Food Of The Gods

Food of the Gods, and aptly called so. Its glossy peel of deep-orange and red hues belies the succulence inside. As you sink your teeth into its firm flesh, the sweetness within fills your mouth with a taste that is pleasant yet decadent. It looks almost like a tomato but is inversely sugary. The sight of this ambrosia is enough to make one drool with delight.

Every year around this time, if Wuan comes to Penang, she would lug one carton of the juiciest Sharon fruit for me. The Sharon is touted as the world?s sweetest persimmons. They are seedless and have been found to significantly reduce the risk of arteriosclerosis. The Sharon fruit is cultivated in the Sharon Valley of Israel.

Wuan is here for the weekend and Eid holidays. Imagine my delight when I caught a glimpse of a box with some of the persimmons peeking out from among the things that she brought. Those were the shiniest and yummiest persimmons that I have laid eyes on for a long time. And they were also the most delicious.

Author: Peter Tan

Peter Gabriel Tan. Penangite residing in the Klang Valley. Blissfully married to Wuan. A LaSallian through and through. Minion to three cats. Wheelchair user since 1984. Columnist of Breaking Barriers with The Borneo Post. Principal Trainer at Peter Tan Training specialising in Disability Equality Training. This blog chronicles my life, thoughts and opinions. Connect with me on Twitter and Facebook.

12 thoughts on “Food Of The Gods”

  1. I am learnin something new 2day. Never knew that persimmons are called by such a lofty name. Years ago when my son was just a toddler and couldn’t yet pronounce all his words properly, he’d say he’d like a “Simple Simon” when he meant a persimmon. Hhmmm……memories… :o))

  2. Among others, it is also known as pisang kaki in Malay. Kaki is probably derived from Japanese meaning persimmon. I wonder why it is called a pisang. It is nothing like a banana at all!

  3. Dear: Peter,
    I have seen many persimmons at the market and i love to eat because its my favourite fruit.
    Wow these fruit taste sweet and tasty when its kept in the refigrerator and i think i will write till here.

    Hope to hear from you soon
    Sonia

  4. persimmons are one of my fave fruits. I tend to not like messy ones – but i really don’t mind the persimmon juice dribbling all over.. hehe.

  5. Eeeew… tht is gross!!! I like my persimmons firm. That is why I like the Sharon. Those Chinese persimmons tends to get mushy when ripe.

  6. Yummy, persimmons are really delicious but I had one experience where I bought two and had to throw them out. I was persimmon alright, except it wasn’t exactly round and slightly flattened like the ones in your picture. This one was shaped more like an apple. It was ripe but tasted bitter and I could taste the sap! Now whenever I see persimmon I wouldn’t dare buy them lest I bought the wrong type. Any ideas how to know which type to buy?

  7. Linda,
    Those bitter ones are the astringent type, usually from China. The ones you see here come from Israel and are called the Sharon. They are sweeter, smaller, almost squarish in shape and their orangey colour is more intense.

  8. Whell, its the only kind u can find here anyway.
    Did not know they where from Israel tho. 🙂

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