What Is a Persimmon? Here’s Everything You Need to Know

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persimmon

What Is a Persimmon? Here's Everything You Need to Know

Persi-mmons are often overlooked compared to fall fruits like apples and pears. However, if you spot ripe persi-mmons at your local market, don’t pass them by! These sweet, honey-flavored fruits are a real treat, and learning how to enjoy and store them will unlock their full potential. Here's everything you need to know about persi-mmons.

What Is a Persimmon?

Persi-mmons are a seasonal fall fruit, usually available from September to December. They have a yellow-orange flesh and a texture that can be jelly-like when fully ripe. Their skin ranges in color from pale yellow to deep red-orange, and they’re native to China but are now grown in countries like Japan, South Korea, Brazil, Spain, and the U.S. (mainly California). Persi-mmons have a sweet, apricot-like taste and contain up to twice as much fiber as apples.

However, not all persi-mmons are the same. There are two common types you should be familiar with: Fuyus (sweet) and Hachiyas (astringent). Eating an unripe Hachiya can lead to an unpleasant, bitter experience, so it’s essential to understand how to choose the right one for your needs.

How to Eat Persimmons

Wondering how to enjoy this unique fruit? There are several ways to eat persi-mmons, both raw and cooked.

Eating Raw Persimmons
For sweet (Fuyu) persi-mmons, you can enjoy them while they are still firm. Simply rinse, remove the leaves, and slice them like you would an apple. The peel is edible, so take a bite!

If you're working with a Hachiya persi-mmon, let it ripen until it’s soft and custard-like. Cut it in half and scoop out the flesh with a spoon.

Sweet Persimmon Recipes
are perfect for sweet dishes. You can use ripe persi-mmons in bars, puddings, or even cookies. They're also excellent for making jams and jellies, such as in this Easy Persi-mmon Jam recipe.

Savory Persimmon Recipes
Sweet persi-mmons add a delightful contrast to savory dishes. Puree them for soups, slice firm Fuyus for salads, or use them to top focaccia for a sweet and savory appetizer.

Types of Persimmons

Fuyu Persimmons
Fuyus are sweet or non-astringent persi-mmons that are mildly sweet and firm. They resemble squat tomatoes with flat bottoms and are perfect for eating raw, in salads, or savory dishes.

Hachiya Persimmons
Hachiyas are astringent and should only be eaten when fully ripe. Before ripening, they taste bitter and chalky. Look for their long, acorn-like shape, and let them ripen until soft and bursting for the best experience.

Buying Persimmons

Persi-mmons can be found at farmers' markets and supermarkets from late summer through December. Look for unblemished fruit and avoid bruised or misshapen ones. Always check for ripeness based on the type of persi-mmon you're purchasing, and avoid green ones, as they will be too astringent.

How to Store Persimmons

Storing Fuyu Persimmons
Fuyus should be kept in the refrigerator, as they are typically ripe when you buy them. They can last for several weeks this way.

Storing Hachiya Persimmons
Hachiyas, on the other hand, need to be kept at room temperature until they fully ripen. You can speed up the process by placing them near fruits like bananas, which emit ethylene gas. Once ripe, they can be stored in the fridge for up to three weeks.

How to Store Persi-mmon Puree

Persi-mmon puree is often used in baking and is simply the flesh of ripe persi-mmons blended until smooth. To store, place the puree in an airtight container and freeze for up to six months. You can also freeze cubed or sliced persi-mmons by flash-freezing them on a baking sheet before transferring them to an airtight container for long-term storage.

With this guide, you’re all set to make the most of persi-mmons this fall!