Vanilla heart of the wild hybrid1/2/2024 I understand they store incredibly well and are very juciy. I haven't tired one of these hybrids before, so I can't say much. Maru (aka: cinnamon persimmon): Supposedly spicy sweet and somewhat spicy and possess and dark burnt orange color and a cinnamon colored flesh. Just sweet enough as well that I can easily finish it, unlike the fuji or hachiya which I usually share due to their overpowering sweetness. Not too gushy, not too hard, but with the bite-feel of a soft ripe pear. They are, in my opinion, the best persimmon variety. It's actually a variety developed locally here in Sacramento by Twin Peaks farm. Hybrid / Pollination Variants (More often than not these won't be at the store, but at a farmer's market or roadside stand)Īmagaki: A hybrid between Hachiya and Fuji - a persimmon love child of sorts. Sweet and floral, they're perfume flavor is perfect for baking or simply eating with a spoon. It's only when they're so ripe and squishy that they feel that they may come apart in your hand are they edible. When firm they're incredibly astringent and practically inedible. Hachiya: Radiant orange hues and a hardy heart shape define the hachiya. If they're hard as a rock, don't eat it yet. Look for fujis with a slight give when you squeeze them. Chopped, sliced, and diced, their cloyingly sweet, slightly chalky flavor (if at all underripe) makes them a popular option for salads, baking into pies and tarts, and for snacking. These persimmons are hard and dense, taking into acount they're many large seeds they aren't pleasant to bite into.
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