Comments on: Hachiya Persimmons

By: Joan

Joan — Wed, 05 Dec 2012 18:08:00 +0000

I have a neighbor who has a tree and each year his tree is so loaded he distributes grocery bags of Hachiya persimmons to whoever will take them. I have collected recipes for them and am adding this one to my repertoire. Steamed pudding is the classic use, but I also have a cookie recipe.

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Mon, 31 Oct 2011 18:32:20 +0000

Hi Andrea — Definitely make sure the fruit is ripe before using as it is so astringent your dish may be inedible if you use unripe fruit. If a persimmon is *mostly* ripe you can freeze it and then thaw. Here’s an excerpt from above about this: “If you’re in a hurry, you can freeze a partially ripe Hachiya for at least 24 hours and then defrost it, which helps soften and sweeten the fruit. I tried this once and it worked okay, although the taste wasn’t as sweet as a naturally-ripened persimmon.” Good luck!

By: Andrea

Andrea — Mon, 31 Oct 2011 01:05:35 +0000

We just received a couple of haychia persimmons through a food co-op and have no idea what to do with them! While exploring our options on the internet i came across the recipe above, everyone’s comments have made me excited to have this new experience! What I need to know is if the fruit must be ripe for the recipe above or can it be used for baking purposes before ripeness?? Thanks!

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Thu, 27 Jan 2011 02:30:07 +0000

Hi Harry — It seems like a few people who commented above also dry them. I wish I had a dehydrator so I could do the same. Sounds wonderful.

I’m jealous that you have a Fuyu tree. They’re one of my favorite fruits. That said, I wouldn’t use them in place of Hachiyas as the consistency is so different. I actually wrote about Fuyus if you want some recipes or would like more information about them. Here are the links!

http://blogs.kqed.org/bayareabites/2008/11/06/fuyu-persimmons/

http://blogs.kqed.org/bayareabites/2009/11/05/fuyu-redux-fuyu-and-date-upside-down-cake/

By: Harry Okamoto

Harry Okamoto — Wed, 26 Jan 2011 06:52:53 +0000

Thoroughly enjoyed your article on hachiya persimmons. My new hobby in the past 2 years has been to dry them, in the old fashioned Japanese style. With the ones that I don’t dry, I was thinking of recipes such as yours. I also have a fuyu type persimmon tree and am wondering if, this type (fuyu) can be used in place of the hachiya. Would appreciate your comments, thanks.

Harry

By: Ellie

Ellie — Thu, 30 Dec 2010 16:27:26 +0000

Hi Denise,

Thank you for your valuable information. I tossed some out and frozen some as well. I will check if these frozen ones are useful and let you know.

Happy New Year!

By: Denise Santoro Lincoln

Denise Santoro Lincoln — Wed, 29 Dec 2010 06:04:32 +0000

Hi Ellie — if the non-spoiled part is mostly ripe you can just cut off the spoiled part and then put the rest in a baggy and freeze, which should take away some of the astringent flavor. Once it’s frozen through you can defrost to use, but be sure to taste to make sure the astringency is gone before using.

If the nonspoiled part is not mostly ripe, however, I think you’ll need to toss it out.

By: Ellie

Ellie — Sat, 25 Dec 2010 21:46:54 +0000

Hi, does someone know how to handle these bruised hachiya. top part is spoil and the rest part is not ripe.

thanks!

By: Renee Held

Renee Held — Tue, 30 Nov 2010 21:12:54 +0000

Actually, I ate the persimmon by cutting it into sections..and ate it raw! yummy!

By: Renee Held

Renee Held — Tue, 30 Nov 2010 21:11:44 +0000

Hi Jo..what a deal on those persimmons!! I bought my hachiya a couple of weeks ago..and let it ripen at home…I ate it today..I think these would make a wonderful ingredient in a smoothy..
I have never eaten a persimmon before..so this was a new experience..I can’t really describe the taste..but it was good!!