Persimmons originating from Japan and China can now be found all over the world. This fruit is very delicious when eaten ripe. Unripe persimmons have a “scented” taste.
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Method 1 of 4: Identifying the Types of Persimmons
Step 1. Check the shape
The shape is usually sufficient to identify the persimmons sold in Western countries. Bite with caution if this is your only guide, especially if you are in East Asian countries, where there are many varieties of persimmons in various forms.
- Most sweet persimmons are short and fat with a flat bottom, similar to the shape of a tomato. Some have a curved line from the stem to the bottom, while others have a smooth surface.
- Most sepat persimmons are longer and pointed to the shape of a very large acorn.
Step 2. Check the type name
In Western countries, persimmons are sold there are two types. persimmon Fuyu it tastes sweet (not astringent), and is eaten while it is still firm. persimmon Hachiya it has a pungent taste when it's raw, and can only be eaten when it's really soft. Some shops in East Asia sell more types of persimmons:
- Other types of sweet persimmons are Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus varieties that end in "Maru," "Jiro," or "Fuyu."
- There are dozens of types of sepat persimmons. Tanenashi, Eureka, Tamopan, and Gailey, are some of the most common. When in doubt, assume the persimmon tastes astringent.
Step 3. Look for defects or special shapes
If you are still confused, the shape or pattern of growing this fruit can give you a clue. Many persimmons do not have these special signs, but it never hurts to pay attention to:
- The American persimmon or "possum apple" is native to the eastern United States. This type of persimmon is very small and is harvested from wild trees. American persimmons have an astringent taste.
- Persimmons that have four sides have astringent taste.
- Persimmons with concentric rings (having the same center) around the flower tips (which look like leaves) may taste astringent.
- Persimmons with cracks near the flower tips are usually sweet, or are rotten fruit.
Step 4. Consider special types of persimmons
Several types of persimmons have special characteristics to consider:
- Triumph persimmons (also called Sharon fruit) are often sweet when sold commercially, due to their special treatment. Judging from the tree, this is a type of persimmon sepat. (And look closely-in some places, all persimmons are called Sharon's fruit.)
- Some types of persimmons taste good if the inside is seedless and light in color. This type of persimmon changes its taste to sweet, seeded, and dark flesh when pollinated. These types of persimmons are Chocolate, Giombo, Hyakume, Nishimura Wase, Rama Forte, and Luiz de Queiroz.
- The Hiratanenashi persimmon, which is a common variety in Japan, has a pungent taste even when the flesh is soft and ripe. Proper handling can prevent this, so buy from a trusted seller.
Method 2 of 4: Eating Sweet Persimmons
Step 1. Make sure the persimmon is sweet
Sweet persimmons are usually shaped like tomatoes, and are often sold under the name Fuyu persimmon in Western countries. If your persimmon doesn't fit this description, read the persimmon identification guide below. You won't enjoy it if you follow these instructions with the wrong type of persimmon.
Step 2. Eat persimmons that are firm and orange in color
Sweet persimmons taste best when they are firm and crunchy. Ripe persimmons are orange or reddish-dark orange in color.
- Yellow persimmons are edible, but are not fully ripe. Do not eat green persimmons that are still unripe, which must be pungent in taste.
- You can also eat very ripe persimmons, using a spoon. It tastes different, but you might like it.
Step 3. Wash the persimmons
Rub the persimmon thoroughly under running water. The peel is edible, so wash it thoroughly.
Step 4. Remove the leaves and slice the persimmons
Using a sharp knife, remove flowers such as leaves and stems. Slice the persimmons into thin triangular shapes or regular slices, like slicing a tomato.
Persimmon skin is edible and thin. If you prefer to peel them, briefly soak whole persimmons in hot water. Remove with food tongs, then peel. This is the same process as blanching tomatoes
Step 5. Eat it raw
Sweet persimmons should be firm and crunchy, with a sweet taste. If there are seeds, remove them and throw them away.
- Try adding lemon juice, or cream and sugar.
- For other uses, see the recipes below.
Method 3 of 4: Cooking with Persimmons
Step 1. Add sweet persimmons to the salad
Sweet, crunchy and firm persimmons are great for fruit salads and vegetable salads. Add to a fall salad of nuts, cheese, or pomegranate, or try these unique recipes:
- Bake the peeled hazelnuts laid out on a dry baking sheet until fragrant, about 12-15 minutes.
- Thin slices of fennel.
- Cut the persimmons into quarters, then thinly slice. Mix with hazelnuts and fennel.
- Sprinkle with grated parmesan cheese and add white wine vinegar. Add salt if necessary to balance the sweetness.
Step 2. Make the sweet salsa sauce
Coarsely chop the persimmon. Mix with regular salsa sauce ingredients such as red onion, cilantro, and chili. If you don't have a favorite sweet salsa sauce, follow this recipe for mango salsa sauce and substitute the mango and tomatoes for persimmons.
Step 3. Make the jam
You can cook persimmons into jam just like any other fruit. For best results, use a firm, soft type of persimmon, and taste each persimmon before adding it to the pot. Even a bitter persimmon will make the jam taste bad.
- Optionally, add cinnamon, nutmeg, and/or grated orange zest.
- Peel the persimmons before boiling.
Step 4. Add ripe persimmons to the dessert
Ripe, soft persimmons of any kind are perfect for dessert. Mix persimmons with yogurt or ice cream, or take a look at these options:
- Mash the persimmon flesh and puree it with cream cheese, orange juice, honey and salt.
- Substitute apricots for persimmons in this apricot sorbet recipe.
- Add persimmons to cake or cookie dough. The easiest way to determine the right amount of persimmons is to use a recipe that calls for very ripe bananas and replaces them with equal amounts of persimmons. Try a banana bread or banana muffin recipe. The baking soda will reduce the astringent taste and make the persimmon flesh thick, but it will also react with the persimmons to make the mixture very light. Reduce the amount of baking soda in half or eliminate it completely if you want a denser loaf.
Method 4 of 4: Eating Sour Persimmon
Step 1. Allow the persimmons to fully ripen
The sepat persimmon is usually shaped like an acorn and is given the name “Hachiya”, at least outside of Asian countries. This type of persimmon should be eaten when it is soft, almost mushy. The skin should be mouth and somewhat transparent, with a dark orange tint.
- Read the identification guide below if you're not sure what type of persimmon you have.
- If you eat a Hachiya persimmon that is not fully ripe, you will experience a very puckered mouth, due to its astringent taste. This numbness is temporary. Drinking and eating other foods will help relieve this taste.
Step 2. Speed up ripening
Sour persimmons will ripen within 7-10 days of purchase, but sometimes take a month. To speed up ripening, store in a sealed paper bag or airtight container. If stored in an airtight container, persimmons can get moldy. Add ripe apples, pears, or bananas to a paper bag or container, or add a few drops of rum or other alcohol solution for each persimmon petal.
To ripen persimmons without making the flesh too mushy, wrap each persimmon in three layers of thick plastic wrap (avoid wrappers labeled with symbol 4 or “LDPE”). Preheat in the oven at the minimum temperature or with the light on, no more than 50 degrees Celsius. Leave it for 18-24 hours, checking occasionally
Step 3. Eat persimmons cold with a spoon
When the persimmons are soft, put them in the refrigerator. When it's ready to eat, cut the flower stalks of the petals, then slice the persimmons lengthwise. Remove seeds and inner stems if any. Eat the meat with a spoon.
- The skin is also edible, but can fall apart when the persimmon is ripe.
- Some people add cream and sugar, or a squeeze of lemon juice.
Step 4. Use the shortcut to eat the unripe persimmon
There are several tricks that can be used to get rid of the taste of raw persimmons. These methods will change the taste and texture, but you don't have to wait days before eating this fruit:
- Freeze this soft-fleshed fruit for a sorbet-like texture. If you prefer it warm, thaw frozen persimmons in the microwave.
- Alternatively, soak the persimmons in salt water for one minute.
Tips
- Persimmon season in the Northern Hemisphere is from September to December. This may vary depending on the location.
- Persimmons can also be treated by dehydration or drying.
- The baking soda will prevent astringency in raw persimmons. Using baking soda is a great option if the persimmons are almost ripe, just in case one of the persimmons has an astringent taste.
- Sweet persimmons will keep in good condition if they are at room temperature for 30 days.
Warning
- In rare cases, persimmons are the cause of the appearance of bezoars, or lumps that clog the digestive tract. Eat persimmons in small amounts if you have digestive problems, or if you have had gastric shunt surgery.
- At least one person experienced dizziness and vomiting from eating persimmon seeds. Usually, persimmon seeds are ground and roasted as a way to increase the supply of coffee. To be safe, try to eat them in small amounts, and don't eat them raw.
- Do not give persimmons to animals. This can cause digestive blockages, and the seeds are harmful to dogs, horses, and other species.
