Persimmons

Persimmons range in colour from yellow to reddish orange, depending on the type. They can be the size of a ping-pong ball or a small grapefruit, and squat, spherical or acorn shaped. Persimmons often remain on the tree well into the winter creating a pleasing aesthetic of orange orbs decorating an elegant leafless tree.

There are hundreds of types of persimmons — and more being cultivated. However, two Asian kinds — Fuyu and Hachiya — are most common. While persimmons have been cultivated in the US since the 1850s, they were long considered a niche product primarily sold in Asian markets.

Astringent or non-astringent? This is the most important question when deciding what to do with this unusual fruit.

Non-astringent persimmons, most commonly the round, squat Fuyu, can be eaten either hard or soft. Fuyu persimmons are good in recipes that call for sliced or chopped fruit, or fruit required to keep its shape. They are ripe when they have just a little bit of give when gently pressed and can be eaten just like an apple. The skin of Fuyu persimmons is entirely edible and provides a boost of added fiber. However, you can peel them if you want a more tender texture.

Astringent persimmons, which tend to be much sweeter, need to be fully ripened, becoming dark and soft. The most popular of these is the Hachiya persimmon, slightly oblong and acorn shaped. Hachiya persimmons are almost inedible when unripe; biting into an under-ripe ‘astringent’ persimmon is an unpleasant, mouth-puckering experience. Diospyros, the Latin word for persimmon, means “food of the gods.” Persimmons are aptly named… as long as they’re ripe.

Make sure the Hachiyas you’re using are soft. Because they’re so gelatinous and pudding-like when fully ripe, it’s best to treat them as a custard and scoop out the inner flesh before eating. The skin from Hachiya persimmons also has a bitter taste. Slice them lengthwise and scoop out the tender inner flesh with a small spoon, much as you would an avocado. Hachiya persimmons, sweeter than their non-astringent Fuyu cousins, are mostly used in baked goods, like persimmon bread.

You won’t always find seeds inside of persimmons, not all species produce fruit with seeds. If you do find seeds, simply remove them. Apropos of nothing, only female persimmon trees bear fruit with seeds.

Hachiya persimmons, like tomatoes that are picked green and ripen slowly, are harvested under-ripe in order to avoid spoilage and damage when shipped.

In the 1970s, the discovery of a method which involves exposing the fruit to air enriched with CO2, thus removing the tannins from astringent persimmons, has made it possible for them to be eaten while still firm. The Sharon fruit, a persimmon grown in Israel and named for the Sharon plain where it’s grown, was the first astringent persimmon to be treated and marketed using this process. Sharon fruit can be eaten hard like Fuyu, but they still have the sweetness astringent persimmons are known for.

Frozen persimmons are a special treat. Just put the whole fruit in the freezer, then eat with a spoon as you would a sherbet or sorbet.

Get Ellen’s recipe for Persimmon and Fennel Salad with Pomegranate Seeds.