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Best way to enjoy Persimmons...

Just got a gift of lovely home grown persimmons and was wondering whether Chowhounds had suggestions as to how to enjoy them...Thanks!

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  1. if they are the ones that are shaped kinda like a heart and taper at the bottom, then let them sit out for a long time on the counter until they get super ripe. I love to hold them in my hand and scoop out the soft flesh with a spoon. Don't know about the other persimmons...I just eat those as is, but I prefer the other ones

    1 Reply
    1. re: bitsubeats

      The other kind can be eaten out of hand, at any degree of ripeness, even crunchy if that's what you like. They're not astringent like the kind referenced above. They are one of my favorite fruits.

    2. If it's flat and shaped sort of like a tomato, that's the fuyu variety. I don't like the skin, but they are good just peeled and sliced, or on a salad. They are sweet and have a slight almond flavor.

      If it's more like an acorn with a pointed bottom, that's hachiya. Store them flat on the stem end, pointy part up and wait til they're really soft. You can scoop them out, or there are recipes for baked persimmon pudding. Though I've never made it, the recipes look like a firmer version of pumpkin pie, with no crust.

      There's a third variety of persimmons which are native to to the Americas (the other two are old world varieties) which I don't know about so can't advise.

      1. Just had my indulgence for the day...scooped out the lovely orange meat of a ripe persimmon, added it to a cocktail glass of plain whole yogurt, some chopped walnuts and just a touch of honey...Wow!

        1 Reply
        1. re: gutreactions

          Wow indeed. Sounds great

          I had my first Fuyu last year and became very fond of this crunchy sweet variety. Previously I have only had the one that needs to be very soft but boy are they good.

        2. I don't like the Hachiya (the soft kind) at all. I try and try again, but even at their ripest, I never enjoyed their slimeyness or that mouth-drying hint of astringency still left.

          Fuyus, peeled and halved room temp or lightly chilled are the best!

          3 Replies
          1. re: fuuchan

            'Fuyus, peeled and halved room temp or lightly chilled are the best!'.

            Definitely agree. I am enjoying fuyus so much more since I discovered that peeling them makes them taste so much better! I find that the peeled fuyus have less crunch and less astringency. If you like pretty food, halve a fuyu through its diameter and note the perfect stellar design.

            1. re: Cheese Boy

              I've always eaten persimmons peeled, ever since I was a kid. I wouldn't have ever thought of eating the peel, just like you're not supposed to eat the rind of an orange! It's just not something you eat!

              1. re: fuuchan

                Guess what? I thought the same about kiwis.
                People eat kiwis with the skin on !! I tried this recently and it's just NOT for me. I will continue to peel my kiwis and forego the nutrients in the skin. Now kumquats have all their flavor in the skin. I peel my oranges though *always* -- matter of fact, I go a step further and supreme them.

          2. If you're talking about the native American wild persimmon (Virginia persimmon), there is no higher purpose for this fruit than persimmon pudding (a la Uptown Cafe in Bloomington, Indiana).

            Turns an ugly gray in cooking , but my oh my, delicious. Cooking destroys any lingering astringency.

            1 Reply
            1. re: vtnewbie

              I've always been told to mix the native persimmon pulp with baking soda to prevent browning. Our persimmon trees died, so I haven't done this in a few years, but as I remember, it always worked when I was going to use the pulp in persimmon pudding. My recipe uses buttermilk, whick took advantage of the soda for extra leavening. Getting the pulp from all those little native persimmons with their plentiful and tenacious seeds was a chore, but the flavor was so worth the effort.