December 2, 2011
Five Ways to Eat Persimmons
Fuyu persimmons, courtesy of Flickr user outdoorPDK
The first time I tried a persimmon was a few years ago. I spotted the attractive fruit at the supermarket, and its smooth skin and deep orange color tempted me to buy one. Unfortunately, I didn’t know that the variety of persimmon I bought—hachiya—shouldn’t be eaten until it is extremely ripe. It tasted like industrial-strength cleaner. Since then, I’ve learned that fuyus, which are short and squat, are the variety to buy for eating fresh; pointy-bottomed hachiyas are better for baking.
Fuyus have a pleasantly firm, mango-like flesh. The most similar flavor I can think of is papaya—sweet, but not overly so, with a hint of floral or spicy tones. Both fuyus and hachiyas are usually available in late fall and early winter. Here are a few ways to use either variety:
1. In a salad. Despite originating thousands of miles apart, persimmons (from East Asia) and pomegranates (from the Middle East) harmonize nicely—both flavor-wise and visually—in a fall/winter fruit salad. For an even more colorful (and very nutritious) dish, toss them with sliced red cabbage, Romaine lettuce, Asian pear, hazelnuts and gorgonzola cheese, as in the Rainbow Chopped Salad from Epicurious.
2. As a condiment or accompaniment. Organic Authority suggests serving a fresh persimmon salsa with grilled fish or chicken. Or it can be cooked into a spicy chutney with apples and raisins, as Moscovore recommends. Firm fuyus can also be sliced and roasted to be served as a sweet/savory side dish, as in this recipe from About.com.
3. Dried. Hoshigaki, or dried persimmons, are a popular treat in Japan, where they are made through a labor-intensive process you’re unlikely to want to replicate at home. But even the shortcut method you can make in your oven—like this recipe from Martha Stewart—produces a yummy (albeit very different, I’m sure) snack.
4. In a drink. Just because I’m teetotaling for the next few months doesn’t mean you have to. Imbibe magazine’s recipe for a persimmon margarita rimmed with cinnamon salt is a novel twist on one of my favorite cocktails. On the nonalcoholic side, 101 Asian Recipes explains how to make a Korean persimmon tea.
5. In dessert. Nicole of Pinch My Salt shares her grandma’s recipe for sweet, moist persimmon cookies. And I would like to be in Denise’s Kitchen next time she makes this delicious-looking fuyu persimmon, pear and walnut rolled tart. Having spent only one very rainy day of my life in Indiana (on the interstate en route from Nashville to Chicago), I was unaware that persimmon pudding was a traditional regional food there. Joy the Baker explains how it’s made (including how to wheedle the fruits from your neighbor), describing the result as “sweet and super moist bread pudding meets spice cake.” Sounds good to me.
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I just found out today that freezing hachiya persimmons and letting them thaw lessens their gross taste and makes them squishy. It didn’t become sweet enough to eat plain, but it became soft enough to mash into pulp and make some delicious cookies.
This is another recipe using persimmons that I found on the internet for a Thanksgiving dessert. My family loved it! http://sweetpeonyblog.blogspot.com/2011/11/cranberry-persimmon-crisp.html
And persimmon pudding is a favorite in our household for Christmas. More like a cake than a “pudding”, but great with whipped cream on top. Southern cooking!
I’ve always enjoyed Fuyu persimmons – I didn’t realize the dramatic difference in the taste of the Hachiya variety – woah! I recently picked a Hachiya that had a nice deep orange color (still quite firm though) cut into it and put a whole slice into my mouth. There’s no better way to teach the meaning of the word astringent! Mouth puckering and not at all enjoyable. I learned from the produce buyer that they need to be really soft (they appear almost rotten) to be eaten straight and raw. Now I know.
Wonderful article on Fuyu Persimmons! …I look forward to trying some of the recipes with the bountiful crop I’m now enjoying from my tree…Thanks for featuring my flickr photo.
My family name is Hachiya. I grew up in Nebraska. I do not know if there is a connection between my family and persimmons, but I would like to think so.
how do you freeze persimmon pulp without it turning black
For Hachiya persimmons, all you need to do to get it to ripen is to place them or bury them in RICE and wait for a couple of days/weeks and it’s ripen right up..Never freeze them..Bury them in RICE!! It works..My family has done it for generation.
A fully ripe soft hachiya persimmon is a sweet voluptuous delight. You just have to wait until they are soft enough.
ALL of these sound fabulous! For Christmas Day I wrapped thin slices of Fuyu persimmon with prosciutto – Yummy! Of course MY favorite way to eat persimmon is to peel and eat. :)
Eww… Smells like dirty feet. My daughter and I were intrigued at the store and bought one. When we cut it open there was an instant reek. We tried it anyway and it didnt taste as terrible as it smelled, but there was no getting around the smell. We gave a slice to our dog and he seemed to enjoy it though.
hachiya persimmons are wonderful when ripe. Let it soften until it is like a bag of mush within its skin, make a little hole at the pointed top and suck out the fabulous pulp.
Hey guys, Persimmons have lately become my favorite fruit but I’ve had a hard time finding them in my city. I FINALLY found somewhere to buy them online. https://farmtropical.com/product/persimmon/
Best of all they’re grown in the US and quality is AMAZING!
Can’t wait to try these Persimmon ideas.
My sister has persimmon trees in her backyad. These are seedless persimmons.I put them in my laundry room under the light and let them get real soft and then I pop them in the fridge just to get it a little cool and cut the top off and do slits around and then enjoy the sweet juice and pulp. After I finish eating it I use if for the following.
It makes a excellent facial too, just rub the juice all over you face avoid your eyes and mouth and leave it on a few minutes until it is dry. You can feel it pulling your skin and then wash it off with warm water. Your face feels so soft.
I just finished eating a delicious Hachiya. It doesn’t get any better than a perfectly overripe Hachiya. But it takes patience and experience to understand that you must wait until they’re completely jeliified inside.
Euell Gibbons had a recipe for persimmon chiffon pie that is unbeatable.http://news.google.com/newspapers?nid=1298&dat=19701209&id=4dJNAAAAIBAJ&sjid=XooDAAAAIBAJ&pg=4660,2884939
I have recently been buying frozen persimmons from a local grocery store that carries a lot of dried fruit and other natural products. They come frozen, but once you thaw them out, they are really tasty. Now I am starting to bake with them!