Simply sublime. This rare autumn fruit, that originated in Japan, is now grown in the lush central valley of California. We bring the pure sweetness of the persimmon to your table all year round. Truly an extraordinary snack.
Quick Tips for Enjoying Just Persimmons: Snip into cookies, muffins, fruit salad, etc. Use in chutney or as a savory sauce over meats or fish. Puree and use in traditional recipes like Persimmon Pudding.
Q: How much fresh Persimmon does it take to make the dried Persimmon? A: For Persimmon, the fresh to dry weight ratio is approximately 5 to 1.
Completely GMO Free, PAREVE and Kosher certified for year-round use exclusive of Passover by Orthodox Rabbinical Council of San Francisco.