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With the persimmon season approaching – heres another use, for those who enjoy tradition – and have a bit of time on their hands. Taken from an article in The Post and Courier, South Carolina.

Leading up to Christmas in Charleston, it’s not just stockings that get hung by the chimney with care. During persimmon season, chefs tack the strung-up fruit to their walls and rafters to make hoshigaki, a chewy dried treat.

In Japan, where persimmons are prevalent, eaters air-dry the fruit to create what Saveur has called “the Kobe beef of healthy snacks.” That designation doesn’t have anything to do with the fruit’s flavor. Instead, it’s a reference to the special treatment the persimmons receive.

Once hung out under the sun, the peeled persimmons are left alone for a few days, and then gently massaged on a daily basis for six weeks or so. The rationale behind the massages involves the conjuring of sugars concealed within the fruit, and the smoothing of its skin: If an aging persimmon wrinkles, the folds are at risk of developing mold. The goal instead is to produce what looks like a powdered sack of ochre-hued sweetness.

Also like Kobe beef, hoshigaki isn’t cheap. It retails for about $40 a pound. Last winter, The San Francisco Chronicle declared hoshigaki the season’s “breakout social media star.”

The 2017 AGM was held at the Emerald Hotel in Gisborne on 20 February.

It is an opportunity to look back on what has been achieved over the last year, and to appreciate is always interesting to look back over the year and review the work that is undertaken.

Market development remains a major use of our resource, with the China market opening up, and  the  application for access to the USA  making good progress over the last year.

Activities are funded largely by levy, which remains at 7 c/ kg.

The meeting continued on the next day with visits to NZ Fruits, the industry’s largest packhouse, and one of the local export orchards.

Commercial growers who would like to be part of these activities can contact PIC through this website.

 

An article by Joan Nathan, about several persmmons dishes that she had tasted, with the recipe for “the best quinoa salad I have ever tasted, served with—you got it—persimmons”.

This quinoa dish is a fitting recipe for Tu B’Shevat, the New Year of the Trees—in 2017, it starts the evening of Feb. 10—but is equally satisfying at any time throughout the year. This delicious salad is a global fusion of ingredients, combining the Andean grain with the Asian persimmon, once called “God’s pear” or “divine fruit.”

For the full article and recipe,  click on this link: http://www.tabletmag.com/jewish-life-and-religion/222608/quinoa-salad. The article appeared in Tablet, a daily online magazine of Jewish news, ideas, and culture.

From humble beginnings in 1989 Gisborne company First Fresh has grown substantially over the years to the point where it is now one of the leading marketers of citrus in New Zealand and certainly Gisborne’s largest.

The company is also New Zealand’s largest marketer of persimmons selling nearly 70 percent of the national crop. Kiwifruit is the third product category.

For the full article on First Fresh, printed in the Gisborne Herald, click on this link.

High hopes for citrus
From Country Life, 9:25 pm on 11 November 2016, an article on the Wi Pere Trust, an export persimmon orchard amongst other crops.

The Wi Pere Trust in Gisborne is looking at expanding its citrus crops due to market demand and aims to employ its stakeholders on the orchards.At present, the Trust has 100 hectares of citrus, kiwifruit and persimmons but operations manager Wayne Hall says in the next few years that will grow to 150 hectares

Wi Pere Trust is predicting strong growth for its horticultural operations in Gisborne.

For the original written article, and links to the radio interview, click on this link.

Persimmons feature in the TV programme “New Zealand with Nadia Lim”.

This programme has aired on the Food CHannel Asia, and TVNZ in New Zealand. To see the persimmon sections of the programme, in which Nadia visits an orchard and prepares Persimmon Pear Fennel Greek Salad , click on this link – Nadia.