Persimmon (Diospyros kaki)

Persimmon in this species are also called “Oriental or Japanese” persimmon, excluding the “American Persimmon” as it is classified under another species but in the same family. It is native to China and is extremely popular in its native country and also in Japan and Korea.

It is then divided into two categories, namely “Astringent and Non-astringent” persimmons:
Astringent: Can only be eaten when it is completely ripe due to the high content of tannin.
Non-astringent: Can be eaten even in it’s hard, orange stage as the tannin content is greatly reduced, the moment it turn from green to orange.
Tamopan persimmon is one of the cultivars in the astringent type. It takes on an unusual shape. It is usually large and broad with a deep indent around the top, which makes it looks like an oriental bowl with a thick cap on top.

Tamopan persimmon is sweet when fully ripe and will become very soft and mushy. When it is extremely soft, overturn the fruit, peel from the bottom and scoop it with a spoon. The edible thick skin will act as a bowl to hold the soft fresh and it is usually seedless … re=related … re=related