The Tamopan persimmon is a large rare acorn-shaped fruit, its horizontal constriction around the middle contribute to its unusual acorn appearance. Its thick skin is waxy and a pumpkin color tinged with bronze. Once ripe, its flesh is less than overtly juicy, yet succulent and its flavor is reminiscent of mango, pear and date.
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Maru persimmons are a petite, semi-squat and rounded persimmon with flushed candied orange thin skin and trademark pale leafy green tops. A perfectly ripe Maru persimmon is semi-tender to the touch. Its flesh will be texturally soft and juicy, the color of burnt sugar and cinnamon, and laden with up to eight large flat seeds patterned in the shape of a star when cut in half. The flavor of Maru persimmons is memorably warm and sweet, filled with nuances of vanilla, pear, and honey.
Perfectly ripe Tsuru Noko persimmons are petite, semi-tender, elongated, conical-shaped with a warm orange colored thin skin. The fruit's flesh is the color of brown sugar and cocoa and studded with thin flat seeds. Their flavor reflective of their flesh's color, filled with warm notes of chocolate, sweet baking spices and honey. Less than ripe fruits will pale in color, texture and flavor leaving a lackluster impression with the only memorable hints reminiscent of chalk.
Anjou pears are a medium-sized variety, with a slightly egg-shaped appearance. The green-skinned pears have a short, squat body and almost no neck typical of a pear. The bright green skin is often blushed with a rose flush on the side most exposed to the sun while on the tree. The flesh of the Anjou pear is bright, white and dense with a slightly sweet flavor with subtle notes of citrus. Anjou pears are very juicy when ripe.