Blend with unsweetened cocoa powder and refrigerate for 2 hours for a lovely sweet pudding.
Origin
Loto di Romagna is a persimmon variety belonging to the Ebanacee family and its scientific name derives from the plant’s one, Diospyros, “Bread of the Gods”. Already cultivated in Japan and China 2000 years ago, it arrived in italy around IXX century and its cultivation developed especially in Emilia Romagna. This variety, the most famous one, ripens in October, November and December when the pulp changes its color becoming orange/red. Because it contains a lot of tannin, when you pick the persimmon it tastes very sourly. This is why it has to ripen for a few days.
Cookit
With its juicy and sweet flesh because of the high amount of sugar, the Loto di Romagna is ideal to be eaten fresh, sliced in four and eaten directly with a spoon. Delicious with whipped cream and a bit of cocoa. But also dry, if you hang them the wall, in a dark and aired place, after you peel them!
Did you know
The persimmon tree, the Diospyros lotus, was known by people form China as the “seven virtues threes”. You can call it kaki too, while the plant remains diospiro or lotus, not kaki, as many wrongly call it.
