Korean Job Discussion Forums

[joesp]

Are there two kinds of persimmons:
1) eat crunchy
2) suck juicy

my question is, if (1) gets old, do they become (2) or are they just rotten. I bought a bag of 5 soft persimmons that are shaped like persimmons #1 but I wonder if they're just rotten. Their shape seems completely different. Is it okay to eat older persimmons #1 ? they turn orange like the other ones .....

[giraffe]

There are different kinds of persimmons ( shape, colour as you can read on Wiki.

http://en.wikipedia.org/wiki/Persimmon

but this is the one we mostly eat in korea i think

http://en.wikipedia.org/wiki/Diospyros_kaki ( AKA as the Japanese Persimmon... haha im sure koreans wouldn't agree )

And yes , as far as i know the crunchy one like an apple is the same fruit as the juicy ripened one.

personally i cant eat the juicy one but I do LOVE the crunchy one and buy them when they are in season.

There's also the dried persimmons which are really really sweat. kind like a gooey dried apricotes/dates

[joesp]

on the wikipedia page, they show two persimmons that are the two different types, called there the "jiro" and the "hachiya". I wish I knew what these were in Korean.

I seem to have just bought old "jiro" that have become dark red and soft.

[giraffe]

well in korea you most likely bought the Diospyros kaki thats the variety thats most common here... ( looks just like the jiro) ..

But I've seen The heart shape ones here too but that jsut seems to be a variety of the kaki ... the Koushu-Hyakume

[fermentation]

There are the ones that are hard and crunchy and I hate them. Then there are the ones that are softer and sweeter. Then there are the ones that gooey and you have to eat them with a spoon. That last one is the best. I have no idea if they're all different species. I'm pretty sure it would be easy to look up on google or naver but I am lazy.

[Rutherford]

There are a few kinds of persimmons common in the markets this time of year. I'm not sure about all the differences so if you're an aspiring persimmon expert go talk to your local fruit ajossi.

The hard ones are called 단감 (dan gam) or just 감. You peel, cut, and eat them like a more boring version of an apple. Don't eat them unripe (probably bitter and hard) or you will get stones in your stomach.

The hard ones are dried until they're soft, flat, and sometimes have a white sugary coating. These are called 꽃감 (goat gam). They're also sometimes dried and shredded making 감마렝이 (not sure of the spelling.

The soft ones that look like orange tomatoes are called 홍시 or 반시 (hongshi or banshi). You pull the leaves/stem part off and then split it in half in your hands. Then you suck the inside stuff out. You can also freeze them and eat them like a sherbet.

There's another kind that is soft inside but bigger than these two varieties called a 대봉 (dae bong)

[schwa]

Last week a teacher brought some homemade dried persimmon to school, reminiscent of dried apricots. Awesome. I'm generally not a fan of the fruit.

I've got a young persimmon tree in my garden out my window in front of me. It produced two persimmons. Theres a small bird enjoying one of them as I type.

Mature persimmon trees are beautiful when they drop their leaves & are hung with lots of bright orange fruit, like ornaments.

I remember a post here a few years ago where some guy bought a bunch of the redder ones at the market & was well into the process of making spaghetti sauce. Then he tasted it.