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  2. Persimmon - Wikipedia

    en.wikipedia.org/wiki/Persimmon

    Oriental persimmon fruit, whole and halved, of the firm cultivar 'fuyu'. Persimmon fruit seed Persimmons on a tree at Bilpin, New South Wales.. The persimmon (/ p ər ˈ s ɪ m ə n /) is the edible fruit of a number of species of trees in the genus Diospyros.

  3. Everything You Need to Know About Cooking With Persimmons ...

    www.aol.com/persimmons-everything-know-delicious...

    • Fuyu persimmons are short and round and look a bit like an orange tomato. The non-astringent variety has wide leaves on top and a flat bottom. The non-astringent variety has wide leaves on top ...

  4. Diospyros kaki - Wikipedia

    en.wikipedia.org/wiki/Diospyros_kaki

    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.

  5. File:Fuyu persimmon fruits, one cut open.jpg - Wikipedia

    en.wikipedia.org/wiki/File:Fuyu_persimmon_fruits...

    English: Two fuyu persimmon fruits (Diospyros kaki), one cut in half Español: Dos caquis ( Diospyros kaki ), uno cortado por la mitad. Čeština: Dva kusy ovoce kaki stromu tomel japonský ( Diospyros kaki ) , pravý plod přeříznutý v půli.

  6. Talk:Persimmon - Wikipedia

    en.wikipedia.org/wiki/Talk:Persimmon

    Coffeecake persimmons, a (usually) non-astringent fuyu variety grown in California, have a very tasty edible, dark brown speckled flesh. A more typical (non-astringent) fuyu has a light orange flesh when hard; when further ripened (at room temperature) after picking, the flesh darkens and softens but is still edible.

  7. Dried persimmon - Wikipedia

    en.wikipedia.org/wiki/Dried_persimmon

    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.