A Taste of Sh旬n: Say Cheese To Persimmon

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Persimmons, or kaki (柿), and pumpkins are the signature orange foods of autumn. From September till around December, persimmon trees can be seen ablaze with the orange fruit.

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The flesh tastes mildly sweet, and depending on how ripe it is, ranges from a crunch to jelly-like texture.

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In the rural areas, it is common to see strings of persimmon being hung up to dry. This heightens the sweetness of the persimmon, and gives it a more chewy texture.

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More recently, dried persimmon has also been used to make sweets and desserts, most popularly with cream cheese which compliments its taste--much like how cheese goes with other dried fruits such as apricot.

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Persimmon leaves, known for their anti-oxidant and anti-bacterial qualities, have also been used to wrap sushi and lend some fragrance to the rice and raw fish.

 

 

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