Persimmon Season
The 2008 persimmon season is peaking in South Australia. The above Riverland-grown fruit were purchased at the brilliant Sunday morning Adelaide Showgrounds Farmers Market. I first fell in love with persimmons in Turkey where they are known as 'cennet meyvesi' ('heaven fruit).
Whereas persimmons sold in Turkey are largely astringent and sold very ripe, soft and squishy, I've only seen hard, non-astringent fruit in Australia.
Although hard non-astringent fruit are delicious to eat, I prefer softer persimmons and have a basket full ripening in the dining room.
Comments:
# posted by
jake at 12 May, 2008 20:31
# posted by
TaeHwa at 14 May, 2008 23:54
TaeHwa, are there any differences between Korean and Australian persimmons?
I'm in Sydney at the moment and haven't eaten a persimmon for a day-I will have to track down a place that sells them.
# posted by
Joe at 16 May, 2008 10:41
# posted by
Ardent at 16 May, 2008 19:46
A North Sydney grocer I visited today had both the soft persimmons (not squishy-ripe yet) and the harder version which they listed as "Fuji Fruit". The fruit were very expensive at $3 to $5 each so, although tempted, I did not buy any.
# posted by
Joe at 17 May, 2008 16:17