Select plump fruit with glossy looking smooth unblemished skin that feels heavy for its size.
Hachiya persimmon MUST be eaten when fully ripe and very, very soft. If eaten before the very, very soft stage, the astringency will make your mouth and tongue feel like they are coated with cotton. The astringency disappears as the fruit ripens and softens.
Store at room temperature until soften. To speed up the ripening process, place Hachiya persimmon in a paper bag (some say a plastic bag, others an airtight container) with an apple or a ripe banana (this produces ethylene gas which hasten ripening). Some people place a few drops of alcholol (brandy, vodka … ) on the cap and place the persimmon in an airtight container. I just leave mine on the kitchen counter where I can see it to check daily.
Uses: Wash, remove cap and eat out of hand. Some people peel others don’t. This is messy eats, but the silky smooth sweet pulp is well worth the mess. Of course, if you want to be dainty, cut the fruit in half crosswise or lengthwise place in a bowl and use a spoon, still a bit messy, have extra napkins within easy reach.
Pureed softened Hachiya persimmon can be
∞ spooned over ice cream and topped with chopped toasted nuts
∞ used as topping for waffles, pancakes or French toast
∞ stirred into yogurt
∞ combined with other fruits in smoothies (or by itself)
∞ used in baking – cookies, cake, puddidng …..
Pureed Hachiya persimmons freeze well. I also freeze them whole, see 2 recipes below.
Hachiya Persimmon Fan with Blueberries and Ice Cream
From “Wokking Your Way to Low Fat Cooking“ by Norma Chang
2 frozen Hachiya persimmons (to freeze see Hachiya Persimmon Sorbet recipe below)
½ cup fresh or frozen blueberries
4 scoops vanilla ice cream or frozen vanilla yogurt
4 sprigs fresh mint for garnish
1. Remove and discard persimmon caps (you may need to thaw the frozen persimmons in the fridge for an hour or so). Peel. Cut in halves lengthwise. Cut each half into 4 or 5 lengthwise wedges. Fan out wedges on a dessert plate. Repeat with the other halves.
2. Place 1 scoop of ice cream at the base of each persimmon fan. Sprinkle with 2 tablespoons of blueberries, garnish with a sprig of mint. (Cleaned out my mint so garnished with a sprig of thyme from the garden instead.)
1. Wash Hachiya persimmon. Place in freezer bag and freeze.
2. Partially thaw Hachiya persimmon in refrigerator. Using a sharp knife cut in half crosswise or lengthwise.
3. Enjoy the cool sweet pulp using a teaspoon no sweetener needed here.
Copyright © 2011 by Norma Chang