Among the huge number of tropical fruits, persimmon is far from the last. This tart, incredibly sweet and fragrant fruit is a favorite of all gourmets. It is included in many gourmet dishes, although it can be eaten without additives and seasonings, this will not make the taste worse. There are different varieties of persimmon, which differ from each other in taste, origin and other parameters. Let's consider which of them are the most popular, the sweetest.
Some varieties of persimmon get their names because of their appearance or taste. Among those there is also a variety of kinglet, or chocolate persimmon. It is believed that the fruits of such a tree are the most delicious, the sweetest. It grows mainly in subtropical and tropical regions, bears fruit several times a year. A dark brown flesh shows through the dark orange skin of a ripe persimmon. It has a very sweet taste, which at the same time does not have cloying. They say that such juicy varieties of persimmons are created in order to get drunk with them. These fruits contain the maximum amount of water.
This variety is followed by the tangerine, or, as it is also called, honey variety. Such fruits are small in size, their skin has a bright orange color. When the fruit is fully ripe, it becomes very soft, to the point that it spreads in the hands. Honey persimmon has such a name because it has an incredibly sweet taste, up to cloying.
An analogue of tangerine persimmon is tomato, which is sometimes called a bull's heart. Its fruits are large and juicy, after full ripening they retain their bright orange color. The pulp becomes soft, sweet and literally spreads in the hands. That is why these fruits are not transported, but eaten directly in the places where they grow.
Now let's talk about hard varieties of persimmon, among which there is an Egyptian, elongated. Such fruits are considered one of the most beautiful, they are often used for serving luxurious tables. However, lovers of sweet fruits dislike the Egyptian variety because of its hardness and astringency. Elongated persimmons are often cut into salads, baked with meat.
Hard, tart and Chinese persimmon, which also has a specific shape. Unfortunately, in our regions, such fruits are not so common. In the original, these are fruits of a light orange color, inside of which there is a hard pulp. Also, the “Chinese woman” has notes of astringency in its taste, like all hard varieties of persimmon. Photos of these oriental berries clearly demonstrate the originality of their shape.
Among hard varieties it is also worthcall the "Russian", which grows both in the tropics and in the southern part of temperate latitudes. Berries have a tart taste with hints of sweetness, the flesh is soft if the fruit is fully ripe. The Russian persimmon variety is late, the berries are ripe by November, and after that they can be transported to any corner of the planet. This variety is considered one of the most common, as the tree itself is unpretentious, and the fruits are tasty and beautiful.
