FreshPoint

Description:

This dry fruit is so special, Slow Food has accepted Hoshigaki into their Ark of Taste. From the Slow Food USA website: ” Hoshigaki are persimmons that are peeled and dried whole over a period of several weeks through a combination of hanging and delicate hand-massaging, until the sugars contained in the fruit form a delicate ” bloom,” a surface dusting that looks like frost. Unlike sliced dried fruit, which tend to be brittle and leathery, Hoshigaki are succulently tender and moist, with concentrated persimmon flavor. The Hoshigaki method is traditional to Japan, and came to America with Japanese American farmers. Because they are so labor-intensive, Hoshigaki all but disappeared from commercial production.” The flavor and texture are spectacular, and chefs all over the country are raving about the fruits of the Japanese growers’ labor.