Fuyu and Amagaki Persimmons at Sebastopol Farmers Market
Last Sunday at the Sebastopol farmers market felt much more like fall, finally. Still some vestiges of heirloom tomatoes and summer stone fruits, but the autumnal produce harvest was also out in full force. The day before, I'd been to the Ferry building market in SF and eyed the lovely displays of persimmons but balked at the $3 per pound prices. In Sebastopol the prices were much more down to earth and for plumper fruit.
Twin Peaks was offering fuyus, hachiyas, and new to me, amagakis. The amagakis are also firm-fleshed when ripe, similar to a fuyu. They are lighter in color, more toward yellow than red-orange. The shape is ovoid and the lack of ridges makes them easier to peel. Smoother in texture and juicier, similar to a not-quite-ripe nectarine, these are sweeter too than the same grower's fuyus. These are seedless with some brown filaments marking the flesh that may be vestigial seeds. The amagakis were $2 per pound and highly recommended. Twin Peaks will ship too.
http://www.twinpeaksent.com/
Twin Peaks amagakis -
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I bought my fuyus from Schletewitz Family Farm of Sanger. Bigger and juicier than Twin Peaks' fuyus, these were $1.50 per pound. While they are enjoyable when firm and apple-crisp, I'm finding I like them better when they give a bit when squeezed. At the softer stage, some of the flesh has a mango-like texture and honeyed sweetness. One has been seedless, while others have one to four large brown seeds. These are absolutely terrific as well.
Schletewitz fuyus -
http://static.flickr.com/113/29206731...
Melanie Wong
Nov 12, 2006 03:21AM
Where are hounds buying hachya persimmons? I don't see them too often, probably because they are so fragile when they get soft. I've been buying at the grocery at the corner of 5th and Clement. Sometimes quality varies.
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try SF produce mkt on Jerrold. bought a 60-lb box of fuyu's for $20 3 1/2 weeks ago from Universe.
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Berkeley Bowl has what I consider a great service (and they probably consider a way to avoid having to toss out overripe persimmons) Near the berry section, in the cooler with the fresh oj, they usually have really ripe hachya persimmons. These are ready to use right this minute. Wonderful not to have to wait for days with the persims perched on the window sill.
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FYI, amagaki is a term that just means sweet persimmon, as opposed to shibugaki, which means...I guess it means astringent persimmon (e.g., hachiyas). So, Fuyu persimmons *are* amagakis. Generally, in Japan, shibugakis incorporate some kind of preparation besides just getting them extra ripe, like marinating them in shochu or freezing, or other methods to reduce the "shibui" (astringent) qualities.
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I just checked Twin Peaks site, and they acknowledge that amagaki means sweet persimmon. It's a particular strain developed by them.
I'm wondering if the "Fuyus" sold by Schletewitz might be some other sweet cultivar since they had seeds.
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I bought 5 plump (as in large, but still firm) hachiyas on Saturday at the Danville farmer's market at $1 per pound. Sorry, I don't recall the name of the stand but they were definitely busy. Since they're in season now, you'll probably be able to find them at many of the farmer's markets.
I think that people tend to steer away from the hachiyas b/c they're so astringent when firm, but all you have to do is stick them in a paper bag for a few days until they ripen (mushy soft to the touch) into a perfectly soft and sweet fruit that has no hint of that gross mouthfeel.
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