Pione and Kyoho have in common. It’s like a parent-child relationship.
Among the grape varieties that can be roughly divided into red, green and black, both Pione and Kyoho are classified as black. The skin contains anthocyanin, a type of polyphenol, and the higher the content, the darker the color.
Since Pione is a variety made by crossing Kyoho and Canon Hole Muscat, it has a Kyoho-like character. As with Kyoho, the grains are large and juicy.
What is the difference? Fruity Pione, rich taste Kyoho
Both are large in size, but the Pione tends to be slightly larger.
The taste of Pione is refreshing with a strong sweetness and refreshing acidity, and it is fruity and refreshing. It has a Muscat taste, so it seems to be more refreshing than Kyoho.
On the other hand, Kyoho has a strong sweetness and a refreshing acidity like Pione, but it is a rich taste.
The conclusion is that both are delicious.
Features of fruity Pione
Pione is around the same time as Kyoho. Although there are differences in production areas, it seems that the beginning of the season is early in June and the end of the season is late in November. The main production areas are Okayama prefecture (about 40%), Yamanashi prefecture (about 20%), Nagano prefecture (about 10%), and three prefectures, which produce 70% of the total.
Features of Kyoho with rich taste
Kyoho appears around the beginning of the season in early June around the same time as Pione, and the end of the season later in November. The main production areas are Yamanashi prefecture (about 30%), Nagano prefecture (about 30%), Fukuoka prefecture (about 10%), and the three prefectures produce nearly 70% of the total.
How to choose delicious Pione and Kyoho: Large and thick grains …
(1) Dark color: Color is an important point in determining whether nutrition is prevalent.
(2) Thick and green axis: It is evidence that the thicker axis is full of nutrients. Also, pick a fresh green one instead of a brown one.
(3) Large grains: Choose one that is full of fluffy fruits.
(4) A lot of white powder (bloom) on the skin: Bloom is said to have a function of keeping freshness and a function of preventing infection by pathogenic bacteria. It looks moldy at first glance, but it is okay to eat it.
Recommended way to eat: As is and smoothie
Of course, it’s most popular to chill it a little in the refrigerator, wash it lightly and eat it as it is. In Japan, it is normal to peel and eat.
However, the skin contains a lot of nutrition. It is oleanolic acid contained in bloom (white powder), which is often mistaken for mold as an anthocyanin, a kind of polyphenol.
Anthocyanins have antioxidant effects and are said to be effective in preventing lifestyle-related diseases. It is said that oleanolic acid has anti-inflammatory and anti-tumor activities, and also has the effect of suppressing the growth of pathogenic bacteria that cause tooth decay and periodontal disease in the oral cavity.
It’s leather, but it’s leather.
The recommended way to eat with the skin is smoothie. When taken with other fruits such as bananas, skin bitterness is also reduced. Of course, if you can eat it as it is, please try it as it is.
During the season, we line up at supermarkets and fruit stores.
Those who are particular about selling it online only for the season. Please visit ”Jinomono Farm“.
For other inquiries, please feel free to contact Morofuji Trading Co.,ltd.