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Feb 7, 2005 12:40 PM

What to do with persimmons?

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I was given a crate of about 20 persimmons at the grocery store yesterday. They are each about the size of a lemon. What should I do with them? We're going to my grandmother's house this weekend for Chinese New Year celebration so I could just hand the crate over but I thought it might be nice to bring something tasty I had made with them.

The box says they are Sharon persimmons, and a google search indicates that they are a seedless variety that can be eaten while still firm (non-astringent).

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  1. This may not help you a lot, but I like to freeze them and then when I am ready to eat one I take it out of the freezer about 30 minutes ahead of time (so they're not solid) and then cut them in half and eat them with a spoon like a sort of sorbet. Delicious.

    1 Reply
    1. re: James G

      I think the freezer idea would work with hachiyas but not with fuyus which is what it sounds as if the poster has. You can eat fuyus as you would apples.

    2. They look very pretty sliced thinly--cutting so that you get a horizontal cross-section--in a mandoline. You are correct that they are ripe when they are firm.

      1. c
        Caitlin McGrath

        Sharonfruit are an Israeli variety of Fuyu persimmons, so they'll work well in this recipe for spiced persimmon chutney, which is very good. You can freeze it if you make a large batch, or can in in Mason jars. The comments are helpful if you want to tweak it.


        1. My stepmom makes Persimmon bars--basically it is a chocolate-chip cookie recipe with nuts and some diced persimmon in it cooked in a baking dish. yum.