Persimmon

Persimmon is an indispensable name in this exotic Korean fruit list. It is a member of the Ebenaceae family and native to China, Northeast India, and Indochina. South Korea, Japan, and China are the most persimmon producers worldwide. It first appeared in Korea in the fourteenth century and then slowly spread throughout this nation. Its skin exhibits yellow-orange or deep red-orange undertones depending on the kind. When making Sujeonggwa with ginger and cinnamon, dried gam is a fantastic option.

Ripe persimmons typically exhibit colors of orange, dark brown, or yellow. This fruit's primary flavor is sweetness. Its flavor may make you think of honey. The sugars fructose, glucose, and sucrose are abundant in this fruit. After three to five days of storage, it will start to turn dry. Dried persimmon can be used in food in a variety of ways. It is wonderful to make top-notch teas and other beverages from them. As a result, it's common to see persimmons strung up outside of Korean homes. Persimmons come in two primary varieties: astringent and non-astringent. The astringent variety has a heart-like form and is high in tannins. The non-astringent kind, meanwhile, has a tomato-like appearance and contains little tannin.