Comments on: In Search of the Chocolate Persimmon

By: Patrick Lopez

Patrick Lopez — Thu, 29 Nov 2012 18:35:00 +0000

I found them at Berkeley Bowl marketplace yesterday!

By: Kerry Byrne

Kerry Byrne — Tue, 20 Nov 2012 18:18:00 +0000

This solves a great puzzle for me! I found some persimmons on the UC Davis campus and was wondering why they were brown inside, and sometimes astringent. I think I found a chocolate persimmon tree!!

By: Penelope Gordon

Penelope Gordon — Thu, 15 Nov 2012 22:38:00 +0000

I was introduced this Fall to the Coffeecake Persimmon by one of my favorite organic fruit and nut vendors at the Tuesday and Saturday Farmers’ Market on Webster Street in Alameda – Yummmmmy! I hadn’t realized how spoiled we’d gotten until the supply ran out and we’re back to eating regular Fuyu persimmons. The Fuyu are okay, but the flavor is not as complex, and the skins are a bit tough. I only encountered one Coffeecake Persimmon that was a tad astringent, presumably due to insufficient pollination: unlike its brethren, that particular fruit had a notable lack of seeds. The rest of the fruit was delicious whether eaten at the crunchy or jellied stage of aging – no worrying about brown vs. yellow parts.

By: Simona

Simona — Sun, 11 Nov 2012 19:35:00 +0000

Thank you so much for the article. I just bought a chocolate persimmon at the Temescal Farmers’ Market (from Blossom Bluff). I heard the word chocolate and of course I had to get it. It’s not yet ripe, so I must be patient.