This product is cut and weighed fresh when you order, exact price will be confirmed once it is weighed.

Fresh Italian Persimmons

HK$80 HK$158 HK$315

Estimated price per pack

Thanks to its original characteristic, the persimmons helps us to overcome the moments when we are weakest, such as the late autumn. Its color refers to the last warm rays of the sunset, and when one stands out in the cold of the misty landscape, its typical red-orange color that stands out on the shafts grayscale and bare resembles a small sun that radiates energy. Fruit originating in China, the persimmons was cultured in Japan around the year 1000 and, toward the end of 1700, thanks to the first Catholic missionaries, was introduced to Europe, but only after a long time it was realized (at the beginning of the ‘ 900), which was a fruit very tasty even to eat.

PERSIMMON JAM

INGREDIENTS:4 big persimmons, 1 lemon, 1 cup of sugar

Wash and dry the cachi, then remove the seeds, peel them, then chop the flesh into small pieces with a knife. Remove the lemon rind, cut it in half and squeeze out the juice, removing the seeds. Then put the persimmons pulp in a saucepan or pot, usually, used to jam. Add sugar, lemon juice and lemon zest, then warmed slowly stirring, until the sugar has dissolved. Then raise the heat and, stirring constantly, bring to a boil. Every so you'll have to skim the surface of the jam, so as to obtain at the end a purer product. After 30 minutes, with a teaspoon drawn a minimum amount of compound and place it on a flat plate. Go through with a spoon or a finger (being careful, it's hot!): Jam can be considered cooked when the line you draw remains in place for a few seconds before retiring; if it disappears immediately go on cooking it. It may happen that you have to repeat the test a few times. When it is ready, turn off the heat, remove the lemon rind from the preparation and let it cool before pouring it in your jar and proceed with the formation of the void.

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