Persimmon
Varieties
Hachiya (also called Japanese persimmon and kaki)
The hachiya, an astringent variety, is the most widely available persimmon in the United States. It is large (up to 3 inches [7.62 cm]) in diameter and round, with a slightly elongated, pointy base. When ripe, it sports a red-orange skin and flesh. It is quite soft when completely ripe and delivers a smooth, creamy texture and a tangy-sweet flavor. If eaten even slightly underripe, the hachiya will pucker the mouth with an intense, unpleasant astringency.
Fuyu
These persimmons are nonastringent, so they can be eaten while still firm. When ripe, they have a red-orange skin and flesh. They are smaller than hachiya persimmons and are more tomato-shaped.
Sharon fruit (also called Israeli persimmon)
Sharon fruit is sweet and round and can be enjoyed when it is firm.
Preparation, Uses, & Tips
A versatile fruit, both astringent and nonastringent varieties can be enjoyed on their own when ripe. While the hachiya will provide a creamy pick-me-up, the fuyu will provide a crunchy treat. Both types of persimmons make good dried fruit.
Using soft persimmons
The sweet, date-like consistency of hachiya persimmons makes them a good choice for puddings, cookies, cakes, and custard. The pulp is prepared from fully ripened persimmons, which have been washed and had the leaves removed. The fruit is crushed through a colander or food mill to separate the pulp from the seeds and skin. The pulp then may be used immediately or frozen for later use.
Using firm persimmons
Fuyu persimmons can be enjoyed as other firm fruits, such as apples and pears, and eaten whole, sliced, or chopped up and served over cereal and salads. Some people enjoy fuyu persimmons with the skin on; others prefer to remove it.
Storing
To ripen astringent persimmons quickly, store the fruit in the freezer overnight. In the morning, allow the cold-ripened fruit to thaw.
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