Persimmons are a fall favorite. As L.A. Trade Technical College’s Robert Wemischner told us, “they are beautiful to look at, they’re sculptural, they’re delicious, and they come in a number of varieties.” But sometimes their many types can be overwhelming for those who don’t know very much about the fall fruit.
There are two main categories of persimmons that the almost 20 varieties of the fruit fall under: astringent and non-astringent. As a general rule, astringent persimmons need to be much softer before they’re eaten.
Hachiya Persimmons: Astringent
Hachiya Persimmons are a common variety of astringent persimmons. They have an oblong shape and have to be very soft before you eat them.
Want to try Hachiya Persimmons dried? Read Gillian Ferguson’s blog on Hoshigaki, the Japanese art of drying persimmons.
RECIPE: Check out this recipe for Hachiya Persimmon Sorbet
Fuyu Persimmons: Non-astringent
This week on the Market Report Robert Wemischner went shopping for this variety of persimmons because unlike hachiya persimmons, these can be eaten when they are hard. He says their crunch is reminiscent of that of an apple.
RECIPE: Check out this recipe for Fuyu Persimmons Poached in Pomegranate Juice with Toasted Walnuts
Follow along this week’s Market Report with Robert Wemischner and Scott Peacock, below, for more on persimmons.