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Jan 22, 2013 07:16 AM

Overripe Fuyu Persimmon?

I'm new to the eating of persimmons. I bought some fuyu persimmons and then stupidly misunderstood info on the internet that you have to ripen (hachiya) persimmons to make them tasty. So I left my fuyus for about a week until my husband convinced me to try them. By that time they had dark spots inside and I looked it up and realized my mistake.

Did I over-ripen my persimmons?

In the end, because I couldn't stand the thought of wasting them, I cut them up and ate the pieces that didn't have any very dark concentrated spots. With no idea what a persimmon should taste like, I think it tasted fine -- sweet, vanilla-y, but also pretty mild. Slight, kind of pear-like aftertaste. I definitely want to try them again!

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  1. Well, I have a lot of experience buying and eating fuyu persimmons :). I find that they often come with dark spots inside, which are quite edible and do not taste different from the rest of the fruit. If they are rock hard when I buy them, I like to ripens fuyus till the flesh gives slightly. I think it develops the flavor.

    1. No.

      They were either bruised, or as is the case with human beings, sometimes shit happens.

      1. Thanks for the info, both of you! I feel much better about my persimmons now. Ha!

        1. I had a bag of five that a co-worker gave to Mrs. O, and I let them get really soft so that I could make persimmon pudding. That's a Midwestern treat (Indiana especially) originally made with the native American persimmons, which HAVE to be well past ripe or you'll regret it! I hate to let a persimmon season go by without making at least one pan of that. Online recipes are available in abundance; reducing the persimmons to pulp is a little messy but fun in a kid kind of way, and the stuff is divine served warm with ice cream or whipped cream. Covered and refrigerated it'll last for longer than you'll probably let it …

          5 Replies
          1. re: Will Owen

            Well "wingsandgills," how is your sense of adventure? My mom loves persimmons and has a fuyu tree in her backyard. She hates to waste them so if a few over-ripen she washes them and puts them into the freezer. She later cuts one open and scoops out the insides with a spoon. Mom says it's kind of like a persimmon sherbet. I'm not the persimmon fiend my mother is, so I can't confirm.

              1. re: Feed_me

                I'd try it! By the time I finished mine, I was kinda in love with the flavor. Definitely getting more the next time I wander into the Korean grocery. =D

              2. re: Will Owen

                Follow-up on my persimmon pudding thing: the Japanese variety to use is Hachiya, not Fuyu – that was a case of mistaken identity. Hachiyas are different in that, like the American persimmons, are not edible when unripe because of their astringency. However, when they become completely soft, they are not only sweet but have a pronounced and very good flavor. Easy to tell the difference as the Fuyus are shaped rather like small pumpkins, while the Hachiyas are more like a tapered deep goblet.

                1. re: Will Owen

                  Is there ANY resemblance to the midwestern persimmons as opposed to the Asian ones? I remember picking persimmons from the ground in southwest Illinois, and persimmon pudding made from them, they didn't seem like the same fruit at all to the Asian ones I'd come to know growing up in Arizona (next to California, yo). Can you make persimmon pulp from the Asian ones, and do they bear any resemblance to the Illinois ones?

                2. The home we're leasing has a Fuyu tree in the back yard and we had no idea what to do with them. The recipes I found all talked about slicing them in salads, or baking them for pudding, and seemed to be using un-ripened fruit. We let one riped to softness and found them to be really great tasting..... much like a ripe mango. Yum!!!!!

                  1 Reply
                  1. re: Midlife

                    Oh, I agree. I love all fruit, but persimmons are by far my absolute favorites. I'm horrified when people either don't know what to do with them or throw them away because they look "way too ripe." I don't see the point of using them in a recipe . . . they're so wonderful on their own!