We are Japonsko Jabolko based in Valandovo , Macedonia. We are member of Tradekey.com since June, 2009. Our business is related to Agriculture industry and we specifically deal in Persimmon Fruit (Diospyros Kaki). Please find our product details below:

Persimmon Fruit (Diospyros Kaki)
A persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family (Ebenaceae).

Commercially, there are generally two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening. The astringency of tannins is removed through ripening by exposure to light over several days.

The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

Persimmon Fruit (Diospyros Kaki)
A persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family (Ebenaceae).

Commercially, there are generally two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening. The astringency of tannins is removed through ripening by exposure to light over several days.

The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm to very very soft.

Thank you for taking the time to go through our business profile. If there are any question, inquiry or comments, please feel free to contact us.