With their bright orange colour and honey-sweet taste, persimmons are an autumn fruit that are found in several different ...

We were going to be served non-astringent persimmons, they said, as opposed to the astringent persimmons which are common in the US. The only way I have ever used persimmons as part of a dish is ...

The specialty of Yamanashi Prefecture's Koshu City is koro persimmon, made by drying large astringent persimmons. Production peaks in autumn, when visitors can view the fruit hanging like curtains ...

Ask an adult what their favorite fruit is and you'll likely get a range of answers. If a recent YouGov USA poll is anything to go by, strawberries, bananas, apples, and green grapes will probably ...

Choose fruit that feels supple when gently pressed. Unlike ‘astringent’ varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all.

Bare-root seedings will be provided to local residents as part of an onging effort to replenish the tree canopy.

Most persimmons in New Zealand are the non-astringent Fuyu variety which are delicious raw or cooked and are easy to handle and store. Keep persimmons at room temperature and eat from firm.

Kaki, the crunchy persimmon, can be eaten while crisp as they are quite sweet. The old-fashioned variety needs to be mushy before consuming as, when crisp, they are very astringent. Persimmons are ...