Shizuoka Hamakita Jiro Persimmon 静岡浜北次郎柿

浜北次郎柿

This variety of persimmons will need room temp ripening 7-14 days upon receiving until it is soft to touch. The more ripen it is the sweeter it is.

The Jiro persimmon, a non-astringent variety, is one of the most widely grown and popular types in Japan. It is prized for its firm flesh, crisp texture, and naturally sweet flavor, which can be eaten even before it becomes fully soft. The climate and soil conditions in Shizuoka, especially in areas like Hamakita, contribute to the excellent quality of the persimmons produced there.

Farmers in the region have refined cultivation methods to produce large, flavorful fruits, and the persimmons from Hamakita are often seen in markets across Japan, particularly in the autumn season.

次郎柿是一種整個果實都非常鮮甜的甜柿。果肉黃紅色，褐斑極細，肉質稍硬緻密，糖度較高，約17度，與同樣屬於甜柿種類的富有柿相比，果實的水分比較少，但擁有清脆的口感，非常推薦給平常不喜歡吃柿子的人試看看。而且次郎柿子幾乎沒有種子所以食用起來相當方便，也容易使用在料理中。

日本也有著「柿子變紅，醫生變白」的諺語。因為當柿子成熟時，都沒人生病，醫生沒了收入，所以都擔心到臉色變得蒼白。柿子含豐富的維他命C、B1、B2和β-胡蘿蔔素。每顆柿子所含的維他命C甚至比檸檬、草莓還要多，只要吃一顆便能提供一整天所需的維他命C。