Comments on: The Chocolate Persimmon

By: bernard king

bernard king — Sun, 30 May 2010 21:44:56 +0000

In the tropics and warm subtropics is the Chocolate pudding fruit aka chocolate mousse.Also sometimes called chocolate persimmon. It is also related to the common persimmons and quite often the two are mistaken for each other. This is probably what anonymous above found in Hawaii. The choc mousse tree looks different -more glossy and does not drop leaves in winter as the normal chocolate persimmons do.

By: Darya Pino

Darya Pino — Thu, 31 Dec 2009 07:22:38 +0000

The persimmons I buy are organic, so definitely no post processing. The farmers said they are just a different varietal. The black sapote sounds awesome!!!! Thx for the info.

By: DV

DV — Wed, 23 Dec 2009 04:52:30 +0000

I’ve heard that chocolate persimmons are made that way by a special processing method–ethanol treatment or whatnot? Anyway, they are alright. The Anonymous above my comment is describing the black sapote–a tropical persimmon relative that is like chocolate pudding–but is not the same fruit.

By: Anonymous

Anonymous — Sat, 28 Feb 2009 16:14:00 +0000

Just got back from Maui. While there, I found a very special fruit stand that sold the most amazing and unusual organic fruits. It was there that I found my first chocolate persimmon. The fruit was ripe and when I went to eat it, it was just like chocolate pudding. Scooped out the flesh with a spoon. Amazing! Also they had another fruit that tasted like butterscotch. If anyone knows where to get this fruit in Toronto, Canada please post.

By: Darya Pino

Darya Pino — Tue, 09 Dec 2008 21:48:00 +0000

NB:

I bet grilled persimmons wrapped in bacon would be awesome!!

And yes, definitely do not eat unripe persimmons. They can kill you. But they are so gross when unripe, I do not know who would eat them like that anyway.

By: NB

NB — Tue, 09 Dec 2008 21:29:00 +0000

Oh and btw, caveat emptor:
Beware of the Bezoar!!!!!
http://www.ncbi.nlm.nih.gov/pubmed/18951126

By: NB

NB — Tue, 09 Dec 2008 19:25:00 +0000

Chocolate persimmons are just cool fruit. But what I really wanna try is the bacon persimmon.

By: Mike

Mike — Mon, 08 Dec 2008 19:26:00 +0000

I had no idea that the persimmon season was so short! But I was driving home from work yesterday and I think I saw a persimmon tree in someones front yard- sounds like a midnight persimmon search and rescue mission to me!

By: Chinasaur

Chinasaur — Mon, 08 Dec 2008 03:41:00 +0000

I’ve seen chocolate persimmons at the Old Monterey FM. Can’t remember ever seeing them in SF though.

If you want to save persimmons past the short season you can try drying them. You can do it in the oven, and I think if you do hachiyas that way then don’t have to worry about the astringency (?). Or you can try to dry them via the fabled hoshigaki method, but I never got that to work exactly.

By: Darya Pino

Darya Pino — Mon, 08 Dec 2008 03:10:00 +0000

jed:

You should confront your fear and go buy some this weekend