This is the astringent Persimmon variety to use if you want to make the traditional air dried Japanese Persimmon fruit "Hoshigaki".
The Persimmons are peeled then hung up to air dry until they transform into the most delicious dried fruit, called "Hoshigaki" that taste similar (better) to big fat semidried sweet apricots.
Only astringent Persimmons are used to make Hoshigaki because of the higher sugar content. Non astringent Persimmons (like Fuyu that you see in supermarkets) don't develop the deeper rich flavour and sweetness (basically, bland).
Warning - Don't try to eat these astringent persimmons fresh. The astringency will pucker your mouth up for hours.
The astringency is completely lost in the process of drying.
Now is the time to make Hoshigaki from our hard organic Hiratanenashi Persimmons.
Sourcing fresh hard astringent Persimmons, let alone organic certified, is pretty darn difficult - as hard as trying to source organic chicken feet!
You are ordering in 1kg units. There are aprox 6-7 Hiratanenashi Persimmons per kg.
Sorry the one thing we forgot when harvesting today, is cut them off the tree with a "T" stem so it's easier to string up.
Limited stock.
Pic 1 - Harvested today - fresh, astringent, organic certified, and firm hard fruit
Pic 2 - Peeled Persimmons strung up to air dry
Pic 3 - The finished product. Delicious semidried Hoskhigaki
Have a look at the following Youtube links to see how they do it in Japan ...
https://www.youtube.com/watch?v=UxCVD49hWis
https://www.youtube.com/watch?v=O95v1N8cgHM
