1. Two types of persimmons are available in the United States: Fuyu, which can be eaten raw, and Hachiya, which must be ripe to be eaten safely and is usually cooked before consumption. 00:11
2. When selecting a Fuyu persimmon, gauge ripeness in the same way you would an avocado. The persimmon should be firm but not too hard, and if the persimmon will be consumed within the next day or so one with a slightly softer feel is better. It can be stored at room temperature if they are not too ripe. 00:25
3. To prepare the persimmon for eating or use in a recipe, use your fingers to pull off the leaves from the stem area. 01:07
4. Using a paring knife, cut the persimmon in half through the stem. Cut a shallow “V” around the stem area, making sure not to take off too much of the persimmon’s flesh. Cut the pieces of persimmon in half, and then in half again (resulting in four small slices per half). If roasting, leave the persimmon slices this size; if making a salad, cut perpendicular to previous cuts to produce bite-sized pieces. Repeat with other half of persimmon. 01:41
5. To season persimmons for a salad, Chef Luke recommends dressing them with olive oil, lemon juice, and salt. 02:51
What You'll Need
- Paring knife
- Cutting board
Hachiya persimmons contain a high concentration of tannins and are best used in preserves and other cooked preparations. Especially when unripe, they can have an astringent quality that can result in an unpleasant mouth-feel.
Fuyu persimmons, shaped much like a beefsteak tomato, can be eaten raw. They are sweet and crunchy and have no core or seeds. Fuyus are full of fiber, Vitamin A, and Vitamin C.
In addition to enhancing salads, persimmon pairs well with pork, fish, and chicken. They can be used in salsas, stuffings, pies, cakes, puddings, and more. Persimmons can be used in tea or even made into juice.
In Japan, dried persimmons, called Hoshigaki, are a popular snack.