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Nov 27, 2005 03:19 PM
Discussion to ripen??

  • c

any tips on quickening the ripening process?

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  1. I don't know how ripe they were to begin with, I'm a persimmon novice, but the farmer's market seller told my husband to put them in the freezer overnight, then thaw in the frig, then scoop out & enjoy (my husband ate the skin, too)...I don't know much about it but they did taste sweet & good & not puckery.

    2 Replies
    1. re: Babette

      A native American persimmon will certainly ripen this way, because that's how they do it naturally - they ripen after a frost. The Japanese varieties might need to be ripened more as you'd ripen another stone fruit.

      1. re: Will Owen

        Fuyu persimmons can be eaten "hard" as well as "soft". However, that assumes that they are already ripe. I have never bought a fuyu that was not ripe, so don't know if I am lucky, or they are all already ripe when you get them.

        Hachiyas, on the other hand (the ones that are kind of pointy on the blossom end) cannot be eaten hard, as they will be too astringent. You can probably ripen these in a paper bag with an apple or banana, as others have suggested.

    2. The same way you'd ripen many other fruits-put them in a paper bag with an apple or banana, which ups the ethylene and speed the ripening.

      1 Reply
      1. re: kiliki

        With Hachiya persimmons it can take a long time to ripen this way. Another alternative is to 1) put them in a plastic food container, and 2) add a few drops of liquor such as rum on each sepal, and 3) cover. The alcohol (along with the depleted oxygen) also encourages the persimmon to produce ethylene gas.

        The freezing approach softens the persimmon but doesn't do anything to diminish its astringency.

      2. Paper bag with an apple (or banana) inside. Two days and you'll have your ripe persimmons.

        1 Reply
        1. re: The Ranger

          It really depends how ripe they were when you bought them.

          I bought some rock hard hachiyas (the kind that's meant to be eaten when it's really soft and pulpy). I left them out a few days, then decided I really wanted to eat them. Paper bag with apple for over a week. Still pretty hard, but not rock hard. I was worried they'd go bad because some of them had black spots from being bumped.

          Into a tupperware container (airtight) with the same apple. Maybe my apple was retarded, but it took two more weeks for any of them to be edible. They were good though, and had ripened as opposed to just going bad.

          So between the time of purchase and time of eating, over three weeks passed. The two persimmons that wouldn't fit in the tupperware I left sitting on the counter for comparison. They turned wrinkly, softened slowly, and didn't look like much good at all. I tossed them yesterday.

        2. I have a coookie receipe that i use for the persimmons sadly we can only get the persimmons from thankgiving to christmas in the area i live in so i ripen them and freeze them to use at a later time. i have had trouble with them ripening this year usually not a problem but was this year.

          1. If they are hard but seem like they should be ripe. Try this. Put them in the freezer. Let them freeze, then defrost (on the counter was fine for me). They then get soft like a over ripe tomato. You can then get the pulp out for various uses. If you are doubtful of the ripeness, then just put one in and try it. Mine were rock hard, but when I defrosted them, removed the pulp, and tasted they were sweet.

            1 Reply
            1. re: Atochabsh

              as cornflower says up thread, "he freezing approach softens the persimmon but doesn't do anything to diminish its astringency" But may be the astringency is limited to the pulp.