Half Flat of Organic Hachiya Persimmons (with T-stem)

Hachiya persimmons are an astringent-type persimmons where you have to keep them on the counter and wait until they get balloon-like soft to eat them. By then, you’ll get a jelly-like aqueous texture flesh that’s honey-sweet with subtle notes of cinnamon and apricot. Like a warm pudding! 

These Hachiyas are picked ripe but firm so they’re easy to peel  for hoshigaki and he’s left a little T-stem on them for easy hanging. Hoshigaki is a yearly ritual for us, a slow process of making the most special Japanese dried persimmon where you massage and air-dry them for weeks to break up the tannins and bring the sugars to the surface. 

Grown in Parlier.