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I got some "sweet persimmons" or "Fuyu" they were also referred to, and had them in the fruit bowl for a week. It stayed an orange colour, didnt really go soft or darker. Does anyone know what this variety is meant to be like when its ripe? It was still hard when I cut it open and was crunchy inside, like an unripe pear. Inside it was a light orange and the fruit was really sugary sweet, just with no distinct flavour at all. I really dont think it was ripe, but I didnt want to leave it sitting for 3 weeks, not exactly fresh! The info when I bought it said they were usually stewed for desserts. Maybe like a granny smith apple is usually the best variety of apple to cook with, this one is just a cooking type or persimmon? Everyone else mentioning persimmons said they were squishy inside...

doug graham says buy persimmons in october, eat them in december...
(i beginning to sound like harls quoting dg all the time... sheesh ;) )

the fuyu ones are hard to figure, they are perfectly edible when firm though and when properly ripe should be sweet but they stay firm... skin is edible... in terms of flavour and juciness they are inferior to regular persis, but still a sweet treat!

I like them crunchy or soft. They taste great both ways. Maybe they were picked to early?

xoxoxo

Peebs there is worse things you could be doing than sounding like Harls..lol!much much worse...

there are crunchy and soft varieties of persies...

what state are you in? geographically that is..lol!

cos im in a frantic state if my persies are rock hard..i only buy em from the farmer direct or pick em myself. go for a stroll in your hood and you might be suprised whats around. ive knocked on peoples doors and asked em for persies and they said "oh you can eat those orange things?"...

you never know if you never have a  go...

just dont buy astringent!!!    :)

I buy the Fuyus at the farmers market and the guy there says to eat them hard with the skin on but I leave them for a few weeks till they become super soft and they are the most delicous things I have ever tasted.  I have boxes of them at the moment and am eating at least 6 a day maybe more....emmmmm

Hey Peach,

Where and when are the farmer's markets you go to?

Steve

In Italy parsie are called Cachi - spell Khakee or so... - and they are mainly avialable very soft and sweet... when i went to NZ and came across the hard ones i wasnt sure if it was the same fruit and in the farmer market i could get organic ripe ones for free as they were labeled as 'chook food'...

Steve, I go to the Warwick Farm Farmers Market every Saturday morning 8am-12noon.  Unfortunately not everything is organic but it is top quality.  Everything is sooooo fresh and delicious. Hate it when I have to buy something from the fruit shop now ....just doesn't do anything for me.....no taste and probably very few vit and mins.

 

My understanding is that there are 2 types of persimmons - Fuyu and the other type. Fuyu, I read somewhere , can be eaten like an apple, and do not need to be soft. The other type must be soft and you should avoid eating the skin - apparently it really dries out your tongue!!

Found a link: http://www.wikihow.com/Eat-a-Persimmon

astringent and non astringent..

non means not bitter...

nothing like melt in your mouth percy off the tree...

Oh my, if only I could get percy's straight of the tree...I would be in heaven.

The astringent ones need to be eaten when the skin is transparent or they will rip your mouth out.
I think most of the percys they sell these days are the fuyus that you can eat while they are crisp like an apple.

I like them soft, juicy and sweet.  Hey would you like eating mangoes that were sweet but crunchy, they just got to be soft and mushy so the juice splashes all over yer face and runs down your arms, well to me that is how percys have to be ....yum can't get enough hee hee

Yes yes Peach, I agree... squidy and splodgy and splatter everywhere, that's how I like persimmons!

Once I had one fall off the tree right in front of me and *splat*. Piers and I ate it and it was the most magnificent persimmon ever!

yes yes yes.....yummmm finger linkin good, get my drift .....I'm a perssimon addict

Me too... it's market day tomorrow but I have a few sitting in the fruit bowl, calling my name... might just be ripe enough to devour. Yum! (care to join Persimmons Anonymous with me, lol!!)

you bet.....just talking about them, I have to go have a feed right now.....yummmauummmmmm

That's from the Japanese "kaki"  .  In Spanish they are called Caqui - which I think put my kids off (too close to caca....)

I bought a couple of persimmons (ie not "Fuji Fruit") and they did totally horrible, weird things to the inside of my mouth when I ate one (likewise happened to DH).  My mouth felt all furry, dry and swollen inside - an absolutely horrible sensation!!!  So I stick to Fuji Fruit now...love 'em.  Reminds me of eating them by the bucketload in Japan...I can take 'em either way - soft or firm....yuuuuuuuuuummmmmmmmmmm!!

Hey Caramba, first up did you eat the skin? That'll upset you're mouth. Also, to be truly ripe the skin should be virtually translucent and the persimmon should be so soft that you're afriad it's going to splatter the very second you touch it, lol!  :laugh:
I've had that mouth thing with under-ripe persimmons, not nice at all!

I didn't eat the skin Freedom, but possible a little under ripe (though I also eat them firm...)  But thanks for letting me know I'm not the only one! :)

I picked up one percy yesterday that was so ripe it fell apart in my hand so had to just slurp it up our of my palm....ymmmmm

made the best smoothie this morning, orange juice 6 perssimons and 2 bunch baby bok choy, was more like  a pudding than a drink :yahh:

Ooooh that sounds soooo good. I'm going to try as soon as my most recent lot of persimmons are ripe!!

Hello!

First post for me because I just had to share something I do with my under-ripe persimmons if I just can't wait to eat them.

If you freeze them for at least half a day, then thaw until they have just a little give in their sides, the flesh becomes almost like sorbet, you can spoon it right out of the skins, ooooh so yummy!  :)

FOOD OF THE GODS : Persimmons are called Diospyros kaki  ( that is the botanical name).Diospyros means 'food of the gods'. And the taste of the fully ripe ASTRINGENT Persimmon is ... way up there as the best tasting and sweetest fruit ,right next to the Durian . And it is now the beginning of the Australian Persimmon season and will continue for the next 4 months. Mmmm ... mmmm.God. Does anyone else know where to get these beauties for about $2 a kg with a 3kg tray with the variety name of 'Hachiya' ( or Hychiya , incorrectly )? They are going to start being sold on about the 29th of March or the 6th of April and continue for about 4 months. 

Best Astringent Persimmon variety is called ' Hachiya/Hychia' and is anyone interested in where to buy these now and until August 1?
If you like eating a fresh date like ' Medjool' then you will like the ' Hachiya' even more because Hachiya is even sweeter and tastier .Hachiya/Hychia is even better than ' Durian' .
Hachiya/Hychia is ,at this week's price,about $16 for a 5.5kg tray of really soft ripe fruit.
Do you want to taste the best of the ' Food of the Gods'?

And now it is sometimes only $10 for a 6Kg tray.
Want to know where ?
Do you already know where?
God, this has to be the most amazing sweet fruit.

OK!!! OK!!!! were do you get em?  I get huge ones for $5 kilo and they are my favourite fruit.

I got a whole box for free, because they were "soft". They weren't even turning red or ripe! That box is still sitting on my kitchen floor ripening!

That is confusing because it seems contradictory.
Soft is always red,ripe and edible.
So how can they be ' soft ' AND unripe?

What variety (name/hybrid/clone)of persimmon is it?
Is it an astringent persimmon ?
Did a shop give them to you free?
If they are not yet ripe,then why did they give them away free ,instead of waiting for them to ripen and then sell them?
It sounds like it is an astringent variety because you aren't eating them now.
Do you want to know how to put it somewhere for 24 hours so it is soft ,sweet and edible?

A full riped permission common or fuji is red and soft to the point you can't pick it up!

Are you saying that the free persimmons are the Fuyu persimmon ( i.e. Fuji Fruit)?
And they are very soft ,red and ripe now?
And you got them free because the other Asian customers only like eating them when crisp?

I just got some persimmons.
Sweet persimmons... ripe soft juicy perfection... at only $10 for a 9kg box!
A nice mix of ripeness variations in this box, I'll be able to stagger consumption for no wastage too :)

I could drip feed you some more teasing tidbits, but I think I won't, I'll just answer some other questions that had been hinted at in this thread:

The ones I got are the Fuyu non-astringent variety, which is orange rather than red when ripe.  Can be going soft when still having green parts on the fruit, these must be the same type you got for free, Rawgasm!

If you need to ripen persimmons, put them with an apple or banana, but not for too long - these fruits are very sensitive to the Etheline gases, so 24 hours is all you need!   Also... persimmons store better at room temperature than at fridge temperature (they keep for longer times), which is interesting and somewhat counter-intuitive!

And finally....
where is it that you can get 9kg of yummy persimmons in Melbourne for just $10?
Do you already know where?
Do you want to know where?
I do!
Well now, lets share the information then :)
...You go driving up Monbulk Rd between Mt Evelyn and Silvan, then stop at the berry farm on your right!!
/gasp!!

They also had boxes of plums for $10, and some of the best chestnuts I had seen in a while for $4.50/kg.  And a nice array of flavoured vinegars - raspberry, blackberry, etc. Got a bottle for $4 yay!  Great place, glad I saw the sign out front advertising those persimmons and plums :)

Wow waterberry! what bargains!

I was reading anAustralian fruit growing book that within the sweet (non-astringent) and astringent varieties of persimmons there actually are many, many different varieties.

Even more confusingly there is an old variety called Fuji which is a an astringent but Australian persimmon growers are marketting non-astringent/sweet/Fuyu persimmons as Fuji Fruit! Nooooo - someone is gonna get confused and like I did as a child eat an astringent and be scared off for years and years and years!

I'm so glad to see a thread about persimmons because they are my favorite thing at the moment.  I buy the vanilla variety, which you can eat even when they're still relatively hard - not as crunchy as an apple, but not all pudding-soft like the astringent types.  Lately I've been having lots of mono-fruit lunches of persimmons.  They are exactly what I want when I'm reeeeaaallly hungry, for some reason.  BUT a few weeks ago I made the mistake of taking persimmons from 2 different baskets at my local organic.  I got them home and realized that some were vanilla and some were astringent - yes, I discovered this the hard way, by taking a big bite of one and experiencing painful, choking dryness throughout my whole mouth!  I had to cut tiny slices off of each one and test them before eating.  The astringent ones are still sitting in a paper bag, out of sight, ripening until they are mushy so I can make a nice smoothie with them.

And despite that horrible experience, I still love persimmons!

I simply refuse persimmons until they are soft!