Though persimmons are well-loved throughout many parts of the world — they are Japan’s national fruit — they puzzle many Americans who are unfamiliar with them. The picture below shows the different types of Persimmon, astringent and non- astringent and also delicious dried Persimmons with a cheese selection. How to eat persimmons: You don’t need to peel them. Of the astringent varieties, Hachiya, the heart-shaped persimmon, is the most popular. You can ripen astringent varieties in your own kitchen with bananas or another fruit, like pears, that give off high levels of ethylene at room temperature. Non-astringent persimmons are best used in salads or dishes that call for raw and uncooked persimmons. Find out how to tell Fuyus and Hachiyas apart, how to know when each type of persimmon is ripe, and how to cook and eat persimmons in this illustrative primer. Often described as “furry,” for me the experience was akin to trying to eat a sweet yet dense cotton ball. Many swear by clear plastic containers, while the paper bag method also works well. As long as the non-astringent persimmon is firm, it is edible. Though as with apples you do not want to eat the seeds or the stem or calyx. If you’ve ever had an unripe persimmon, the experience is memorable. Many persimmon devotees think of hachiya as a "baking persimmon," and that's not inaccurate. Persimmons actually keep much longer than other fruit at cool temperatures. If you want your persimmons to ripen in less than a week, there are two ways to hasten the ripening: Leave them in a paper baby along with an apple or a banana. Things to do with persimmons: In salads (non-astringent types) – Martha Stewart suggests a watercress and hazelnut salad The astringent persimmons are still a wonderful food when they’re ripe. Save the fuya for cheese plates, salads, and snacks, and use the cooked, luscious hachiya to bring moisture, sweetness, and heft to dessert recipes.It can also be broiled or roasted and served as a side dish alongside seasonal greens, mushrooms, meat, or your favorite breakfast main at a … Soft, ripe persimmons should be stored in the fridge until ready to eat. Here are a few ways to use either variety Five Ways to Eat Persimmons Both fuyu and hachiya persimmons are usually available in late fall and early winter. Persimmons also make the very best fruit to eat with all kinds of cheeses. The non-astringent type can be eaten like an apple, the ripe astringent type should be cut in half – then you can spoon out the flesh with a teaspoon. If persimmons are still firm, you can store them at room temperature and allow them to ripen naturally. With persimmon season running from late October through December, if you want to …

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