Persimmons

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Permalink Reply by sparrowrose on November 12, 2008 at 1:07pm

Thanks! I didn't know there were two kinds of persimmons. I don't remember what the name of the one I had was, but it looked like the ones in the bowl, not the other ones. But I guess it couldn't have been, right? If those are eaten crunchy and mine wasn't crunchy and made my mouth icky, it must have been a Hachiya?

Thanks!

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Permalink Reply by sparrowrose on November 12, 2008 at 3:54pm

I was just over at the store and I looked at the persimons and they were, indeed, Hachiyas. Thanks!

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Permalink Reply by Ryan on December 18, 2008 at 9:52am

you have to be really patient with hachiyas.. wait till they literally feel like a water balloon.. like they are about to fall apart in your hand

they are amazingly sweet and gooey when truly ripe.. hadn't tried one until this season, now they have become one of my favorite fruits.. and i personally like the hachiya better than fuyus.. they're usually pretty expensive but well worth it in my opinion.. if you have an asian market around you you might be able to get them for a little cheaper and sometimes they will have ones that are already ripe

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Permalink Reply by Freelee on December 20, 2008 at 9:01pm

Hey there,
The ones in the photo are far from being ripe and what you described is a classic unripe persi experience. I have a photo (towards the end) of truly ripe persi's, no matter what the variety they have to be almost liquid, sometimes you can 'drink' them when they are ripe or atleast very very soft and ALOT darker in colour, patches of caramalization/blackening of the skin is good its just where the sugar has crystalized. The flavour intensity and sweetness should knock your socks off, test it out - leave one for a long time or better still find a tree & squeeze - if it is veeeery soft (almost mush) then theres a good chance its prime!!

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