Quantity/Pack: 2.5 PoundsSeasonality: SeptemberOrigin: USA You’re probably familiar with the Fuyu and Hachiya persimmons, but there are other, more interesting varieties worth hunting for — one of them in particular is the chocolate persimmon. When you bite into a ripe one, the perfectly balanced sweet and juicy flesh offers a surprise; the inside is brown, like chocolate! Small quantities of alcohol release into the flesh from the seeds, causing the tannins to respond and turn the pulp brown. The result? A rich, distinctive flavor featuring an attractive spicy complexity, unlike any other persimmon you’ve tried. Chocolate Persimmons can be enjoyed when firm like an apple or soft like a peach. When firm, add slices to fresh green salads or toast with ricotta cheese. When soft, scoop out the flesh for baked treats. The chocolate persimmon requires pollination, ideally from bees, to ripen. Since this doesn’t always happen, their market presence becomes limited. Product of California.
