Sources:
Enter the
Share Market®
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova® Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Grower
Maru persimmons are a petite, semi-squat and rounded persimmon with flushed candied orange thin skin and trademark pale leafy green tops. A perfectly ripe Maru persimmon is semi-tender to the touch. Its flesh will be texturally soft and juicy, the color of burnt sugar and cinnamon, and laden with up to eight large flat seeds patterned in the shape of a star when cut in half. Regardless of seeds, the flavor of Maru persimmons is memorably warm and sweet, filled with nuances of vanilla, pear, honey and dates.
The Maru persimmons are available from Penryn Orchards for a short time during the winter months.
The Maru persimmon is actually the suffix given to a group of several persimmons, meaning it is a type of persimmon versus variety. All Maru type persimmons are classified as Diospyros kaki and they are members of the family Ebenaceae. Even though the name Maru covers several persimmons, they remain relatively obscure in the commercial marketplace and can only claim the global status of being a minor fruit. Astringency plays a large role in the developing stages of most persimmons, but not the Maru persimmon. Maru persimmons belong to an obscure family known as pollination variant, meaning due to the tannins that develop in the fruit, the fruit's flesh turns brown as it matures.
Maru persimmons can be used in both sweet and savory applications. When firm-ripe, they are preferred fresh as a salad ingredient and dessert garnish. Ripe Maru persimmons can be added to salsas, used to create sauces, pureés, jams and used as an additional ingredient for marinades. They can also be baked, used as an principal ingredient in breads, cookies, cakes and ice creams. Maru persimmons pair well with squashes, pumpkins, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. They also pair well with basil, arugula, pepitas, almonds, figs, pears, candied apricots, grilled shellfish and pork.
The name persimmon is actually an adopted name for the fruit. It was originally used by Algonquian Indians of North America, perhaps referring to the American persimmon, Diospyros virginiana,which still grows wild today. Although the name 'persimmon' is American in origin, major cultivars first brought to the United States were brought from Japan in the 1800s. The transcontinental railroad is credited with the distribution of kaki persimmons
Maru persimmons are native to Japan. They have been naturalized throughout Southeast Asia, the Mediterranean, the Americas as well as New Zealand. They prefer a subtropical to mild, temperate climate. As they are pollination variant, they require pollination to produce quality fruit. The Maru persimmon season is brief, yet it requires effort to maintain quality crops. After the dormant winter season, set fruit should be thinned in spring to maximize fruit size and yields. Another key to successful seasons is to plant companion crops, such as clover and wildflowers, near the persimmon trees, giving bees a near year-round source of food.
Recipes that include Maru Persimmons. One
is
easiest, three is harder.
People have shared Maru Persimmons using the Specialty Produce app for iPhone and Android.
| Penryn Orchard Specialties | Homepage |
Description/Taste
Maru persimmons are a petite, semi-squat and rounded persimmon with flushed candied orange thin skin and trademark pale leafy green tops. A perfectly ripe Maru persimmon is semi-tender to the touch. Its flesh will be texturally soft and juicy, the color of burnt sugar and cinnamon, and laden with up to eight large flat seeds patterned in the shape of a star when cut in half. Regardless of seeds, the flavor of Maru persimmons is memorably warm and sweet, filled with nuances of vanilla, pear, honey and dates.
Seasons/Availability
The Maru persimmons are available from Penryn Orchards for a short time during the winter months.
Current Facts
The Maru persimmon is actually the suffix given to a group of several persimmons, meaning it is a type of persimmon versus variety. All Maru type persimmons are classified as Diospyros kaki and they are members of the family Ebenaceae. Even though the name Maru covers several persimmons, they remain relatively obscure in the commercial marketplace and can only claim the global status of being a minor fruit. Astringency plays a large role in the developing stages of most persimmons, but not the Maru persimmon. Maru persimmons belong to an obscure family known as pollination variant, meaning due to the tannins that develop in the fruit, the fruit's flesh turns brown as it matures.
Applications
Maru persimmons can be used in both sweet and savory applications. When firm-ripe, they are preferred fresh as a salad ingredient and dessert garnish. Ripe Maru persimmons can be added to salsas, used to create sauces, pureés, jams and used as an additional ingredient for marinades. They can also be baked, used as an principal ingredient in breads, cookies, cakes and ice creams. Maru persimmons pair well with squashes, pumpkins, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. They also pair well with basil, arugula, pepitas, almonds, figs, pears, candied apricots, grilled shellfish and pork.
Ethnic/Cultural Info
The name persimmon is actually an adopted name for the fruit. It was originally used by Algonquian Indians of North America, perhaps referring to the American persimmon, Diospyros virginiana,which still grows wild today. Although the name 'persimmon' is American in origin, major cultivars first brought to the United States were brought from Japan in the 1800s. The transcontinental railroad is credited with the distribution of kaki persimmons
Geography/History
Maru persimmons are native to Japan. They have been naturalized throughout Southeast Asia, the Mediterranean, the Americas as well as New Zealand. They prefer a subtropical to mild, temperate climate. As they are pollination variant, they require pollination to produce quality fruit. The Maru persimmon season is brief, yet it requires effort to maintain quality crops. After the dormant winter season, set fruit should be thinned in spring to maximize fruit size and yields. Another key to successful seasons is to plant companion crops, such as clover and wildflowers, near the persimmon trees, giving bees a near year-round source of food.
Recipe Ideas
Recipes that include Maru Persimmons. One
is
easiest, three is harder.Recently Shared
People have shared Maru Persimmons using the Specialty Produce app for iPhone and Android.
Produce Sharing allows you to share your produce discoveries with your neighbors and the world! Is your market carrying green dragon apples? Is a chef doing things with shaved fennel that are out of this world? Pinpoint your location annonymously through the Specialty Produce App and let others know about unique flavors that are around them.
|
Santa Monica Farmers Market
Jeff Rieger
Near Santa Monica, California, United States1380 Taylor Road Penyrn CA 95663 916-769-5462 About 361 days ago, 10/02/19 Sharer's comments : First of the season Maru Persimmons!!! Penryn Orchards Hermosa Beach Farmers Market 1 Pier Ave Near Orange, California, United States About 627 days ago, 1/09/19 Sharer's comments : Maru Persimmons spotted at Hermosa Beach Farmers Market 1 Pier Ave. 
Specialty Produce
Near San Diego, California, United StatesAbout 717 days ago, 10/11/18 Sharer's comments : Maru Persimmons spotted at Specialty Produce. Edible when firm, cinnamon persimmons are great in salads, baked goods and fresh out-of-hand! |
