-are they one of the same what is the best season and what can be done with them ?

[Jon Tseng]

G'day

And welcome

Don't know about Kaki but Persimmons and Sharon fruit are the same

When they're really ripe I just halve them and eat with a spoon! So liquid you could almost drink them... maybe you could make milkshakes?

haven't had them for a while though

cheerio

J

[Aquitaine]

I am not a fruit expert, but I believe that "kaki" is simply another name for persimmon. There are two main types of persimmon, at least among those found in the U.S. -- a Fuyu and a Hachiya. The California Rare Fruit Growers association has a website that you might find useful. The page about persimmons can be found at:

http://www.crfg.org/pubs/ff/persimmon.html

Regarding Sharon fruit, this is what fruit expert David Karp notes:

"Triumph (Sharon Fruit). Pollination-constant, astringent. Medium; flat; skin orange red; flesh deep orange. Grown in Israel, imported to much of the U. S.; looks and tastes like a Fuyu but is treated with carbon dioxide to remove astringency. Late season." -- Los Angeles Times, November 8, 2000--"Know Your Persimmons"

(Excellent article on persimmons, by the way. Karp writes frequently about various fruit for the Los Angeles Times; if you're really interested, you can retrieve his articles on persimmons through the Times' archive...)

[Pinga]

Thanks Aquitaine and Jon- great feed back and the kind of depth only egullet can muster I have been eating the fruit like an apple,skin and all so have not needed Jon's spoon method as yet.

[torakris]

kaki is the Japanese word for persimmon, yes they are the exact same thing.

[torakris]

here is our former kaki thread:

http://forums.egullet.org/index.php?act=ST...t=12466&hl=kaki

[nemuchan]

In Japan (in the countryside around my wife's home town, anyway) it's quite common to dry kaki by hanging them on strings outside your house. The result is (predictably) a kind of chewy crystallised fruit, dark brown in colour, that my parents-in-law often send to us and I like.

[Akiko]

You can eat persimmon skin? I had no idea... does it taste good?

[Pinga]

I eat the skin probably due to greed and laziness -I also always eat peach skin which some others don't.

[torakris]

I never reall thought about it before but I don't think I have ever eaten the skin except on the dried ones (hoshi-kaki), and those dried ones are really wonderful!