Persimmon
Persimmon is a glossy orange fruit with sweet, honeyed flesh. Fuyu varieties can be eaten crisp like an apple, while soft Hachiya must be fully ripe.
Fuyu persimmon fruits, one cut open: Frank Schulenburg, CC BY-SA 4.0 (Wikimedia Commons)
Where it comes from
Persimmons have been grown in China, Japan and Korea for many centuries and are enjoyed fresh and dried. Dried persimmons are a traditional autumn treat in all three countries.
Explore the cuisine of China, Japan, South Korea.
Nutrition: Persimmon provides vitamin A and fiber.
Fruit guide
Enjoying Persimmon
Ways to enjoy it
- Eaten fresh in slices
- Dried as hoshigaki or gotgam
- Added to salads with greens
- Baked into puddings and cakes
- Blended into smoothies
- Served with cheese and nuts
How to choose, prepare and store
- Pick fruit that is deeply colored with smooth skin and a green calyx.
- Fuyu: eat when firm or slightly soft; Hachiya: wait until it feels like a water balloon.
- Ripen firm fruit in a paper bag with an apple.
- Wash, remove the leafy top and slice or scoop out the flesh.
- Peel Fuyu if you prefer; the skin of ripe fruit is edible.
- Store ripe fruit in the refrigerator for up to a week.
Variations
- Dried persimmon (hoshigaki)
- Persimmon pudding
- Persimmon punch with cinnamon and ginger
Cook’s tip: Unripe Hachiya is bitterly astringent; wait until it is soft and jelly-like.
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About this page
Description and method written by Intercontinental Chef. Home-style method; quantities are a starting point, so adjust to taste.
Photo credit
- Fuyu persimmon fruits, one cut open: Frank Schulenburg, CC BY-SA 4.0 (Wikimedia Commons)