Persimmon.

A persimmon is a round, slightly flattened fruit with smooth orange skin and a green, leafy cap. The flesh is orange too and tastes sweet and mellow, a little like honey and apricot. Some kinds are eaten while still firm and crisp, like an apple. Others are eaten only when the fruit is very soft, almost like jelly, because before that they leave a dry, puckering feeling in the mouth. In Thailand persimmon is often seen dried as well as fresh.

Ways to use it

• Eat a firm one in slices, skin and all, or peeled if you prefer.
• Cut a soft one in half and scoop the flesh out with a spoon.
• Add slices to a salad with leafy greens, nuts and a light dressing.
• Spoon soft persimmon over yoghurt or blend it into a smoothie.

Storing it

Persimmon keeps ripening after it's picked. Leave firm fruit on the counter until it's as soft as you like it, and put it in a paper bag with a ripe banana to speed things up. Once ripe, move it to the fridge and eat it within a few days. Wash the skin under running water before cutting.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest or packing date and the certificate.