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Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. [1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.
The fruit is then further dried by exposure to heat over several days before being shipped to market, to be sold as dried fruit. In Japan, the dried persimmon fruit is called hoshigaki, in China shìbǐng (柿餠), in Korea gotgam or Geonsi (乾枾), and in Vietnam hồng khô (紅枯). It is eaten as a snack or dessert and used for other ...
Diospyros lotus, with common names date-plum, Caucasian persimmon, or lilac persimmon, is a widely cultivated species of the genus Diospyros, native to temperate Asia and southeast Europe. Its English name derives from the small fruit, which have a taste reminiscent of both plums and dates. It is among the oldest plants in cultivation.
Experts tips on how to shop for, store and cook with this gorgeous seasonal fruit. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 more ways to ...
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Diospyros kaki, the Oriental persimmon, [2] Chinese persimmon, Japanese persimmon or kaki persimmon, [3] is the most widely cultivated species of the genus Diospyros. Although its first botanical description was not published until 1780, [ 4 ] [ 3 ] D. kaki cultivation in China dates back more than 2000 years.