Persimmon /Amarphal (200 g - 300 g)
Persimmon is native to japan China Korea BurmaandNepal. It is deciduous with broad stiff leaves and is known as the Shizi in Chinese and also as the Japanese Persimmonor kaki in Japanese. It is the most widely cultivated species. Its fruits are sweet and slightly tangy with a soft to occasionally fibrous texture.
Storage and Uses:
- Store them in a cool, dry place away from direct sunlight.
- Persimmons are eaten fresh dried raw or cooked. When eaten fresh they are usually eaten whole like an apple in bite-size slices and maybe peeled. One way to consume ripe persimmons which may have a soft texture is to remove the top leaf with a paring knife and scoop out the flesh with a spoon.
- Riper persimmons can also be eaten by removing the top leaf breaking the fruit in half and eating from the inside out.