A Persimmon Primer
It's Persimmon season! Have you ever wondered what the difference is between the two types of Persimmons? You're not alone. While they both look like small, orange tomatoes that's also where the similarities end. Mistake a Hachiya for a Fuyu and you will bite right into an unpleasant surprise. To finally set the record straight we have made a helpful guide which outlines the main differences between Hachiyas (above left) and Fuyus (above right).
Shape: Elongated and Pointed at the Bottom
Flavor: Very astringent until fully ripe, then sweet with mango and apricot notes
Best Eaten When: Extremely Soft and Jellylike
When Cooking: Use in Smoothies, and Baked Goods, or Sauces/Purees. Also good dried and eaten as a snack!
Pro Tip: A Hachiya can take up to a week to ripen. To speed up this process place in a paper bag with an apple or banana. The ethylene gas from the other fruit will help the persimmon ripen faster!
Recipe Idea: Persimmon Bread
Shape: Squat and Square
Flavor: Mildly Sweet with hints of cinnamon
Best Eaten When: Firm
When Cooking: Use firm in salads or eat like an apple.
Pro Tip: Use Fuyus as you would use apples or pears in a recipe. They also pair exceptionally well with baking spices like cinnamon, ginger, and allspice.