PERSIMMON (PREORDER)

~10 lbs Persimmon aka "Sharon Fruit", "Fuyu", "Shi-Zi", "Shui-Shi", "柿子", "水柿" Persimmon has thin, smooth rich orange skin with four leaves. The shape is similar to that of a beefsteak tomato but flatter. Persimmon has a sweet, mild flavor and crisp, crunchy texture. The flesh gets sweeter as the fruit ripens. Persimmon can be eaten raw, sliced for salad, or baked. Persimmon is generally available from fall to early winter. Handling Tip Selection Persimmon has a uniform orange color with no signs of blemishes or dark spots. Persimmon is plump with smooth, shiny skin. Firm persimmon is mild and crunchy while softer persimmon has a sweeter flavor. Storage Persimmon should be stored at 30°F - 34°F (-1°C to 1°C) with a relative humidity of ninety to ninety-five percent and no mist. The typical shelf life is up to three months without exposure to ethylene, a naturally occurring gas that regulates ripening. Long periods of storage may lead to loss of moisture and shriveling. Persimmon is highly sensitive to ethylene and should not be stored with high ethylene-producing products to extend shelf life and delay softening. Persimmon produces a low level of ethylene. Persimmon is sensitive to chilling injury at storage temperatures between 41ºF - 59ºF (5ºC - 15ºC). Symptoms include flesh browning, water-soaked area, and softening. The freezing point for persimmon is 28.4°F (-2°C) should be avoided. Freezing injury symptoms may appear in water-soaked areas.