Persimmons are in season from October through December. When ripe, they have a yellow-orange flesh, a soft jelly-like texture, and come in a variety of shapes. Persimmon sub-species can be broken into two categories: astringent persimmons, which are inedible when firm and need to become extremely ripe and soft before they can be eaten, and non-astringent persimmons, which can be eaten hard or soft, with the skin on.
The Fuyu
One of the most popular persimmons— the Fuyu varieties have a mild, sweet flavor with a firm texture making them great for fresh eating, pies, and jellies. The fruit is square or squat shaped in appearance (much like a tomato) and is generally seedless.
- Non-astringent
- Eat when firm— add to salads or slice and eat like apple
- Nutritious and rich source of antioxidants
The Hachiya
Highly sought after and popular in culinary cuisine, the Hachiya is a fruit to be eaten only after it has ripened. They start out hard and firm, but will soften up and turn almost jelly-like in texture when fully ripe. Simmer the fruit to make preserves and jams or add it to baked goods.
- Astringent
- Elongated, heart-like shape and generally seedless
- Excellent for baking, jams, and drying
The Saijo
The name ‘Saijo’ translates to “the very best one” and is a favorite for good reason. The fruit has wonderfully sweet flesh comparable to the flavor of honey, contains very few seeds, and is great for fresh eating, baking, and drying. It is an astringent variety with medium-sized, egg-shaped fruit.
- Astringent
- Medium sized and egg shaped
- Excellent for eating fresh, baking and drying
HOW TO TELL IF A PERSIMMON IS RIPE?
Fuyu Persimmons are ripe when they have just a little bit of give when gently pressed. They can even be considered ripe when firm. Hachiya and Saijo Persimmons are super soft when they’re ripe.
HOW TO DO I RIPEN MY PERSIMMON?
Persimmons will ripen and soften at room temperature or by wrapping the fruit in paper or a paper bag will increase the concentration of ethylene gas to enhance the ripening time.
WHAT CAN I DO WITH PERSIMMON FRUIT?
Persimmons are a rich, sweet fruit that can be enjoyed on their own or incorporated into recipes. With their honey-like taste, they make fantastic ingredient in cookies, jams, and puddings. They can even be combined with savory ingredients for unique and flavorful dishes.
FUYU VS HACHIYA PERSIMMON
The two most common varieties of persimmon are Fuyu Persimmon and Hachiva Persimmon. Fuyu is sweet, medium-sized, and best enjoyed while the fruit is still hard and crisp. Fuyu persimmons can be sliced and eaten like apples.
Hachiya persimmons have an elongated shape and are best enjoyed when they are ripe and soft. You can eat these by simply cutting the top off the fruit and using a spoon to enjoy the gooey, sweet fruit inside.
HOW TO EAT A PERSIMMON?
How you eat a persimmon depends on the type of persimmon. Fuyu persimmons have a hard, crisp texture and you can bite into it like an apple or cut it into slices. Hachiya persimmons have a softer texture and are usually eaten with a spoon.
WHAT DOES A PERSIMMON TASTE LIKE?
Persimmons are very similar in appearance to tomatoes but there’s no comparison when it comes to taste. Persimmons have a sweet, rich taste reminiscent of honey. Unripe persimmons should be avoided as they have a bitter, unpleasant taste.
Perfect Persimmons 