Have you ever almost bought a persimmon and thought, “Nah, what if it’s bitter and gross?” Have you tried one and wondered whether your mouth would be stuck in perma-pucker mode forever? It may be because you got the wrong kind of persimmon.
There are two types of the yellow-orange fruit, which, thanks to its color, is rich in beta-carotene. Both types are delicious, as long as you know which you are about to eat, because with the persimmon, timing is everything.
Hachiya, or astringent, persimmons must be ripe and soft before you can eat them. Bite into one while it’s still firm and you’re taste buds will be greeted with a bitter, chalky flavor. These are the persimmons you want for baking. Fuyu, or non-astringent, persimmons can be eaten while they are still firm, but are also still edible once they soften.
We’re going to be looking at both types of persimmons in these 23 recipes for desserts, salads, sandwiches and more, which are sure to have you buying it by the case.
This recipe featured on The New York Times actually uses Fuyu persimmons. We don't mind, as long as we get a piece... or two.
Juicy persimmons top this warm porridge from Happy Hearted Kitchen, which hits the spot as temperatures start dropping.
Persimmons are the star ingredient in this homemade salsa from Stetted.
Love & Olive Oil ingeniously combines persimmons with blood orange vinaigrette in this refreshing salad.
No additional sugar or dairy is required in this recipe from The Colors of Indian Cooking. Coconut milk and frozen persimmons are the only ingredients you need to make ice cream... and fast.
If fancy grilled cheese is what you're craving then be sure to check out this recipe from Joy the Baker, which combines persimmons with prosciutto and brie. Yes, please.
Adventures in Cooking sure does make nice roasted anything. In this recipe for roasted chicken, Eva not only makes a persimmon glaze, but also throws some in the pan with the chicken.