15 Persimmon Recipes: cakes, pies, jam, co*cktails & more! (2024)

FAQs

How to tell if a persimmon is ripe? ›

A ripe persimmon will have a deep orange or reddish color, depending on the variety. It should also feel soft, but not mushy when gently pressed. The texture should be akin to a ripe tomato. The ultimate test, however, is its taste: a ripe persimmon will be sweet and free from any astringency.

Fuyu persimmons are incredibly versatile… not only can you eat them raw in a salad or wrap a slice in a piece of prosciutto and drizzle it with balsamic glaze, but you can also cut them into wedges and roast them, or make a chutney to accompany roasted pork like I did. They also make a great upside down cake!

How to Eat Raw Persimmons. For a sweet (Fuyu) persimmon, you should use them when they're still quite firm. Start by rinsing the fruit, removing the leaves, and slicing it like you would an apple into your desired shape. The peel is edible — so take a bite!

If the taste wasn't enough, people should steer clear of unripe persimmons because the tannins, stomach acid and indigestible plant material can form a bezoar: a hard mass that can lead to gastric obstruction and surgery.

You can begin harvesting in September through late November. Some experts say that the fruit will fully ripen after the first frost of the season. Fruit color will vary from light yellow-orange to dark orange-red. When harvesting persimmons, it is best to use a shallow tray especially if your fruit is very soft.

Another set of cold food groupings to avoid include having crab with tea or persimmon. Xie explained: “Crab meat is a very cold type of food in TCM theory, and persimmon fruit is also cold in nature. Most people should avoid eating this food combination, as it can be hard on the digestive system.”

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

Persimmons are sweet, versatile fruits full of vitamins, minerals, fiber, and beneficial plant compounds. What's more, they may promote heart health, reduce inflammation, support healthy vision, and keep your digestive system healthy. Plus, they are tasty and pair well with many foods.

Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. The main difference between Hachiya persimmons and Fuyus is that Hachiyas are extremely astringent until they are completely soft and ripe. If you bite into a hard, unripe Hachiya, you'll never forget it! Talk about mouth puckering.

Yes, persimmons are healthy food for people who have diabetes. They have a low glycemic index and are high in dietary fibres. Therefore, they prevent blood sugar from increasing. Also, the antioxidants in persimmons avert oxidative stress, which causes chronic diseases like diabetes.

Can I eat a mushy fuyu persimmon? ›

But is a Fuyu firm or soft when ripe? Remember this: Fuyu, flat, firm. You can bite into and slice a firm Fuyu just like an apple. They are delicious firm and remain delicious once they become soft.

Persimmon Side Effects:

Persimmon does not present any serious side effects when eaten in moderation. However, certain individuals may be allergic to these fruits and exhibit symptoms of upset stomach, nausea, or in grave circ*mstances, even an anaphylactic shock and must hence avoid eating persimmon.

Persimmons contain tannins, a type of plant compound that can make your mouth feel dry, chalky, or puckered. Unripe persimmons have a high tannin content, leading to this sensation. Fully ripe persimmons have fewer tannins, resulting in a sweeter taste and less mouth discomfort.

How to eat a persimmon. Fuyu persimmons can be eaten raw or baked, Glass says. Once they're soft but firm, you can slice this variety and use it in ways you would use other sliced fruits like apples or pears this time of year. The Hachiya varieties have a little less flexibility because they're so soft.

The fruits are much smaller than either fuyus or hachiyas, ranging from the size of a small date to the size of an apricot. Like Hachiya persimmons, American persimmons need to be very soft before you can eat them. However, they will not ripen off of the tree. You must wait until they are soft to harvest them.

The fruit's texture most reliably indicates when American persimmons are ripe. Unlike Oriental persimmons, which can be sweet when only slightly soft, American persimmons have the best flavor when they are mushy in texture. This perfect sweetness occurs just before the fruit rots.

Slice off a small amount of persimmons and taste. The ripe persimmons taste sweet, mild, and rich, not sour or bitter. Unripe persimmons are slightly greenish and taste bitter and sour.