Persimmons… How do you if they’re ripe or how to eat them?Few fruits confuse shoppers more than Persimmons. Why? One type is literally un-edible until it ripens to super-soft. The other can be eaten firm right away. Oh, and the two types kinda look similar.
Here’s what you need to know about the two primary varieties to have a great seasonal eating experience, not one that makes your mouth pucker up worse than sucking on a Lime:
Fuyu Persimmons: You can eat Fuyu Persimmons right away when hard like an apple. They’re the flat, squatty-shaped ones with skin color that is yellow-orange. Cool nights can bring out patches of black blush. Sweet, crunchy, memorable – a surprisingly crisp, sweet-spice treat! To eat them, remove the leaf calyx and quarter the fruit for a snack, or chop it into bite size pieces to add to a fall fruit salad of apples, pears, pomegranate arils and grapes. Fuyu (flat) Persimmons are also fine when soft-ripe and can be used in baking recipes that call for Persimmons.
Hachiya Persimmons: You must allow Hachiya Persimmons to ripen to a soft, gooey state before eating, baking or cooking with them. These are the long, heart-cone shaped ones with deep orange skin. Hard, unripe Hachiya’s are full of tannins and are so astringent that they’ll draw your cheeks and lips inside out.
Ripen Hachiya (high cone shape) Persimmons at room temperature until the skin begins to wrinkle and the fruit feels like water balloon – then, amazingly, they’ll they taste quite sweet! Slice off the top of a ripe one and spoon out the delicious smooth flesh for a distinctive snack (the texture of a ripe mango), to make smoothies, Persimmon Pudding or to use in breads and other baking recipes.