The Kishu tangerine is a seedless, easy to peel variety. Measuring about two inches in diameter, the skin is very loose and the flesh is bright orange with a mild, sweet flavor.
Monterrey pears are a large variety from northern Mexico, botanically a cultivar of Pyrus pyrifolia. The Asian pear hybrid was selected from the tree of a popular southern Texas variety. Monterrey pears are a cross of European pear and a Japanese pear.
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The Tamopan persimmon is a large rare acorn-shaped fruit, its horizontal constriction around the middle contribute to its unusual acorn appearance. Its thick skin is waxy and a pumpkin color tinged with bronze. Once ripe, its flesh is less than overtly juicy, yet succulent and its flavor is reminiscent of mango, pear and date.
Tamopan persimmons are available in the fall.
The Tamopan persimmon, botanical name D. kaki, is the fruit of a deciduous and evergreen tree of the Ebenaceae (Ebony) genus. It is one of thousands of persimmon varieties, though only a limited number of varieties have been accounted for because of multiple factors. One is that there has been a microcosm of scientific studies dedicated to persimmons. The other principle factor is that persimmons spontaneously mutate all the time, hence new varieties evolve due to a giant amorphous gene pool created with no DNA history available to detect and cross-reference from. Two determining characteristics remain constant regarding the Tamopan: it is a pollination-constant variety, meaning it doesn't require pollination to set fruit and that it is an astringent type, thus can only be consumed (with pleasure) when ripe.
Tamopan 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 Tamopan 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. Tamopan persimmons pair well with nuts such as almonds, hazelnuts, pepitas and pistachios, bright fresh cheeses such as mild chevre, aged cheeses such as manchego and parmesan. They also pair well with basil, arugula, apples, pears, dried fruit such as cherries and figs, candied apricots, grilled shellfish and pork.
As scientific research is historically limited regarding all persimmons, the ancestor of Tamopan persimmons, if it still exists in the wild, remains a mystery. The species, kaki, is thought to be native to China, as rootstocks native to China have produced large trees of an indefinite length of life. The Tamopan has roots in China and via China found its geographical influence reaching America in 1905, as agricultural explorer Frank Meyer brought several specimens with him.
Restaurants currently purchasing this product as an ingredient for their menu.
|Georges at the Cove||San Diego CA||858-454-4244|
|Cesar RSF||Rancho Santa Fe CA||858-771-1313|
|Inn at Rancho Santa Fe||Rancho Santa Fe CA||858-381-8289|
|Searsucker Del Mar||San Diego CA||858-369-5700|
|Spoutable||San Diego CA||619-743-7491|
|Cow by Bear||San Diego CA||415-565-9989|
|Catamaran||San Diego CA||858-488-1081|
|Rancho Valencia||Del Mar CA||858-756-1123|
Recipes that include Tamopan Persimmons. One is easiest, three is harder.
|The Conscientious Eater||Crockpot Persimmon Applesauce|
|Sweet Life||Orange Persimmon Margarita|
|Vikalinka||Pork Roast with Warm Persimmon Sauce|
|Lila's Kitchen||Persimmon, Fresh Mint + Ricotta Salata Caprese|
Someone spotted Tamopan Persimmons using the Specialty Produce app for iPhone and Android.
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