How to Eat Persimmons

This article by Mytour offers tips on how to enjoy persimmons and provides ideas for creating various dishes using this fruit.

Identify sweet persimmons. Sweet persimmons are typically tomato-shaped and often sold under the name Fuyu in Western markets. If your persimmon doesn’t match this description, refer to the identification guide for other persimmon varieties above. You won’t enjoy the fruit if you follow instructions meant for a different type of persimmon.

Enjoy persimmons when they are firm and orange. Sweet persimmons are at their best when firm and crisp. Ripe persimmons will have an orange or reddish-orange hue.

• Yellow persimmons are edible but not fully ripe. Avoid green, unripe persimmons as they are always astringent.
• You can eat overripe persimmons with a spoon. The flavor is slightly different, but you might still enjoy it.

Wash the persimmons. Scrub the fruit thoroughly under running water. Since the skin is edible, make sure to clean it well.

Remove the calyx and slice the persimmon. Use a sharp knife to cut off the stem and calyx. Slice the persimmon into thin wedges, similar to how you would cut a tomato.

• The skin is edible and usually very thin. If you prefer to peel it, briefly dip the whole fruit into hot water. Use tongs to remove it and peel the skin. This method is similar to blanching tomatoes.

Eat the persimmon. Sweet persimmons are firm, crisp, and sweet. If the fruit has seeds, remove and discard them.

• Try adding a squeeze of lemon juice or serving it with cream and sugar.
• For more ways to prepare persimmons, check out the recipes below.

Wait for the persimmon to fully ripen. Astringent persimmons, often acorn-shaped and referred to as "Hachiya" outside Asia, are only edible when fully soft, with a pulp-like consistency. The skin should be smooth and translucent with a deep orange hue.

• Refer to the identification guide above if you're unsure about your persimmon variety.
• Eating an unripe Hachiya persimmon will leave a memorable astringent taste in your mouth. The numbing sensation is temporary and can be alleviated by eating or drinking something else.

Speed up the ripening process. Astringent persimmons typically ripen in 7-10 days after purchase but can sometimes take a month. To hasten ripening, place the persimmons in a sealed paper bag or container. Adding a ripe apple, pear, or banana to the bag or container, or dabbing a few drops of rum or another alcohol on the calyx, can help.

• To ripen persimmons without making them mushy, wrap each fruit in three layers of non-porous plastic wrap (avoid using wrap with recycling symbol 4 or "LDPE"). Place them in an oven at the lowest temperature or with only the pilot light on, ensuring the temperature does not exceed 50ºC. Leave them for 18-24 hours, checking occasionally.

Eat chilled persimmons with a spoon. Refrigerate the persimmons once they are soft. When ready to eat, remove the calyx, slice the fruit lengthwise, and scoop out any seeds or stems. Use a spoon to enjoy the remaining flesh.

• The skin is edible but can be messy when the fruit is fully ripe.
• Some people enjoy adding cream, sugar, or a squeeze of lemon for extra flavor.

Use quick methods to enjoy unripe persimmons. There are a few tricks to reduce the astringency of unripe persimmons, though they may alter the texture and flavor. These methods allow you to enjoy the fruit without waiting:

• Freeze ripe persimmons to create a creamy texture. If you prefer not to eat them frozen, thaw them in the microwave.
• Alternatively, soak the persimmons in mineral saltwater for one minute.

Add sweet persimmons to salads. Firm and crisp sweet persimmons make an excellent addition to fruit salads or mixed greens. Incorporate them into an autumn salad with nuts, cheese, and pomegranates, or try these unique recipes:

• Toast shelled hazelnuts in a pan until fragrant, about 12-15 minutes.
• Thinly slice fennel bulbs.
• Quarter the persimmons, then slice them thinly and add to the salad with hazelnuts and fennel.
• Sprinkle with Parmesan cheese and drizzle with vinaigrette. Add a pinch of salt if needed to balance the sweetness.

Make a sweet salsa. Dice sweet persimmons and combine them with basic salsa ingredients like red onion, cilantro, and chili peppers. If you don’t have a favorite sweet salsa recipe, you can adapt a mango salsa recipe by replacing the mango and tomatoes with persimmons.

Prepare persimmon jam. You can make jam from persimmons just like other fruits. For the best results, use soft astringent persimmons and taste each one before cooking. Even one astringent persimmon can significantly alter the flavor.

• Add cinnamon, nutmeg, and/or orange zest for extra flavor.
• Peel the persimmons before cooking the jam.

Use ripe persimmons in desserts. Soft, ripe persimmons can create delightful desserts. Mix them with yogurt or cream, or explore these options:

• Blend persimmons with cream cheese, orange juice, honey, and salt.
• Substitute persimmons for peaches in a peach sorbet recipe.
• Bake persimmon cakes or cookies. A simple way to determine the right amount is to use a banana-based recipe and replace bananas with an equal amount of persimmons. Baking soda helps reduce astringency and thickens the pulp, while also reacting with the fruit to create a light, fluffy batter. Reduce baking soda by half or omit it if you prefer a denser bread.

Observe the fruit's shape. Often, the shape alone can help you identify persimmons sold in Western countries. Be cautious and taste-test if this is your only method, especially in East Asia, where many varieties with diverse shapes exist.

• Most sweet persimmon varieties are slightly square with a flat base, resembling a tomato. Some have shallow grooves running from the stem to the base, while others have smooth, taut skin.
• Most astringent persimmons are elongated and taper toward the base, similar to an oversized acorn.

Check the variety names. In the West, persimmons are typically sold under two names. Fuyu persimmons are sweet (non-astringent) and eaten while firm. Hachiya persimmons are astringent when unripe and only edible when fully soft. Some East Asian markets distinguish more varieties:

• Sweet varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, along with others ending in "Maru," "Jiro," or "Fuyu."
• There are dozens of astringent varieties, with Tanenashi, Eureka, Tamopan, and Gailey being among the most common. When in doubt, assume the persimmon is astringent.

Look for defects or unique shapes. If still unsure, examine the fruit's shape or growth patterns. While many persimmons lack distinguishing features, these clues can help:

• American persimmons, native to the eastern U.S., are small and harvested from wild trees. They are astringent.
• Persimmons with four ridges are typically astringent.
• Persimmons with concentric rings around the calyx (resembling leaves) may be astringent.
• Persimmons with cracks near the calyx are usually sweet or may be overripe.

Consider special varieties. Some types have unique characteristics to note:

• Triumph persimmons (also called Sharon fruit) are often sweet when sold, usually due to special processing. They are astringent when picked fresh. (Be cautious—in some regions, all persimmons are called Sharon fruit.)
• Certain seedless, pale-colored varieties are astringent. They turn sweet, seeded, and darker when pollinated. Examples include Chocolate, Giombo, Hyakume, Nishimura Wase, Rama Forte, and Luiz de Queiroz.
• Hiratanenashi persimmons, popular in Japan, may remain astringent even when soft and ripe. Proper handling prevents this, so buy from reputable sellers.