trying to get home for xmas. New traffic extension for Google Chrome: https://t.co/MXy7N9dU
| 03 November 2009
| Article Index |
|---|
| Extreme Cuisine Persimmons |
| 7 Persimmon Recipes |
| All Pages |
Page 1 of 2
Looking at a persimmon in the grocery store, you’ve probably wondered how to eat it and how it can be used in recipes. There are two popular types of persimmons commonly sold – Fuyu and Hachiya. The first is quite sweet and edible when it’s firm-ripe. The second (my personal favourite) is quite astringent and inedible unless soft-ripe. Both turn a beautiful orange-red colour when ripe.
I grew up eating the Japanese Hachiya persimmon, aka Kaki. These are the most intensely flavoured persimmons. Other varieties are the green-skinned, white-fleshed persimmon native to Mexico called Black Sapote. The Mabolo is native to the Philippines and turns a brilliant red when ripe. All persimmons need to be handled carefully during cooking, otherwise that sweet, creamy pulp will revert to its original bitter astringency. Another tip is to add baking soda to the pulp before it’s mixed with other ingredients, otherwise the final product will be gummy.
When is it ripe?
The best way to determine if a Hachiya persimmon is ripe is by giving it a little squeeze. It should give easily. It should even feel a little squishy. The skin should begin to look translucent. For the Fuyu persimmon, colour is the best indicator. Fruit should be shiny, bright and deep orange in colour. It should feel firm, like an apple.
How to store?
If the persimmons you’ve bought are still not ripe, store them at room temperature. Once ripe, store them in the refrigerator for up to one month. Ripe persimmons can be frozen whole; or scoop out the pulp and pack it into small containers.