Persimmons

Today, I thought I’d talk about food, specifically persimmons, a fruit that’s often misunderstood. There are two main types of persimmons, and I want to share a bit about them because, until about ten years ago, I hadn’t eaten them myself.

When I first started, I only ate the hard variety, never the ones that needed to ripen. Both types can technically ripen, but there are key differences. Here’s your persimmon tip of the day: don’t eat more than two! They’re packed with a unique fiber that can cause digestive issues if overconsumed. It’s recommended sticking to one a day, though you can have up to two.

Now, back to the two main types:

1. The Fuyu (Short and Squat)

• This is the crisp variety, similar to an apple.
• You can eat it raw right away—no ripening required.
• It’s bright orange, short, and squat in shape.
• I like slicing them before eating, but you can eat them like an apple if you prefer.
• Be careful: some occasionally have seeds, which are incredibly hard—like biting into a ball bearing! However, most are seedless.

2. The Hachiya (Elongated Variety)

• These have an eggplant-like or bell pepper shape.
• They must ripen before eating. When unripe, they are astringent and unpleasant.
• Ripening happens when they become extremely soft—almost like a water balloon or pudding texture. Think borderline rotting but in the best way possible.
• Once ripe, you scoop out the gooey interior with a spoon. It’s sweet and perfect for use in pies or cupcakes.

It took me some time to appreciate the Hachiya persimmons. Mimi loved them, and over the years, I came to enjoy their unique flavor and texture. Though I still love the crisp Fuyu variety, the gooey, sweet Hachiya has become a favorite.

Leave them out until they’re very soft, or place them in the fridge for a day or two to trigger ripening.

Persimmons are a fantastic fruit, especially now during their season. Unfortunately, they’re often overlooked by Western consumers. I highly recommend giving them a try—they’re delicious and worth exploring!