{"product_id":"imported-sweet-persimmons","title":"Seasonal Sweet Persimmon","description":"\u003ch2\u003eImported Sweet Persimmons\u003c\/h2\u003e\n\u003cp\u003eEnjoy the sweet, juicy bite of Imported Sweet Persimmons, a seasonal orange fruit loved for its honey-like flavour and smooth, refreshing texture. Also known as persimmon, persimmon fruit, kaki persimmon or 柿子, this fruit is popular in Singapore for fresh snacking, fruit platters, salads and desserts.\u003c\/p\u003e\n\u003cp\u003eThis product may be imported from Spain, Australia or other countries, depending on the season and latest shipment. When the Spain batch is available, customers may know it as Spanish Persimon, Persimon® or Rojo Brillante persimmon. Other imported batches may include firm-eating sweet persimmons from Australia, New Zealand, China, Japan or other growing regions.\u003c\/p\u003e\n\u003cp\u003eFor first-time customers, sweet persimmons are usually eaten fresh like an apple. Some batches can be enjoyed while firm and crunchy, while riper pieces become sweeter, juicier and more tender. The flavour is mellow and honey-like, with gentle notes that may remind customers of apricot, mango, peach, pumpkin or dates.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Imported. Country of origin may vary depending on season and shipment.\u003c\/p\u003e\n\u003ch2\u003eImported Sweet Persimmons Quick Facts\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eImported Sweet Persimmons\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ePersimmon, persimmon fruit, sweet persimmon, firm persimmon, crunchy persimmon, kaki persimmon, Spanish persimmon, Spanish Persimon, Persimon®, Rojo Brillante, Sharon fruit, caqui\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eChinese \/ Japanese \/ Korean Names\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e柿子, 柿, 柿果, カキ, kaki, 감\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBotanical Guide\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiospyros kaki, Asian persimmon \/ kaki persimmon group\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eImported. May be from Spain, Australia or other countries depending on shipment.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruit Style\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh sweet persimmon \/ firm-eating persimmon \/ seasonal imported persimmon fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOrange to deep orange skin, depending on variety, origin and ripeness\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOrange flesh, crisp to tender depending on ripeness and variety\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSweet, mellow, honey-like and lightly fruity\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm and crunchy when less ripe; juicy, tender and softer when riper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFresh snacking, fruit platters, salads, yogurt bowls, desserts and after-meal fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSingapore Season\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAvailable by import season. Spain is usually around October to January; Australia is usually around late February to mid-June; New Zealand is usually around April to July. Singapore arrivals depend on shipment.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eKeep firm fruit at room temperature if you want it softer. Refrigerate once ripe or once preferred texture is reached.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTaste and Texture\u003c\/h2\u003e\n\u003cp\u003eImported sweet persimmons have a naturally sweet, honey-like flavour. Depending on the origin and variety, the fruit may taste lightly floral, apricot-like, peach-like or date-like when ripe.\u003c\/p\u003e\n\u003cp\u003eThe texture changes with ripeness. Some customers enjoy persimmons while they are still firm and crunchy. Others prefer them slightly softer, when the flesh becomes juicier, sweeter and more translucent.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSweet imported persimmon fruit\u003c\/li\u003e\n\u003cli\u003eCan be firm, crunchy, juicy or tender depending on ripeness\u003c\/li\u003e\n\u003cli\u003eHoney-like flavour with gentle fruity notes\u003c\/li\u003e\n\u003cli\u003eCan be eaten fresh like an apple for firm-eating varieties\u003c\/li\u003e\n\u003cli\u003eGood for salads, fruit platters and desserts\u003c\/li\u003e\n\u003cli\u003eImported by season from Spain, Australia or other countries\u003c\/li\u003e\n\u003cli\u003eBest enjoyed chilled once ripe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat First-Time Customers Should Expect\u003c\/h2\u003e\n\u003cp\u003eIf you are trying persimmon fruit for the first time, expect a sweet orange fruit with a smooth, mellow flavour. It is not citrusy or sour. The sweetness is closer to honey, apricot, mango, peach or dates.\u003c\/p\u003e\n\u003cp\u003eFor firm-eating persimmons, the fruit can be sliced and eaten while still crisp. If the fruit feels too firm and tastes light, leave it at room temperature for a short while until it becomes sweeter and more tender.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFirst-Time Question\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWhat to Expect\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIs persimmon sweet?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes. Ripe persimmon fruit is naturally sweet and honey-like.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCan I eat it firm?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm-eating varieties can be eaten crisp, but some persimmons should be softened first. Check the current batch if unsure.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCan I eat the skin?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes, the skin can be eaten after washing, though some customers prefer peeling it.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIs it juicy?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes. Riper persimmons become juicier and more tender.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I eat it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eWash, remove the leafy top, slice into wedges and enjoy fresh.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003ePersimmon Season in Singapore\u003c\/h2\u003e\n\u003cp\u003ePersimmons in Singapore are imported, so availability follows the harvest seasons of supplying countries. The exact origin can change across the year depending on shipment, quality and market supply.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eTypical Harvest \/ Export Season\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSingapore Availability Guide\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpain\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUsually October to January for Spanish Persimon \/ Rojo Brillante\u003c\/td\u003e\n\u003ctd\u003eOften appears around October to February, depending on shipment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAustralia\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUsually late February to mid-June\u003c\/td\u003e\n\u003ctd\u003eOften appears around March to June or early July\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eNew Zealand\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUsually April to July export season\u003c\/td\u003e\n\u003ctd\u003eOften appears around May to July or August\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eJapan \/ China \/ Korea\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eUsually autumn to winter, depending on region and variety\u003c\/td\u003e\n\u003ctd\u003eOften appears around September to January, depending on shipment\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eAs a simple guide, imported persimmons are usually easier to find in Singapore during two main windows: \u003cstrong\u003eOctober to February\u003c\/strong\u003e for northern hemisphere supply, and \u003cstrong\u003eMarch to July\u003c\/strong\u003e for Australia and New Zealand supply. Availability can still vary by batch.\u003c\/p\u003e\n\u003ch2\u003eSpanish Persimon and Other Imported Persimmons\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eSpanish Persimon\u003c\/strong\u003e is a common customer search term for firm Spanish persimmons, especially the Rojo Brillante type sold under the Persimon® name. These persimmons are usually large, oblong and sweet, with firm orange flesh after the astringency has been removed.\u003c\/p\u003e\n\u003cp\u003eHowever, this product page is written as \u003cstrong\u003eImported Sweet Persimmons\u003c\/strong\u003e because the origin may not always be Spain. If the current batch is from Australia, New Zealand, China, Japan or another country, the product should still remain accurate.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eName\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eMeaning on This Product Page\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePersimmon Singapore\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eImported persimmons available for customers in Singapore\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePersimmon Fruit\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMain fruit name for fresh orange persimmons\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSpanish Persimon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpain-origin firm persimmon style, when available\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePersimon®\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBrand name associated with selected Spanish Rojo Brillante persimmons\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eRojo Brillante\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpanish persimmon variety known for large size and sweet firm flesh after de-astringency\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eKaki Persimmon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAsian persimmon \/ Diospyros kaki naming\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003ePersimmon Pronunciation\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003ePersimmon\u003c\/strong\u003e is pronounced roughly as \u003cstrong\u003eper-SIM-mon\u003c\/strong\u003e. Some customers may search for \u003cstrong\u003epersimmon pronunciation\u003c\/strong\u003e or \u003cstrong\u003epersimmon pronounce\u003c\/strong\u003e because the spelling can look unusual.\u003c\/p\u003e\n\u003cp\u003eA simple way to say it is: \u003cstrong\u003eper-sim-mon\u003c\/strong\u003e, with the stress on the middle sound.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWord\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSimple Pronunciation\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePersimmon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eper-SIM-mon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eKaki\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ekah-kee\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCaqui\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003ekah-kee, commonly used in Spanish\/Portuguese contexts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Choose Persimmons\u003c\/h2\u003e\n\u003cp\u003eChoose persimmons with bright orange to deep orange skin, a fresh appearance and no mould, leaking juice or fermented smell. For firm-eating types, a gently firm fruit is normal and can be eaten crisp.\u003c\/p\u003e\n\u003cp\u003eIf you prefer a sweeter and juicier bite, choose fruit with a slight give. Very hard fruit may taste lighter, while overly soft fruit should still smell fresh and not sour.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhat to Look For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eGood Sign\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColour\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright orange to deep orange skin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm for crunchier eating, slight give for sweeter and juicier eating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmooth-looking skin with no mould or leakage\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLight sweet fruit aroma when riper\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvoid\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMould, leaking juice, sour smell, fermented smell or badly collapsed fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Eat Persimmon Fruit\u003c\/h2\u003e\n\u003cp\u003eWash the persimmon gently, remove the leafy top and slice into wedges. The skin can be eaten after washing, but you can peel it if preferred.\u003c\/p\u003e\n\u003cp\u003eFirm persimmons can be eaten like an apple. Softer persimmons can be spooned, sliced carefully or added to desserts, yogurt and smoothies.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eWash gently before eating\u003c\/li\u003e\n\u003cli\u003eRemove the leafy top\u003c\/li\u003e\n\u003cli\u003eSlice into wedges or thin pieces\u003c\/li\u003e\n\u003cli\u003eEat firm fruit for a crunchy bite\u003c\/li\u003e\n\u003cli\u003eLet fruit soften if you prefer a juicier texture\u003c\/li\u003e\n\u003cli\u003eEat with skin on or peel if preferred\u003c\/li\u003e\n\u003cli\u003eServe chilled for a refreshing fruit plate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eServing Ideas\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eFresh sliced persimmon fruit\u003c\/li\u003e\n\u003cli\u003ePersimmon with yogurt and granola\u003c\/li\u003e\n\u003cli\u003ePersimmon salad with leafy greens\u003c\/li\u003e\n\u003cli\u003ePersimmon with cheese and nuts\u003c\/li\u003e\n\u003cli\u003ePersimmon fruit platter with apples and grapes\u003c\/li\u003e\n\u003cli\u003ePersimmon slices with green tea\u003c\/li\u003e\n\u003cli\u003eRoasted persimmon dessert\u003c\/li\u003e\n\u003cli\u003ePersimmon muffin, cake or bread\u003c\/li\u003e\n\u003cli\u003ePersimmon smoothie or puree\u003c\/li\u003e\n\u003cli\u003eSimple after-meal fruit plate\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eImported Persimmon Nutrition\u003c\/h2\u003e\n\u003cp\u003eApproximate values per 100g of raw Japanese \/ Asian persimmon. These are general persimmon nutrition values and are not specific lab-tested values for the current imported persimmon batch. Exact values may vary depending on variety, size, origin, ripeness and batch.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCalories\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 70 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 18.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Sugars\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 12.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fiber\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 3.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 0.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Fat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 0.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePotassium\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 161 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin C\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 7.5 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin A\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 81 µg RAE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003ePersimmons can be enjoyed as a fresh fruit that naturally contains water, carbohydrates, fruit sugars, dietary fibre, potassium, vitamin C and carotenoids. They should not be treated as a medical food or used to claim cancer prevention, blood pressure reduction, disease prevention or other medical effects.\u003c\/p\u003e\n\u003ch2\u003eStorage and Handling Guide\u003c\/h2\u003e\n\u003cp\u003eFirm persimmons can be kept at room temperature if you want them to soften slightly. Once ripe or once you are happy with the texture, refrigerate and eat soon for the best quality.\u003c\/p\u003e\n\u003cp\u003eDo not wash before storage. Wash only before eating. Cut persimmon should be covered, refrigerated and eaten soon.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep firm fruit at room temperature if softening is preferred\u003c\/li\u003e\n\u003cli\u003eRefrigerate once ripe or once preferred texture is reached\u003c\/li\u003e\n\u003cli\u003eDo not wash before storage\u003c\/li\u003e\n\u003cli\u003eWash only before eating\u003c\/li\u003e\n\u003cli\u003eHandle gently to avoid bruising\u003c\/li\u003e\n\u003cli\u003eStore cut fruit covered in the refrigerator\u003c\/li\u003e\n\u003cli\u003eEat cut fruit soon for best freshness\u003c\/li\u003e\n\u003cli\u003eDiscard if mouldy, leaking, sour-smelling or fermented-smelling\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SKC Fruits","offers":[{"title":"Australia - 1 Large Pc","offer_id":40704076152930,"sku":"","price":3.8,"currency_code":"SGD","in_stock":true},{"title":"Australia - 5 Large Pcs","offer_id":42008395972706,"sku":null,"price":16.0,"currency_code":"SGD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/2880\/9826\/products\/imported-sweet-persimmons.jpg?v=1782924260","url":"https:\/\/www.skcfruits.com\/products\/imported-sweet-persimmons","provider":"SKC Fruits","version":"1.0","type":"link"}