I made several trips to Walmart to see if they had the treated Rojo Brilliante persimmons, I think, that are sold under Percinnamon branding. I’d been looking forward to those since late summer.
I went to the website of the distributor, after not finding satisfying information on their Facebook page, and only found this reference to persimmons below.
You can get Rojo Brillante from California now at a lot of Asian markets. They are mislabeled as “Hachiya” on their shipping boxes but the shape gives them away. They have their astringency artificially removed as well.
I have checked Walmart’s website a hundred times and looked in every store around here every time I’m in one. You are right, they didn’t carry them. Very disappointing, they were so good and a very good price. I would even pay extra to have some shipped if I knew that I was getting them.
I find some at the local organic store that an older man has this tree and brings the persimmons for them to sell for him. Tamopan I think that’s the name of this variety.
I found these at Giant Eagle in western PA. Overpriced like most of their produce, but in good condition. I am excited to try them; last year I had persimmons from another local store for the first time ever and was not disappointed.
Bilingual packaging??? I have bought some veg/fruits in grocery stores in the USA before with bilingual text on packaging mainly: blueberries/bleuets , raspberries/framboises and the ever popular here in Canada in the winter season: strawberries/fraises. A bit normal since those fruits are also exported from USA to Canada and laws here require bilingual packaging.
But this is the first time I see USA produced persimmons with bilingual packaging and never ever saw them sold in Quebec. Strange…Weird… because if producers pay to have bilingual packaging it’s because they want to sell to Canada, right? I want to have access to those delicious looking percinnamons ASAP, understood producers???
Unfortunately I can read the same. HUGE. Bad translation on this bag… the English word : SWEET may (or may not It’s not my native language after all…) have only one meaning but in French it’s has two: sweet and soft. So in English you can use: sweet cherries but in French you have to translate by: cerises sucrées not cerises douces (cerise in French is feminine so the adjective must also be feminine: doux for masculine and douce for feminine. As you read on the percinnamons photo: douces et prëts à manger which means for French-speaking people: soft and ready to eat instead of: sucrées et prêtes à manger.
I have written 2 times to cherry producers in the North west of the USA they continue to send us: cerises douces instead of cerises sucrées. Damn!
Marc
P.S. i still continue to eat Spanish persimmons while they last.
We have almost finished our bag of these…all fruit have dark blotches in the flesh, up near the calyx. It doesn’t seem to affect flavor or texture, but it’s not too pretty. Anyone know what gives?
I’ve experienced that as well. I imagine it doesn’t go over well with most consumers. I don’t mind, knowing some of the best persimmons are brown inside
BTW, it just occurred to me last night, that most of the methods for removing astringency from persimmons involve excluding oxygen. I’ve been doing CO2 in a gallon ziplock on these small Hachiya persimmons my wife has been buying. 48 hours does the trick, but they do soften some, and supposedly it speeds up the softening.
Other methods involve submerging in water, other methods of CO2 like dry ice, and alcohol. But what about vacuum sealing? I have a Foodsaver. I looked it up, and sure enough, it works too, at least on Giombo according to a study that Google hit.
That seems even easier than blowing up the ziplock with the Foodsaver. But wait, there’s more! Apparently temperature matters as well, it goes faster around 95F. As long as its vacuum sealed, I may as well throw it in a sous vide bath in which I can control the temperature.
