A yellow persimmon is edible, but not fully ripe. Do not eat an unripe green persimmon. Green persimmons will always taste astringent (whether they’re of the sweet variety or astringent variety). [2] X Research source You can eat persimmons overripe as well, with a spoon.
The skin is edible and usually thin. If you prefer to peel it, briefly immerse the whole fruit in hot water. Remove with tongs, then peel. This is the same process as blanching tomatoes.
Try adding lemon juice, or cream and sugar. [3] X Research source For more uses, check out the recipes below.
Read the identification guide above if you’re not sure about your persimmon type. If you eat Hachiya persimmon before it is completely ripe, you will have the strongest mouth puckering experience of your life, due to its astringency. [5] X Research source [6] X Research source This numb feeling is temporary. Drinking and eating other food will help it go away.
To ripen these without causing extreme mushiness, wrap each fruit in three layers of non-porous plastic wrap. (Avoid wraps labeled with recycling symbol 4 or “LDPE”). Heat in an oven at minimum temperature or with just the pilot light on, no more than 120ºF (50ºC). Leave for 18–24 hours, checking occasionally. [9] X Research source
The peel is edible as well, but eating it is messy when the fruit is ripe. Some people add cream and sugar, or a squeeze of lemon juice.
Freeze the soft fruit instead to create a sorbet-like texture. If you prefer it warm, defrost it in the microwave. Alternatively, soak the persimmon in salt water for about a minute.
Toast peeled hazelnuts in a dry pan until aromatic, about 12–15 minutes. [12] X Research source Cut fennel into thin slices. Slice the persimmon(s) into quarters, then into thin slices. Toss with hazelnuts and fennel. Top with grated Parmesan and a white wine vinaigrette. Add salt if necessary to balance the sweetness.
Optionally, add cinnamon, nutmeg, and/or orange zest. Peel the fruit before stewing.
Puree the flesh and blend with cream cheese, orange juice, honey and salt. [15] X Research source Replace the apricot in this sorbet recipe. Bake them into cakes or cookies. The easiest way to find the right amount is to use a recipe that calls for overripe bananas, and replace them with an equal quantity of persimmon. [16] X Research source Try banana bread or banana muffins. Baking soda will reduce astringency and thicken the pulp, but also reacts with persimmon to make the batter very light and airy. [17] X Research source Halve the amount or skip it completely if you want a dense bread.
Most sweet persimmons are squat with a flat base, similar in shape to a tomato. Some have slight indented lines running from the stem to the base, while others are smooth. Most astringent persimmons are longer and taper to a blunt point, similar in shape to an oversize acorn.
Other sweet varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus any variety ending in “Maru,” “Jiro” or “Fuyu. “[18] X Research source There are dozens of astringent varieties. Tanenashi, Eureka, Tamopan, and Gailey are a few of the most common. [19] X Research source [20] X Research source When in doubt, assume the fruit is astringent.
Other sweet varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus any variety ending in “Maru,” “Jiro” or “Fuyu. “[18] X Research source There are dozens of astringent varieties. Tanenashi, Eureka, Tamopan, and Gailey are a few of the most common. [19] X Research source [20] X Research source When in doubt, assume the fruit is astringent.
Other sweet varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus any variety ending in “Maru,” “Jiro” or “Fuyu. “[18] X Research source There are dozens of astringent varieties. Tanenashi, Eureka, Tamopan, and Gailey are a few of the most common. [19] X Research source [20] X Research source When in doubt, assume the fruit is astringent.
American persimmons or “possum apples” are native to the eastern United States. These are typically very small and harvested from wild trees. These are astringent. [21] X Research source A persimmon with four sides to it is astringent. A persimmon with concentric rings around the flower end (which looks like leaves) is probably astringent. A persimmon with cracks near the flower end is usually sweet, or a rotten fruit of either type.
Triumph persimmons (also called Sharon fruit) often taste sweet when sold commercially, due to special treatment. [22] X Research source Straight from the tree, this is an astringent variety. (And be careful — in some regions, all persimmons are called Sharon fruit. ) Some varieties are astringent if the inside is seedless and light-colored. They transform into sweet, seeded, dark flesh if pollinated. These include Chocolate, Giombo, Hyakume, Nishimura Wase, Rama Forte, and Luiz de Queiroz varieties. [23] X Research source Hiratanenashi persimmons, common in Japan, can stay astringent even when soft and ripe. Proper handling prevents this, so buy from a vendor you trust.
