Daily Dish the Fork Lift blog
Fabulous Fuyus & Heavenly Hachiyas
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Unlike some of their more recognizable neighbors in our produce department, persimmons remain a bit of a mystery amongst the fall fruits. Here’s a quick primer to get you up to speed on these versatile delicacies.
Unlike some of their more recognizable neighbors in our produce department, persimmons remain a bit of a mystery amongst the fall fruits. Here’s a quick primer to get you up to speed on these versatile delicacies.
Fuyu Persimmons:
Shape: Flatter than a Hachiya, similar in shape to a tomato.
Color: Deep golden yellow.
Flavor: Sweet, can be consumed while still firm.
Uses: This sweeter variety is great eaten fresh, and it also works for baking, salads, curries and as a topping for breakfast cereal.
Tip: Persimmons are best stored upside-down, on their leafy tops; that way, their soft undersides won’t become mushy under their own weight.
Hachiya Persimmons:
Shape: Heart-shaped; pointed at the bottom.
Color: Deep golden yellow to orange; may have some black streaks when ripe.
Flavor: Tends towards bitterness; make sure Hachiyas are completely ripe before eating.
Uses: The Hachiya is great for drying and it can also be used in baked goods.
Tip: To tell if a Hachiya is ripe, give it a squeeze—it should feel similar to a water balloon.
