Kiwi, Pomegranate, & Persimmon
The weather has shifted and so have our produce displays. The new items on the fall scene are pomegranates, kiwis, and persimmons. All three of these fruits have great texture and shape, with a color that makes them a perfect contrast for a large display of apples or pears. They also work well grouped together as the focal point of a fall display. Here are a few things to keep in mind with these products:
- Kiwis should arrive to you firm, and they will ripen over a few days to a week. When firm, their flavor is tart with subtle sweetness. As kiwi ripen, they will become softer and may wrinkle a bit. These fruits will be sweet and citrusy and may even have a slightly tropical flavor, sometimes almost banana like. Yes, kiwis are delicious, but they can also be messy. They are notoriously fuzzy fruits and shed their little shorts hairs all over any surface they touch. It’s a good idea to give their area a good wipe down every day just to limit the fuzz factor. When maintaining your displays, look for overly wrinkled fruit and cull those from your displays. But remember: Kiwi berries are best eaten when very soft and wrinkled.
- Pomegranates are a fall must-have in your department. Customers tend to seek out larger fruit, but smaller fruit are also appealing for the lower price point. Two things to watch for in your pomegranate displays are softness, and skin that appears to be hardening. This is all due to dehydration. The seeds in the soft fruit are still good and have become sweeter. These are still perfectly fine to leave in the display. The pomegranates that have had their skin turned into a hard shell need to be pulled. This is a sign they have become severely dehydrated; their seeds will start to show damage and may even completely break down.
- Persimmons come in several varieties but when we talk persimmons, we are usually referring to the Fuyu and Hachiya. The Fuyu persimmon, which looks like a tiny pumpkin, is the most popular. The Fuyu is meant to be eaten when firm and will have a crunchy texture and sweet flavor like pumpkin pie. Hachiya persimmons range from oblong to round. These are generally thought of as cooking persimmons. Unlike the Fuyu, the Hachiya is naturally very astringent and needs to be soft before eating or cooking with it. A ripe Hachiya will start to feel like a water balloon when ready to be consumed or used.
Get creative and incorporate these delicious seasonal fruits into your fall displays!