What are these things — coral colored, some of them, pumpkin colored, others – elegant and elongated like an acorn, or squatty and round like a tomato?
Meet one of nature’s best fall gifts – persimmons, jewelry for the tree while hanging, sweet as candy when plucked and eaten.
I’d like to introduce you to four varieties today – two common, and two a bit more rare but worth seeking out. You’ll find this quartet in stores now, for $2-$3 a pound, and well worth every penny.
Each is different. All are delicious and worthy of your culinary attention.
The custardy flesh of a Hachiya, soft and squishy as jelly when it is ripe, makes a sweet, candy-like dessert. Those lucky enough to have a bountiful tree in their yard might even have enough to be able to save the flesh and freeze it for use throughout the year. We must patiently wait until it is ripe, and then dig into the gelatinous goo. But woe is you if you try to eat a Hachiya before its time. This is known as an astringent variety, which means it will be bitter, unpleasant and maybe even painful unless it is perfectly, squishy-ripe. It will suck the spit right out of your mouth with its soluble tannins. You have been warned. But when it IS ripe, you have also been warned that you might become addicted; that’s how good it is.
Cinnamon Persimmons are a sub variety of Hachiya, except this kind isn’t astringent, so you can eat it when firm or slightly soft. The outside tends towards pale yellow, and the inside is speckled with cinnamon-colored flecks. This is a favorite variety of many people in the produce industry. Heed them.
The crisp Fuyu is also much more forgiving than a Hachiya, since you eat it when it is firm. Think of it like an apple, in that it is crisp, you eat the skin, and all you need remove is the top green leaves and maybe a small center core. I often slice Fuyus and simply adorn the dinner plate with an extra sweet Fuyu crunch. One benefit is they won’t oxidize, so if you pack them sliced for lunch, they hold up without discoloring.
The Organic Sweet Pumpkin Persimmon is even sweeter than a Fuyu, a bit smaller, and eaten firm and crisp, like an apple. No need to peel the skin, unless you want to. These are gorgeous and delicious. Centerpiece or center of the plate? You decide.
What can you do with persimmons?
Hachiyas: pudding, ice cream, quick bread, cookies, sauces and even to sweeten smoothies. In Japan, they are dried, and prized in that preparation.
Fuyu or other firm varieties: Eaten out of hand like an apple, baked into pies or crisps or crumbles (like an apple), chopped for salsa, sliced with cheese for an appetizer or as part of a salad. Let your imagination soar!
Stay tuned for upcoming recipes using persimmons!
Thanks to Melissa’s Produce for sending samples of the persimmons.
{ 22 comments… read them below or add one }
I thank you for all the information you have on the Fuyu persimmon’s I have over 150fuyu persimmon’s that intake care of for my older sister when she bought the property the persimmon tree’s where already here on the property plus there’s also jujubes tree’s I would really appreciate if you have any information about jujube
i do love perissimone,thank you. HAPPY NEW YEAR. It is my husband’s favourite fruits i buy it as often as i can. love it. Nazira.
Hello, a local Persimmon grove (north central Florida) has the large (about green bell pepper-sized) Hachiya persimmons, but they also have a smaller acorn-shaped persimmon that’s a little bigger than a chicken’s egg which resembles the Hachiya and is also astringent. Off hand do you know what variety this might be?
Darth,
I don’t! There are many, many persimmon varieties though. You have identified the most important variable — whether it is astringent when firm, or not. If astringent (like a hachiya), it needs to get super duper soft and Jell-O-y (inside its skin). If it is more like a fuyu, it is meant to be eaten firm, like an apple, and will be sweet and not astringent when firm.
Hi Dorothy!
Yes, my wife absolutely LOVES persimmons, and she considers those ooey-gooey ones to be ripe. Also she’s stockpiled some by cutting them in half and freezing them; they are also quite tasty out of the freezer.
These smaller acorn-shaped ones do seem to be the Hachiya type, I just don’t know whether these are some smaller variety of Hachiya or some other species.
Dorothy, just FYI I found from our local grower that the small acorn-shaped variety in question is called a SAIJO. Again very similar to a hachiya, just much smaller, about the size of a plum or kiwi.
Darth,
How interesting! Thanks for letting me know. That sounds like a very cool variety…a kiwi-sized persimmon. Now I want some!
Do you have a scientific name for the sweet pumpkin persimmon or where somebody could find a sweet pumpkin persimmon tree? It is a very interesting fruit and there is not much information on it. Thank you. (From introducing 4 shockingly delicious persimmon varieties)
Adam,
Interesting question! I don’t know the scientific name, but you could call Melissa’s Produce at 1-800-588-0151 and ask them. They should be able to find out for you!
Thanks for helping me identify these 4 varieties. I had a friend that found someone cutting down 2 trees and she was allowed picked all the fruit from them. They are squat like the FuYu but really astringent. I was told to let them ripen and I have been. I would like to know if I have FuYu or Hachiya. They are getting really gooey and now have just a very slight astringent taste. Can Hachiya be squat when picked to soon from the tree. If I picked FuYu to soon and they ripen, will they be really gooey like the ones I have. If I picked Fuyu to soon and tried to eat one would they be really astringent. I tried FuYu from a tree when only the fruit was on it and they were like an apple and sweet. I’m a little confused.
Bruce,
All the squatty Fuyu and Fuyu-type varieties I have tried have been firm and sweet like an apple. In fact, I usually slice and eat them just like an apple, or chop and put in a salad for color and crunch. I am not aware of any Hachiya varieties that are squat like you describe, but who knows, there might very well be some odd ones! I wish I knew exactly what variety you have…we could better figure out what to do with them. Did you see my article on how to dry persimmons? https://www.shockinglydelicious.com/drying-persimmons-the-traditional-way-hoshigaki/
Dorothy, What a great run-down on persimmons! I was lost but now I’ve found your post (and I’m saving it to my Faves)! My grandma used to bake (what I now know are) Hachiya persimmon cookies after plucking them from her tree — but I thought there was a different persimmon world out there. Now I know its true! I had no idea about this amazing variety. Thank you for this excellent persimmon resource! Leslie
Leslie,
You would LOVE baking with Hachiya! Let them get just like water balloons, and you’ll be good to go with one of your vintage cakes!
Tip: put an unripe hachiya persimmon in the freezer for 24 hours and let it defrost for a couple hours, it will be perfectly ripe and delicious.
Nicole,
Thanks! I will try this!
I have never heard of these before. I love learning new cooking tips and tricks. I’ll be on the lookout.
Super helpful Dorothy! Sharing 🙂
Tori,
Thanks! I do think unless you keep the soft-firm in mind, you can wind up with a big unwelcome surprise and it might turn you off persimmons! That would be a shame.
My husband’s favorite way of eating persimmons is simple – just add a little bit of cream or FF half & half. There’s nothing better if the persimmons are ripe.
Diabetic Foodie,
What a great idea! I must try it!
I love this fruit ! Did not know the different varieties though !
Dorothy, your culinary expertise is only surpassed by your literary skills. “Woe is you If you try to eat a Hachiya before its time. It will suck the spit right out of your mouth…”. You’ve described my first persimmon experience perfectly. I know better now and persimmons are one of my favorite fruits. Thanks for spreading the word.
{ 3 trackbacks }