How To Eat A Persimmon? Knowing Basics

Japan alone grows more than 800 varieties of Persimmon and not all of them are popular worldwide. In different parts of the world including the US, two types of Persimmon are commonly available which includes:

Hachiya (Astringent Persimmon)

Hachiya persimmons fall under the astringent category, meaning they are bitter, mouth-puckering and cause unusual feelings due to their high levels of tannins. These features are for unripe persimmons, but, as these varieties ripen, you will be able to enjoy incredibly sweet, jelly-like soft and custard-like textured persimmons.

Hachiya persimmons, particularly, can be identified by their heart-shaped or acorn-like appearance and smooth, bright orange skin. The ripe Hachiyas can be eaten as such or the rich, honeyed flavor also makes them perfect for smoothies and desserts.

Fuyu (Non-Astringent Persimmon)

In contrast to the Hachiya, Fuyu persimmons are non-astringent, which means they can be eaten while still firm and crisp. At any stage, the bitterness won't be that triggering as the tannins amount is not abundant.

When Fuyu and other non-astringent varieties are ripe, they get softer but the firm texture somewhat remains intact. You should not be expecting the same level of sweetness in these persimmons, the honey-like taste is less intense making them a good candidate for savory dishes as well. Fuyus are more flattened in shape and are smaller compared to Hachiya. They have bright orange skin and are mainly enjoyed raw, either simply sliced or incorporated in salads.

Both types offer unique flavors and textures depending on ripeness, and they are used in different culinary ways, whether fresh, dried, or baked.

Other Varieties

Except for Hachiya and Fuyu, other varieties of persimmon are also popular in the US. American persimmon(Diospyros virginiana), Sharon, Danja and Chocolate.

The taste of Fuyu persimmon is similar anywhere to eating a pear or an apple, they are sweet but have a crisp texture. As they ripen, they become slightly juicier and softer as well.

The taste of Hachiya gets absolutely delightful when they ripen, you can expect honey-like sweetness and a pudding-like treat. The slightly floral note Hachiya has can take the eating experience to the next level.

Unripe Hachiyas however are not recommended, tasting only a slice of them can cause an intense astringency, showing effects like dry mouth and a puckering sensation.

A single criteria cannot determine if a persimmon is ripe as different varieties have different characteristics when it comes to ripeness. If you have a feeling that ripe persimmons are quite squishy and too sweet then it's for astringent persimmons only. The astringent varieties including Hachiya taste best only when it is allowed to soften completely before eating.

On the other hand, the non-astringent persimmons always carry sweetness, even when they are firm. So, you don't necessarily have to wait for these varieties to ripen and get tender. However, if you want a juicy Fuyu or any other non-astringent varieties, then you may allow some time for them to get soft and juicier.

It's important to know that it is not proper to consume astringent persimmons at any stage as the compounds called tannins present in them cause a dry, puckering sensation in your mouth. To stay away from this unpleasant feeling, eat them only when they are fully ripe.

Criteria To Know If A Hachiya Persimmon Is Ripe

• Intense Orange with Reddish Hue
• Very Soft Texture
• Tastes very sweet, almost like a custard
• Skin starts to wrinkle

Criteria To Know If A Fuyu Persimmon Is Ripe

• Deep Orange Color
• Slightly soft at base, not as squishy as Hachiya
• Sweet, firm and crisp
• Skin does not wrinkle as in Hachiya

Preparing persimmon for eating is an easy task. Once the persimmons are ripe enough to be eaten, follow the steps below to cut and eat their different varieties:  

How To Eat a Hachiya Persimmon

As Hachiya gets soft and squishy, it's time you eat them. As the flesh turns jelly-like during this period, we are about to instruct you on the scooping method for eating this persimmon.

1. Clean all the dirt on the persimmon by rinsing properly. Remove the stem and leaves.
2.  Now, using a sharp knife, cut the persimmon lengthwise from top to bottom along its natural length.
3. Then, it's time for you to enjoy jelly-like flesh, for that, take a spoon and scoop out the soft flesh from the skin. For ripe Hachiya, there would be no trouble while scooping.

How To Eat a Fuyu Persimmon

To eat fuyu persimmon, which is possible at any ripening stage, follow these steps:

1. Rinse the Fuyu properly and get rid of the stem and leaves.
2. Start by slicing lengthwise, similar to Hachiya.
3. Now, instead of scooping, cut each half further into wedges, chunks or slices.
4. For wedges: slice each half into 3 to 4 sections.
5. For chunks: cut each half into smaller cubes.
6. For slices: cut into thin rounds.

The edibility of persimmon skin also fully depends on varieties. The Fuyu persimmon has an edible skin, that comes thin and without major bitterness.

Hachiya's skin is however not recommended as it is thicker in nature and many consumers find the astringency accumulated in the skin, even when they are ripe.

The seeds of persimmon, from any varieties, are not consumable. The seeds are hard as well as can not be digested by our body.

Persimmon is a delicate fruit. This is what makes its proper storage important. Several ways that can be used to store persimmon are as follows:

To ripen:

• If the persimmons are not ripe, store them at room temperature for a few days.

Storing in the refrigerator 

Persimmons are stored in the refrigerator to extend their shelf life. The colder temperature can keep persimmons fresh for a few weeks to months(depending on which stage they are at). 

Ripe persimmons can last in the refrigerator for one to two weeks. while unripe ones can be preserved this way for about a month.

• Place the persimmons in perforated bags, it is important for airflow. As a result, there is essentially a low chance of moisture accumulation.
• It's best to store persimmons in the crisper drawer of the refrigerator.
• Regularly check for signs of spoilage. Some common noticeable ones include: bad odor and visible mold growth.

Storing in the freezer

Storing persimmons in the freezer is more suitable when you have a lot of harvest or purchased persimmons in bulk. This way, you can enjoy persimmons for more than a month but as the time gets longer you may lose the original taste and flavor of persimmons.

• Use freezer containers or bags to store the persimmon.
• While storing, make sure that almost negligible air is present in the sealed pack.
• Put the packed container/ bag in the deepest part of the freezer.

Drying Persimmons

Often popular in Japan(called as hoshigaki), persimmon can also be preserved by drying. To dry, the Fuyu varieties of persimmons are peeled and with the help of stems are hung on bamboo poles or strings, in a cool, well-ventilated area with direct sunlight. After several weeks, the persimmons shrink in size, become wrinkled, and develop a rich, syrupy sweetness.

Persimmon has been enjoyed as a part of baking for a long time. The honey-like sweetness of the Persimmon makes it the best addition to any sweet dish, some of which include:

Persimmon Tart

A persimmon tart is a unique version of pumpkin pie. This delightful dessert, with use of all the spices, is perfect for fall and winter.

What's Needed?: all-purpose flour, almond flour, powdered sugar, persimmon(non-astringent for best results), butter, egg

Instructions:

• Create a cream of butter and powdered sugar.
• Add egg, vanilla extract and flour. Mix well.
• Place the mix in the tart shell and press evenly into a tart pan.
• Refrigerate the pastry you made in the pan for a few hours.
• Bake.

Persimmon Compote

Persimmon compote is the syrupy, chunky form of persimmon. It works as a perfect topping over pancakes and ice creams.

Ingredients: chopped Fuyu Persimmons, lemon, cinnamon, nutmeg, a pinch of salt, honey

Instructions:

• Combine all the ingredients in a saucepan.
• Simmer the mix for few minutes, until the persimmon gets soft.
• Add honey for sweetness.
• Serve over pancakes or French toast.

Persimmon Salad

The sweet persimmons can be an ingredient of refreshing salad as well. Some greens and your favorite dressing and you get something healthy to snack on. 

Salad Ingredients: Fuyu persimmon, any greens, shallot, pomegranate seeds, walnuts/ almonds, crumbled feta

Dressing Ingredients: olive oil, apple cider vinegar, honey, salt, ground cumin

Instructions:

• Take sliced persimmon and all other salad ingredients in a bowl.
• Combine all the dressing ingredients in a small jar. Taste the dressing and adjust it according to your taste.
• Pour the dressing into the bowl with salad ingredients and toss well.
• Decorate the salad with more walnuts/ almonds.

Persimmon salad is not limited to a single recipe. You can get further creative and try making others like the ones with sesame-ginger dressing or spinach and persimmon salad with goat cheese.

Persimmon Custard

This creamy, rich custard highlights the sweetness of ripe Fuyu persimmons, creating a velvety dessert that's both comforting and delicious.

Ingredients: 2 pureed Fuyu persimmons 1 1/2 cups cream, 1/2 cup milk, 1/2 cup sugar, 4 eggs, vanilla, cinnamon, nutmeg, salt

Instructions:

• Mix all ingredients.
• Bake at 325°F for 30-40 minutes until set.
• Cool, refrigerate, and serve chilled.

Persimmon Pudding

This moist, flavorful pudding combines the unique taste of persimmons with warm spices, creating a perfect fall or winter dessert.

Ingredients: mashed Fuyu persimmons, flour, brown sugar, baking powder, cinnamon, ginger, eggs, milk, butter, vanilla

Instructions:

• Mix wet and dry ingredients.
• Bake until set.
• Serve warm with ice cream.

Caramelized Persimmon

This recipe works perfectly when you want the sweetness of persimmons to get richer. The prepared caramelized persimmons can be served as a topping for desserts or enjoyed on their own!

Ingredients: sliced persimmon, butter, brown sugar, cinnamon, ginger, salt

Instructions:

• Sauté persimmons in butter.
• Add sugar and spices.
• Cook until caramelized.
• Serve warm as a topping or snack.

Persimmons are low-calorie fruits. However, they have ample amounts of nutrients. The vitamins, minerals and other constituents of persimmons have the following benefits to offer:

Eye Health

Vitamin A and carotenoid pigments make persimmon one of the best foods for eyes. These nutrients make sure the eye cells are working optimally reducing the chances of defects in vision as we age.

Skin Health

Vitamins A, C and E and catechin antioxidants present in persimmons keep skin cells healthy. So, while you are consuming this fruit, you are making sure you are protecting your skin cells against damage caused by harmful radicals.

Lesser the damage, the fewer the chances for you to develop skin-related conditions like acne. Moreover, the antioxidants also have the property to slow the signs of aging like wrinkles and sagging effectively.

Anti-Bacterial

The tannins present in persimmon are said to possess antibacterial activity. So, intake of persimmon can reduce the extent to which bacterial infections damage our body.

Fruit Diabetics Can Consume

Persimmons are pretty safe for diabetics because of their low glycemic index value. This means they won't cause a dramatic increase in sugar levels within hours of intake. But, with any other fruits, the amount being consumed should not be exceeded.

Good For Digestion

Dietary fibers and B vitamins present in persimmon are what make it good for our digestive system. While the food we consume is easily digested and absorbed with the help of vitamins, fibers support the removal of digested waste products from the body.

Heart-Healthy Fruit

The antioxidants and fibers present in persimmon keep the cells of the circulatory system fully functional. This fruit also has a significant amount of potassium, necessary to maintain blood pressure.

Moreover, persimmon ensures that no cholesterol is deposited in the blood vessels and different bioactive molecules improve overall heart health.

Other Benefits

The vitamin C and antioxidants of persimmons strengthen our immune system. The antioxidants are also important in reducing the risks of chronic diseases.

Persimmon can help in maintaining weight as well. Low in calories and high in fiber, it can be a healthy food that does well in the diet of people with weight loss plans.