Your salivary glands react by shutting off the flow to keep you from taking another bite. So begin picking persimmons in the early fall when the days are still a bit warm, and the fruit is hard but fully colored. Persimmon sub-species can be broken into two categories: astringent persimmons, which are inedible when firm and need to become extremely ripe and soft before they can be eaten, and non-astringent persimmons, which can be eaten hard or soft, with the skin on. When ripe, persimmons range in color from light yellow to dark red-orange. You can hasten ripening by putting them in a closed paper bag at room temperature with an apple (apples release ethylene, a gas that helps fruit ripen faster). The ethylene gas the tomatoes release will ripen the persimmons within two to four days. As we mentioned, you must make sure your persimmon is ripe before you freeze it; otherwise, it will all be for nothing. There are two types of persimmons: astringent and non-astringent persimmons. But they aren’t necessarily interchangeable in recipes because the variety determines whether you eat them when they’re soft or firm. Their ripe, neon-orange fruit usually drops to the ground where wildlife devours it. No matter, I had 4 cups of pulp sitting on my counter that I was going to do something with. Think of Fuya persimmons as a tame fruit. Fuyu, a squat, rounded persimmon that resembles an orange tomato, is the most common. A yellow persimmon is edible, but not fully ripe. The Fuyu is the more forgiving of the two, as it will still taste good if it is not fully ripe. Mom says it's kind of like a persimmon sherbet. In the freezer, ripe whole or sliced persimmons will last up to 6 months. From October through December in the produce section of your local market, you’re likely to stumble upon a crate or two of silky, red-orange globes that look somewhat like tomatoes—but taste very different. The bright orange skin is often easily "read" as ripe, too. Persimmons are sweet and unique fruits that are rich in Vitamin A, Vitamin C, fiber, and potassium. I'm not the persimmon fiend my mother is, so I can't confirm. Unripe persimmons can take a few days to ripen— keep them at room temperature until ripe. This won't delete the recipes and articles you've saved, just the list. 'Fuyu' persimmons produce late-season fruit, ready for harvest in October or November. Astringent Oriental persimmons (Diospyros kaki ‘Hachiya,’ USDA zones 7 through 11) are picked between mid-September and late November. creamtea January 18, 2012 Sweet persimmons taste best when firm and crisp. Buy ripe persimmons only if you plan to eat them within a day or two, and store them in the fridge. By the time an American persimmon is completely ripe, its pulp is nearly 34 percent fruit sugar. Our guide to knowing just when persimmons are ripe is your ticket to a decadently delicious experience. What Does a Persimmon Tree Look Like? Hachiya persimmons must be softened, cooked, or dried first. Are you sure you want to delete your notes for this recipe? They are ripe if they have smooth and shiny skin with a bright orange color. Try slicing a crisp Fuyu like an apple and add it to a salad, or pair a slightly soft Fuyu with goat cheese. Their ripe, neon-orange fruit usually drops to the ground where wildlife devours it. She hates to waste them so if a few over-ripen she washes them and puts them into the freezer. One must also check for blemishes and mold growth on the fruit. In the US, the best-known non-astringent persimmon is the round, squat Fuyu. Fuyu persimmons can be eaten ripe or unripe, straight as is (sliced like an apple), or in various dishes, though they remain fairly firm even when ripe. What is a persimmon? Expert gardener’s tip: Non-astringent Oriental fruit also softens when ripe, but it’s marketed to eat while still firm and crisp. Persimmon puree will last up to 1 year in the freezer. 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