Organic Cinnamon Persimmons
$22.29
SKU 2086
For Chefs & Produce Managers Food Service: 323-584-4940 Produce Managers: 800-468-7111
Quantity/Pack: 2.5 Pounds
Seasonality: Oct - Dec
Origin: USA
Once native to China and Japan, persimmons, also known as kaki fruit or Sharon fruit, are now widely grown for commercial use in California. Melissa’s Cinnamon Persimmons are also known as "Hyakume" or "Howard's Amagaki". This so-called 'cinnamon' variety is named for the sweet flesh and dark speckling inside, reminiscent of cinnamon. Prized throughout Asia as a 'goma' or dark-fleshed variety, they are often softened or cured in alcohol fumes. This curing means the cinnamon persimmon has very little tannin, which is often associated with regular persimmons.
Melissa’s Cinnamon Persimmons are a great winter salad ingredient when accompanied by walnuts and pomegranate seeds. For a real taste treat, enjoy this sweeter variety of persimmon with a crisp, juicy flavor. Cinnamon Persimmons, exclusively from Melissa’s!
Beneath the deep orange skin lies a golden flesh with flecks of brown, an indication that this is no ordinary persimmon. Many liken the fruit of this variety to both the Fuyu and Hachiya combined with a sprinkling of cinnamon. They can be eaten out of hand when they become soft to the touch as well as used in cakes, tarts, and puddings.
Cinnamon Persimmons from Melissa’s are hand-selected for excellent quality. Choose smooth, brightly-colored Cinnamon Persimmons that are plump and firm. Ripen at room temperature and store refrigerated for several days. Then simply rinse, peel and slice.
This item is perishable and must ship at least 2nd day.
Any orders that do not have the appropriate shipping method selected will not be shipped out. For assistance, please call us at 800-588-0151.
Seasonality: Oct - Dec
Origin: USA
Once native to China and Japan, persimmons, also known as kaki fruit or Sharon fruit, are now widely grown for commercial use in California. Melissa’s Cinnamon Persimmons are also known as "Hyakume" or "Howard's Amagaki". This so-called 'cinnamon' variety is named for the sweet flesh and dark speckling inside, reminiscent of cinnamon. Prized throughout Asia as a 'goma' or dark-fleshed variety, they are often softened or cured in alcohol fumes. This curing means the cinnamon persimmon has very little tannin, which is often associated with regular persimmons.
Melissa’s Cinnamon Persimmons are a great winter salad ingredient when accompanied by walnuts and pomegranate seeds. For a real taste treat, enjoy this sweeter variety of persimmon with a crisp, juicy flavor. Cinnamon Persimmons, exclusively from Melissa’s!
Beneath the deep orange skin lies a golden flesh with flecks of brown, an indication that this is no ordinary persimmon. Many liken the fruit of this variety to both the Fuyu and Hachiya combined with a sprinkling of cinnamon. They can be eaten out of hand when they become soft to the touch as well as used in cakes, tarts, and puddings.
Cinnamon Persimmons from Melissa’s are hand-selected for excellent quality. Choose smooth, brightly-colored Cinnamon Persimmons that are plump and firm. Ripen at room temperature and store refrigerated for several days. Then simply rinse, peel and slice.
This item is perishable and must ship at least 2nd day.
Any orders that do not have the appropriate shipping method selected will not be shipped out. For assistance, please call us at 800-588-0151.
