Sado Island is the main grower of these seedless and sweet persimmons. Okesa persimmons are both tasty and healthy: rich in vitamin C, sweet, but relatively low in calories. Growers here originally produced traditional astringent persimmons (shibugaki), but results were less than ideal—so they improved the taste by applying carbon dioxide and alcohol to remove the astringency. When fresh, these persimmons can be peeled and eaten by hand. Riper and softer ones can be scooped and eaten with a spoon—or frozen into a sorbet-like treat, for a great dessert.
Sado Tourism Association