I’ve learned that some people have never eaten a persimmon. But then again, a lot of us haven’t eaten a durian including myself. Persimmons on the other hand are more popular with the asians but I’ve also learned that persimmons are now grown in Italy and other Mediterranean countries, Middle East and in the US. Originally, persimmons were cultivated in Japan then in China. When persimmons are ripe, they are very high in glucose content.
The ‘jiro’ persimmon can be eaten at any time but are not as sweet as the ‘hachiya’ persimmon. The meat of the ‘jiro’ persimmon is more firm like a green apple. It is slightly sweet and quite pleasant. The other persimmon is only sweet when the fruit is ripe. A ripe persimmon is one with a clear almost cracking skin.
Persimmons are not popular until October when they can be purchased for as low as 50 cents per pound. They are at its premium at the moment, sold per unit. But for persimmons lovers, the ‘jiro’ variety are available at Superstore for 88 cents each when bought in pairs, otherwise $1.28 each.