There are two main types of persimmons - hachiya and fuyu persimmons. They're both a deep orange color but have slightly different shapes and uses.
Fuyu persimmons are round and squat and can be eaten when firmer. They're tangy and great in salads and eaten raw. Hachiya persimmons are best when they are softer and riper. They get a jammy consistency which is perfect in baked goods.
Persimmons are generally in season from late fall to early winter.
Fuyu persimmons are in season from early October to late December. Hachiya persimmons are in season in November and December. If you're lucky you might find some in January as well!
How many types of persimmons are there?
There are two main types of persimmons - the astringent variety (like hachiya) and the non-astringent (like fuyu). The non-astringent can be eaten fresh and have a mild, sweet flesh. The astringent variety have bitter skin with a jammy interior when they're fully ripe.
What do persimmons taste like?
Persimmons have a mild and sweet flavor that's similar to a pear or apricot. They're often described as having a honey flavor.
Where are persimmons from?
Persimmons were originally cultivated in Asia - primarily in China and Japan. They're grown around the world now and are hardy enough to grow in many climates.
Can you freeze persimmons?
You can freeze persimmons very easily! Fuyu persimmons can be cut and frozen with their skins, while hachiya persimmons should have the flesh removed from the skin before freezing.
- Persimmon Salad - This delicious fuyu persimmon salad with pear and kale is a real treat. This tasty salad makes a great side dish or wonderful light lunch.
- Persimmon Bread - This persimmon bread recipe is wonderful and full of flavor! It's a delicious way to enjoy hachiya persimmons and a very easy bread to make.
- Persimmon Prosciutto Crostinis - This simple recipe for persimmon prosciutto crostinis with homemade ricotta is a wonderful appetizer, snack, or light lunch. The flavors work together wonderfully.
- Persimmon Cookies - Spicy, soft, and moist persimmon cookies with raisins and a sweet orange glaze. This persimmon cookie recipe uses ripe Hachiya persimmons.
- fuyu or hachiya persimmons
- freezer bag
- For fuyu persimmons: If making a puree, blend in a food processor or blender until it's a paste. Place in a freezer bag and freeze for up to 6 months. If freezing in chunks, chop into desired pieces and place in a freezer bag, and freeze for up to 6 months.
- For hachiya persimmons: When the persimmons are very ripe and are squishy, cut the top off the persimmon and scoop the flesh out from inside. Place the flesh in a freezer bag and freeze for up to 6 months. DIscard the skins.