Among the huge number of tropical fruits, persimmon is by no means the last. This tart, incredibly sweet and fragrant fruit is the favorite of all gourmets. It is part of many gourmet dishes, although it can be eaten without additives and seasonings, this will not make the taste worse. There are various varieties of persimmons, which differ from each other in taste, origin and other parameters. Consider which of them are the most popular, the sweetest.
Some persimmon varieties get their names due to external or taste characteristics. Among these, there is a kind of korolek, or chocolate persimmon. It is believed that the fruits of such a tree are the tastiest, sweetest. It grows mainly in subtropical and tropical regions, bears fruit several times a year. Dark brown flesh appears through the dark orange skin of ripe persimmon. It has a very sweet taste, which at the same time does not possess cloying. It is said 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 mandarin, 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, even to the extent that it spreads in the hands. Persimmon honey 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 bovine heart. Its fruits are large and juicy, after full ripening, 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 persimmons, among which there is Egyptian, elongated. Such fruits are considered one of the most beautiful, they are often used for serving luxurious tables. However, sweet fruit lovers do not like the Egyptian variety because of its hardness and astringency. Elongated persimmons are often cut into salads, baked with meat.
Solid, 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 light orange fruits with hard flesh inside. Also, the "Chinese woman" has a hint of astringency in her taste, like all solid persimmons. Photos of these oriental berries clearly demonstrate the eccentricity of their shape.
Among hard varieties it is also worth mentioning the “Russian woman”, which grows both in the tropics and in the southern part of temperate latitudes. The berries have a tart taste with a hint of sweetness, the pulp is soft if the fruit is fully ripe. The persimmon variety “Russian woman” is late, the berries are ripened by November, and after that they can be transported to any corner of the planet. This variety is considered one of the most common, since the tree itself is unpretentious, and the fruits are tasty and beautiful.