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Sweet Persimmons?
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Peach
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« Reply #15 on: Friday 25 May, 2007 »
yes yes yes.....yummmm finger linkin good, get my drift .....I'm a perssimon addict
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FreedomB
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« Reply #16 on: Friday 25 May, 2007 »
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!!)
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« Reply #17 on: Friday 25 May, 2007 »
you bet.....just talking about them, I have to go have a feed right now.....yummmauummmmmm
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caramba
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« Reply #18 on: Saturday 26 May, 2007 »
Quote from: nofrontierstour46 on Wednesday 23 May, 2007
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'...

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!!
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FreedomB
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« Reply #19 on: Sunday 27 May, 2007 »
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!
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caramba
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« Reply #20 on: Sunday 27 May, 2007 »
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! Smiley
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« Reply #21 on: Sunday 27 May, 2007 »
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
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« Reply #22 on: Sunday 27 May, 2007 »
Ooooh that sounds soooo good. I'm going to try as soon as my most recent lot of persimmons are ripe!!
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« Reply #23 on: Wednesday 04 July, 2007 »
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!  Smiley
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« Reply #24 on: Saturday 08 March, 2008 »
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. 
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« Reply #25 on: Tuesday 15 April, 2008 »
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'?
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« Reply #26 on: Wednesday 30 April, 2008 »
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.
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« Reply #27 on: Thursday 01 May, 2008 »
OK!!! OK!!!! were do you get em?  I get huge ones for $5 kilo and they are my favourite fruit.
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« Reply #28 on: Thursday 01 May, 2008 »
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!
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« Reply #29 on: Thursday 01 May, 2008 »
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they were "soft". They weren't even turning red or ripe!
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?
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