All types of pumpkins and crisp apples may steal the show every autumn, but there's another fall fruit that deserves some attention: bright orange, wonderfully sweet persimmons. Maybe you've spotted them at your local farmers' market and wondered: is that some sort of strange-looking tomato? They may bear resemblance to a tomato in color and shape, but you won't be piling this fruit onto any double-decker BLT.
Native to China, persimmons grow on trees that can span from 30 to 80 feet tall. Several species of persimmons grow around the world, but in the United States, it's all about the Diospyros virginiana species that you'll find tucked along the East coast and further west, in states like Texas, Oklahoma, and Kansas. Between September and late November, those trees bear the sweet, plump, orange-colored fruit, ready to be picked and devoured.
The two most popular varieties you'll spot in the United States are Hachiya and Fuyu persimmons, and knowing the difference is crucial (more on that later). Hachiya persimmons are sort of acorn shaped and larger and taller than the round, squatty Fuyu persimmons. They're also pale in color in comparison to a bright orange Fuyu. But before you snag some from a fruit stand, read below to find out everything you need to know.
How do I tell if a persimmon is ripe?
The most important piece of information to know about persimmons is how to know when they're ready to eat. And it isn't so cut and dry. Fuyu persimmons can be eaten when firm, like an apple, or fully ripened and soft. But bite into a Hachiya persimmon while firm and you're sure to pucker your lips. When firm, Hachiya persimmons are intensely sour and tannic leaving an awful taste in your mouth. Wait until they're deeply soft to enjoy their sweet-as-nectar flavor. Persimmons will continue to ripen after they're picked so if you happen upon a bunch that aren't quite ready to eat, just place them on your counter until they ripen.
How do you eat a persimmon fruit?
Bite into a Fuyu persimmon just like you would an apple (the skin is totally edible!), or try slicing one up and tossing the slices in salads or piling them onto a charcuterie board to balance rich cured meats and cheeses. Because the flesh of Hachiya persimmons is super soft when ready to eat, they're best to scoop up with a spoon or bake with. You can bake them into breads, and cakes made from scratch, or transform them into fruity puddings.
What do persimmons taste like?
Persimmons have a mild, delicately sweet flavor. Fuyu persimmons are sweet unripened but grow even more richly sweet as they ripen, with slight cinnamon undertones. While horribly astringent when unripe, ripened Hachiya persimmons are intensely sweet with almost a honey-like flavor.
