I love persimmons!

Replies to This Discussion

Permalink Reply by Erica on November 19, 2008 at 3:08pm

I was wondering about persimmons this morning, as I ate one for the first time ever.
What constitutes a ripe persimmon?

▶ Reply to This

Permalink Reply by jason on November 19, 2008 at 3:10pm

I've eaten about 25 of these in the past two days.... delicious -

▶ Reply to This

Permalink Reply by Kasey on November 19, 2008 at 3:59pm

they're ok... I haven't seen any organic ones though. the ones I tried were 7 for $3.

▶ Reply to This

Permalink Reply by Jim Dee on November 19, 2008 at 4:06pm

Around here, they're a few bucks each for organic, I think. We usually buy just a few, as they never have more than a dozen or so in our co-op. But, yeah, they're awesome! If I had as many as are in your pic, I'd be going nuts with 'em --persimmon smoothies, persimmon salads, persimmon everything.

ps We did a video last week on persimmons! See http://purejeevan.com/blog/?p=456

▶ Reply to This

Permalink Reply by Lenette on November 19, 2008 at 4:16pm

Yum! I've been eating about four a day too! I just got a bunch for free at an organic winery in Napa. See here for a pic:
http://www.gorawchicago.com/a-raw-foodist-in-napa-valley/
They told me to have at it so I did!
In Chicago they're pretty expensive too but at the farmers market in San Francisco, I got four for $1 (they threw one in for free). Insane!
Do any of you know if they would make a good green smoothie? Maybe with spinach? Or would it take away from the flavor too much?

▶ Reply to This

Permalink Reply by purewonka on November 19, 2008 at 5:08pm

Persimmons confuse me. I can never seem to eat one when it is properly ripe. My understanding is the kind you have in the photo can be eaten like an apple when they are still crisp, yes? But there's another kind that is longer (kinda pear-like without the hourglass shape) that is ripe when soft like pudding? I can't seem to get is straight.

▶ Reply to This

Permalink Reply by Kasey on November 19, 2008 at 5:35pm

I hate those kind!!! I've had these 2 in my house for a full month and they are still not ripe. I tried one the other day and it wasn't ready... what a waste. I'll only get the fuyu's from now on unless the other kind are super soft already. they taste the same anyways.

▶ Reply to This

Permalink Reply by purewonka on November 19, 2008 at 6:03pm

I have one right now taunting me every morning for the last week and a half. It's still not soft enough.

▶ Reply to This

Permalink Reply by jason on November 19, 2008 at 6:50pm

fuyu's are above in pic. They are good hard but better as they start to soften (for me). Properly ripe, I can't stop eating them until they are gone, they are that good. Hachiya's are the other kind and need to be allowed to blet (not ripen, but sit out) on the counter so the tannins let up and make them edible. Water balloon consistency is best I hear, I've never tried the hachiya's though so don't know personally.

▶ Reply to This

Permalink Reply by Khalid on November 19, 2008 at 5:27pm

Yeah, they are $2 each (organic) here. I've always wondered how ripe they should be...so i always let them over ripen as opposed to eating them prematurely. I'm looking at two non-ripe ones right now like a hyena does to little bunnies! I can't wait lol

▶ Reply to This

Permalink Reply by RawKev on November 19, 2008 at 6:59pm

You haven't experienced the joy of persimmons until you've had a ripe amagake. They are similar to fuyu in shape, but generally larger, and have more yellowish skin. They can be eaten crisp but are simply divine when they start to soften up a but. We're supposed to have 3 boxes being dropped off sometime today buy a local organic farmer named ed. He grows some pretty unique varieties of persimmon, and other tree fruits.

▶ Reply to This

Permalink Reply by Kai on November 19, 2008 at 8:32pm

I bought my first the other day but it's not ripe yet. I cannot wait to try it! I may have to go buy one that is already ripe!

▶ Reply to This

• First
• Previous
• Next
• Last