A Sweet Season: Persimmons
Love persimmons? Head to Japan right away to make the most of the persimmon season. Sweet, delicate and fragrant, persimmons will melt in your mouth and bring comfort. If a comfort fruit exists, it surely must be the Japanese persimmon.
From September to November, persimmons invade grocery stores and restaurant menus throughout the country. From persimmon infused rice dishes to delicately prepared persimmon sweets, the fruit is absolutely everywhere. Purchased in the United States, persimmons are often tasteless and meaty. Their Japanese equivalents, however, are equally crisp and smooth, delivering a punch of flavor with each bite.
The abundance of persimmon in autumn is a blessing to all. Compared to imported fruits, locally grown persimmon is reasonably priced and can be used for nearly any dish. From salads to baked goods, foods infused with persimmon are simple and packed with flavor. Adding persimmon to any dish is easy and creates another dimension to the dish.
The best part about persimmon season is that just when it seems to be over, different varieties of persimmons arrive in stores. September is key for fresh, ripe fruits that last into October. As the weather cools, persimmon farmers begin to dry the fruits and sell them in shops and markets as a completely different product. Dried persimmons tend to be sweeter and more expensive than their fresh alternatives.
Have you ever had a Japanese persimmon? One bite is enough to have anyone hooked for life. Be sure to try a variety of persimmon-infused dishes on your travels to Japan.
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