Did you know?
Wild persimmons grow through much of the South and in southern Illinois and Indiana, but what shows up in grocery stores in October are the two most prevalent cultivated varieties: Hachiya, which is somewhat heart-shaped with a pointy bottom, and Fuyu, which is more like a slightly flattened tomato. Both are bright red-orange with shiny skins and a little smaller than fist-sized, and they may or may not contain a few long, flat inedible seeds.
The Hachiya persimmon is the more common of the two. Bite into one before it’s fully ripe, and you’ll never do it again. The harsh tannins in the fruit impart a mouth-puckering astringency. But when ripe–and you must allow the fruit to become quite soft–the pulp is sweet and juicy.
The Fuyu variety, however, is ripe when still firm and is not astringent, according to Food Lover’s Companion.
Persimmons are rich in beta-carotene, potassium and vitamin C, according to The Nutrition Bible. They can be eaten out of hand; we like to cut the Hachiya variety in half and scoop out the flesh with a spoon, discarding the skin. The more firm Fuyu variety has a thinner, edible skin and can be eaten like an apple or cut into slices.
Buying tips
Persimmons should be available through November and possibly December at supermarkets and ethnic grocery stores. Look for brightly colored, firm fruit without spots.
Storing tips
Ripen persimmons on the kitchen counter or in a brown paper bag with an apple or banana. Because Hachiyas can take a few weeks to ripen, wholehealthmd.com offers another method: Place unripe Hachiyas in a plastic container with a few drops of brandy, rum or other liquor on the leaflike green “sepals” on top. The alcohol “encourages the fruits to produce their own ethylene gas,” which ripens the persimmons in about a week.
Hachiyas are ripe when quite soft. The Fuyus should be ripe when bright orange but still firm–though we like them when the pulp is a little spongy and sweeter. Store ripe fruit in the fridge and use quickly.
Cooking suggestions
Persimmons are cooked into puddings, breads, cakes, pies and compotes. The Nutrition Bible suggests using pureed persimmon like pumpkin in baked goods. And White Owl Winery near Downstate Birds makes the fruit into wine and sherry (the sherry is available at Sam’s Wines & Spirits or find both at whiteowlwinery.com).
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jxgray@tribune.com
