PERSIMMON HEART (PREORDER)

~10 lbs Persimmon Heart aka "Hachiya", "Ji-Xin-Shi-Zi", "鸡心柿子", "雞心柿子" Persimmon heart has thin, smooth deep orange skin with four leaves. The shape is similar to that of a plum tomato with a creamy sweet flavor and large almond-shaped black inedible seeds. Depending on the variety, the flesh may taste tart if the fruit is not fully ripe. The flesh gets sweeter as the fruit ripens. Persimmon heart has a soft texture that is ideal for use as an ingredient for baked goods. Persimmon heart is generally available from fall to early winter. Handling Tip Selection Persimmon heart has a uniform deep orange color with no signs of blemishes or dark spots. Persimmon heart is plump with smooth, shiny skin. A firm persimmon heart is good for storage. For consumption, the persimmon heart should be as soft as possible to reach the creamy sweet flavor. Storage Persimmon heart 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 heart is highly sensitive to ethylene and should not be stored with high ethylene-producing products to extend shelf life and delay softening. Persimmon heart produces a low level of ethylene. The Persimmon heart is not sensitive to chilling injury but the freezing point for the persimmon heart is 28.4°F (-2°C) should be avoided. Freezing injury symptoms may appear in water-soaked areas.