My favorite stay-at-home dad, Cliff, sent me these tips on persimmons, in addition to a recipe for persimmon pudding. I share them with you now:
About Persimmons
There are two types of Persimmons:
Fuyus - these light-colored, squat persimmons should be
crisp and firm, but not rock hard. Choose those that are
completely orange, with no trace of yellow. They keep for
weeks, but should be used immediately if they develop any
soft spots.
Hachiyas - The more common persimmon, heart-shaped (what
they had at church and - my personal favorite). Delicious
only when completely soft (otherwise, be prepared for a
very bitter and chalky taste). Pick ones with skin intact
that feels as if its insides are filled with jelly. Eat
as soon as possible (they are sweeter than apricots); it
will be messy. They keep in the refigerator for a short
period. If you get them firm, leave them at room
temperature to soften.
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The Chinese like to take Hachiyas that were nearly liquid
inside and freeze them. You slice off the tip, wrap it in
plastic and can freeze for up to three months. You can
eat the persimmons with a spoon once they are partially
thawed like sorbet. Optionally - Pour a little cream over
it - the cream will adhere to the partly frozen fruit.
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Doesn't that sound good, gentle readers? After I vote, I think I will make a persimmon run. Any tips on speedier ripening? I'll trade you for the pudding recipe. . .
The recipe was yummy!
I mean the results of the recipe.
Yeah.
Mike
Posted by: Mike on November 12, 2002 10:38 AMMaybe the passage of time has already ripened those persimmons you have yet to eat, but in case you pick up some more, here is my speed-ripening tip: Keep them in a brown paper bag in the sun. And no thanks, I don't eat persimmon pudding. (But my mom does, maybe she'd like the recipe?)
Posted by: Emily on November 15, 2002 10:46 PM