Originally grown in China and Japan, persimmons are now available worldwide. These fruits are delicious when fully ripe, while the unripe ones are "sour".
Steps
Part 1 of 4: Recognizing the Types of Persimmons
Step 1. Observe the shape
This detail is usually sufficient to identify the persimmon varieties that are sold in Western countries. Bite it carefully if this is the only way you have to understand the type of fruit, especially if you are in East Asia where there are many kinds of persimmons of all shapes.
- Most sweet persimmons are squat with a flat, tomato-like base. Some fruits have a sunken line that runs from the stem to the base, while others are completely smooth.
- Most astringent persimmons are long with a tapered end that forms a blunt tip, just like an acorn.
Step 2. Check the variety name
In Western countries, persimmons are sold under various names; in Italy some non-astringent types are cultivated such as Fuyu or the Suruga and astringent ones such as Lotus of Romagna, which should only be consumed when they are completely soft. Some East Asian stores further subdivide these categories:
- Among the sweet varieties there are: Jiro, Izu, Hanagosho, Midia, Suruga and Shogatsu, as well as all those whose name is accompanied by the terms "Maru", "Jiro" "Fuyu".
- There are dozens of astringent varieties. The most common are Tanenashi, Eureka, Tamopan and Gailey. When you're not sure what kind of persimmon, consider it astringent.
Step 3. Look for defects or special shapes in the fruit
If you are still unable to recognize the variety of persimmon in front of you, then the shape or way it is grown may give you clues. Many persimmons don't have any distinctive traits, but they're worth a look:
- The American ones are originally from the eastern United States. They are generally very small and are harvested from wild trees. They are of the astringent type.
- A fruit that appears to be divided into four parts is astringent.
- If it has concentric circles around the final flower (which look like leaves) it is probably astringent.
- When it has breaks near the flower, it is usually sweet or a rotten specimen of another variety.
Step 4. Consider special varieties
Some types have special characteristics:
- The Triumph persimmons you find on the market often have a sweet taste because they are treated in a special way. When eaten directly after harvest, they are astringent. If you are in certain regions of the United States, be wary as all persimmons are sometimes referred to as Triumph or Sharon fruit.
- Some astringent varieties have no seeds and their pulp has a light color. They turn into sweet fruits, with seeds and dark flesh, when pollinated. These include Chocolate, Giombo, Hyakume, Nishimura Wase, Rama Forte and Luiz de Queiroz persimmons.
- Hiratanenashi persimmons, very common in Japan, can be sour even when soft and ripe. Good fruit management avoids nasty surprises, so only trust a reliable greengrocer.
Part 2 of 4: Eat a Sweet Persimmon
Step 1. Make sure it's sweet
Persimmons are divided into "astringent" and "non astringent" Cultivation. The latter can also be defined as "sweet", they have a shape similar to that of tomatoes and among the varieties grown in Italy we remember the Fuyu. If your persimmon doesn't match this description, read the last section of this article to identify it. The instructions in the tutorial are perfect if you have the right kind of persimmon, otherwise you won't really enjoy it.
Step 2. Eat it when it is firm and orange in color
Sweet persimmons are great when they are still hard and crunchy; they are at the peak of ripeness when the color is orange or intense reddish-orange.
- If the persimmon is yellow, it is edible but not fully ripe. Do not consume the green and unripe ones as they will always be very sour.
- When it is very ripe you can eat it with a spoon. In this case the flavor is different, but you might still like it.
Step 3. Wash the fruit
Rub it with your fingers under running water. The peel is edible, so wash it carefully.
Step 4. Cut the leaves and slice the persimmon
Use a sharp knife and remove the stem with the leaves arranged in a flower. Then cut the fruit into wedges or slices, as you would a tomato.
The peel can be eaten and is usually thin. If you prefer to eliminate it, soak the fruit for a few seconds in boiling water. Then remove it with kitchen tongs and peel it. The procedure is exactly the same as that for blanching tomatoes
Step 5. Eat the fruit as it is
A sweet persimmon should be firm and crunchy with a sweet flavor, indeed. If there are any seeds, remove and discard them.
- Try adding some lemon juice or cream and sugar.
- Read the recipe section for more tips.
Part 3 of 4: Using Persimmon for Cooking
Step 1. Add a non-astringent persimmon to the salad
The sweet and crunchy ones are excellent with fruit salads and green salads. Incorporate them into a fall salad with walnuts, cheese, or pomegranate. Here's another tasty tip:
- Toast hazelnuts in a pan until their aroma is released; this will take 12-15 minutes.
- Finely slice the fennel.
- Cut the persimmon into four parts and then slice it. Finally add it to the hazelnuts and fennel.
- Season with grated Parmesan and a white wine vinaigrette. If necessary, add salt to balance the sweetness of the dish.
Step 2. Make a sweet sauce
Chop the persimmon coarsely and combine it with classic sauce ingredients such as red onion, coriander and chillies. If you don't have a specific recipe for your favorite sweet sauce, you can follow the same instructions for a mango sauce by replacing the tomatoes and mango with persimmon.
Step 3. Make a jam
You can turn persimmons into jam, just like any other fruit. For best results, use the soft ones of the astringent variety and taste each fruit before adding it to the pot. If you add even a single sour persimmon, all the jam will be altered.
- If you wish, you can add cinnamon, nutmeg and / or orange zest.
- Peel the persimmons before cooking them.
Step 4. Add ripe fruits to desserts
Soft, ripe persimmons can make a great alternative dessert. Mix the pulp with yogurt, ice cream or try these ideas:
- Turn the pulp into a puree and blend it with cream cheese, orange juice, honey, and salt.
- Make persimmon sorbet. You can use the recipe for the apricot one and just substitute the fruit.
- Bake them by incorporating them into biscuits and cakes. The best thing to do, in order not to miss the doses, is to follow a recipe to "recycle" very ripe bananas and use persimmons in their place in equal quantities. Try baking banana bread or muffins. The baking soda reduces the astringency of persimmons, thickens the pulp and reacts with the fruit making the batter soft and bulky. If you want very compact bread, cut the baking soda in half or skip it altogether.
Part 4 of 4: Eat an Astringent Persimmon
Step 1. Wait for the fruit to reach full ripeness
A sour persimmon usually has the shape of an acorn, an astringent variety is called "Sajo". It can be eaten when it is soft, almost mush. The peel should be smooth and semi-transparent, with a deep orange color.
- Read the guide proposed at the end of the tutorial to recognize your fruit, if you have any doubts.
- If you eat an astringent persimmon before it is fully ripe, you will make your mouth pucker like never before, as a reaction to its very sour taste. This feeling is only temporary, have a drink or eat another food to get rid of it.
Step 2. Accelerate ripening
Astringent persimmons ripen within 7-10 days from the date of purchase, but there are cases where you have to wait up to a full month. To speed up the process, place the fruit in a closed paper bag or airtight container. Remember that if you decide to use an airtight container, the fruits could become moldy. Also put an apple, pear or banana in the bag or container or add a few drops of rum or other alcohol on the leaves of each persimmon.
To trigger ripening without making the fruits too soft, wrap them individually in three layers of non-porous film (avoid the transparent one that says "LDPE" or the recycling symbol with code 4). Place the persimmons in the oven setting the minimum temperature or leave only the light on. However, check that it does not exceed 50 ° C. Wait 18-24 hours, checking the process from time to time
Step 3. Eat the cold fruit with the help of a spoon
When the persimmon is soft, put it in the refrigerator; when eating it, remove the stem and leaves and slice the fruit lengthwise. Extract the seeds and inner stem, if any, and eat the rest of the pulp with the spoon.
- The peel is edible, but you could get very dirty if you try to eat it when the persimmon is ripe.
- Some people add cream and sugar or a sprinkle of lemon juice.
Step 4. Do some tricks for eating an unripe persimmon
There are some methods that allow you to eliminate the astringency of the underripe fruit. These also alter the flavor and texture of the persimmon, but at least you won't have to wait many days before you can enjoy it:
- Freeze the soft persimmon to achieve a sorbet-like consistency. If you prefer it hot, you can defrost it in the microwave later.
- Alternatively, soak the persimmon in salted water for about a minute.
Advice
- In the Northern Hemisphere, the persimmon harvest season is from September to December with some regional variations.
- You can also dry or dehydrate them.
- Baking soda can eliminate the astringency of an underripe persimmon. This remedy is perfect for those fruits not yet at the peak of ripeness, in case they have any sour spots.
- Sweet persimmons can be stored at room temperature for up to 30 days.
Warnings
- In rare cases, persimmons contribute to the formation of bezoars, that is, masses that obstruct the digestive tract. Only eat small amounts if you already have gastrointestinal problems or have had a gastric bypass.
- At least one person has complained of vomiting and dizziness after eating persimmon seeds. Traditionally, these seeds are ground and roasted to "cut" the coffee blend. This is a safe practice, but it is always best to limit yourself to small quantities and not eat raw seeds.
- Never give a persimmon to animals, it could cause a blockage of the digestive tract and the seeds are particularly dangerous for dogs, horses and other species.
