Picking Persimmons: How to Find and Eat the Perfect One
My guide to picking persimmons, including answers to common questions and how to pick and eat the perfect one for you!
Persimmons are possibly my favorite fruit – and that’s saying a lot! When they’re in season, there’s really nothing better than enjoying one in my morning bowl of fruit, or as a snack. Persimmons are in season from September to December/January. Keep reading for more information about these fabulous fruits and my top tips for picking persimmons while they’re in season!
How Many Different Kinds of Persimmons Are There?
Did you know there are possibly over 1,000 different varieties of persimmons?! BUT, there are two main types that you’ll find commonly in US stores: Fuyu and Hachiya Persimmons. (When I lived in the UK I also came across the Sharon Fruit variety in shops, which is very similar to Fuyu).
There are also Dried Persimmons, which are usually Fuyu or Hachiyas in dried form. They’re also addicting! If you haven’t tried these yet, please do yourself a favour and track some down – we find them in our local asian markets/stores. You can thank me later.
How Do I Know when the Persimmon is Ripe?
Fuyu persimmons are best enjoyed when they’re firm and have ripened to a deep orange color. They get softer the longer you wait, so if you prefer a mushier texture, that’s fine! Don’t wait too long because they will get dark spots and start to mold. Also, don’t be afraid to have one while it’s very firm, they can still be perfectly ripe and sweet. I just look for a little bit of give when you press into the side.
Hachiya persimmons are a completely different story. You want to wait for these babies to soften until they’re basically about to burst. The bottoms will soften first, so you want to wait until the whole persimmon is soft all the way to the top where you see the calyx – the green leaves where the stem is located.
Dried Persimmons are best when they’re soft and lighter in color. They’ll have a gummy like texture, and are as sweet as candy! As they get older, they darken and get harder and less pleasant to eat. White powder on the top is not something to be alarmed about either. The white powder is actually crystalized sugar that has come up from the persimmon. Yum!
Why Does My Persimmon Taste Chalky?
If you try to eat a Hachiya Persimmon before it’s ripe, you’ll likely get a chalky aftertaste in your mouth. It’s not dangerous, but leaves your mouth feeling a bit fuzzy and with a bitter aftertaste. My ma always says Hachiya Persimmons are an exercise in patience. Sometimes you have to wait awhile to see them properly – we’ve waited months for some of ours. But if you do, the payoff is more than worth it!
Can You Eat Persimmon Skin?
The short answer is yes, but the best answer is that you probably don’t want to. The skin of a fuyu is somewhat thicker than an apple’s skin. But while I happily eat apple skin, I always peel my persimmons. The skin of a hachiya persimmon is softer, but again, I always scoop out the insides to eat and leave the skin.
Tips for Persimmon Picking
All persimmons are delicious in their own way. So picking the perfect persimmon really depends on your preferences and the occasion.
Fuyu: If you’re looking for a sweet snack to bite into, and you have a minute to peel the skin (if you want to), then go for a fuyu. This variety tends to be the most popular and easily accessible, plus doesn’t require lots of waiting time to ripen. They’re pretty much ready to eat once you buy them.
Hachiya: If you want a soft and gooey treat, and have a lot of patience, go for hachiya! Keep in mind you might have to wait weeks or months before the one you pick up at the store is ready to dig into, but the reward is more than worth it. Once one is perfectly ripe and about to burst, I wash it (gently!), remove the top, and then slice the persimmon in half. Open up the persimmon on a plate, and use a spoon to scoop out the insides. It may sound a bit messy, but trust me – it’s oh so good.
Dried: If you’re looking for a portable snack to give you a quick sugar boost, dried persimmons are the way to go. They’re great for packing as a snack in your bag, or to have a an afternoon pick-me-up. Look for boxes on sale and if you find a good deal, get a couple! They can last for some time (they are dried after all). When the dried persimmons start to harden, I like to tear them up into pieces and throw on top of my porridge. The hot oatmeal will help soften up the persimmon.
A Final Tips for Persimmon Shopping
We have a few different asian markets that we frequent. Every week during persimmon season, I’ll check the weekly ads and see which variety of persimmons are on sale. Sometimes it’s cheaper to buy persimmons in a box, but other times it can be cheaper to pick them and pay be weight, which can be nice to ensure all the persimmons you’re picking are of good quality. Just compare which is the better deal at the time and then go for it!
I hope these tips give you good fortune in picking persimmons. Let me know if you have any other questions, and happy eating!
If you want some more persimmon picking fun, check out these posts on my Instagram: Fun Facts + Hachiya Persimmons