what is the best way to store persimmons

Serve persimmons Piece the persimmon down to the stem base of operations one time and so twice and lay it open like a flower. You lot can so bask its delightfully sweet and absurd flesh spoonful by spoonful.

Some say the persimmon has a pumpkin season mixed with allspice and cinnamon. You will surely find it exotically sweet and very juicy.

A ripe persimmon tin can exist enjoyed as a dinner starter or equally a dessert. Information technology can be eaten out of paw like an apple tree or puréed and used in baked goods, puddings, and all types of desserts.

Persimmons mature through the summertime but are not ready for harvest until belatedly fall. They attain their pinnacle afterward all of the leaves on the persimmon tree take fallen. The first frost is said to enhance the persimmon's sweetness.

Persimmon Types and Varieties

At that place are more fifty common varieties of persimmons, just there are two that gathers nearly all of the attending: the Fuyu and the Hachiya.

The Fuyu and Hachiya are known as Asian or Japanese persimmons. In Japan, China, and Korea they are chosen kaki fruit. Kaki fruit originated in Communist china. Today the kaki is the national fruit of Japan and the traditional fruit of the Japanese New Year.

The word persimmon is derived from the Algonquin Native American word for "a dry fruit". Persimmons native to N America—those known to the Algonquin people–grow to virtually the size of a large plum, less than one-half the size of most small Asian persimmons.

In the western hemisphere, the word persimmon is used interchangeably to denote both the fruit native to North America and the fruit native to Asia.

American persimmons are preferred for preserves and cooking and never eaten raw. Asian persimmons such as the Fuyu and Hachiya are eaten raw or cooked and are commonly dried in Asia.

The persimmons y'all are most probable to find at the farm shop or market will be either the Fuyu or Hachiya . The two offering distinct eating experiences.

The Fuyu has a sweet, mildly spicy flavour and can be eaten either firm or soft. The Fuyu is a squat almost squarish-shaped fruit. From a distance, it might be mistaken for a late-harvested lycopersicon esculentum. The Fuyu'south mankind is reddish-yellow and it contains no tannins, an of import point if you have ever bitten into the Hachiya which does contain tannins and tin be quite severe unripe.

A ripe Hachiya has a tangy-sugariness season and will be pudding soft. It can not be eaten firm like the Fuyu. An unripe Hachiya will have a yellowish-orange skin, be difficult, highly astringent and inedible. The Hachiya has an elongated eye shape to iv or more inches long and 2½ to 3 inches across. It tin normally be half once again larger than the Fuyu. The Hachiya has a bright orange mankind and skin when ripe.

Persimmon trees tin grow as alpine every bit fifty anxiety only about grow much smaller, usually to 15 feet. The persimmon'due south oval, sleeky nighttime green leaves turn a rich golden-xanthous color in the fall. The entire persimmon fruit is edible except for the seeds and the four papery leaves or calyx at the stem stop of the fruit.

Local season. Persimmons are harvested from mid to tardily fall.

Choose. Select persimmons that are plump and shine with glossy bright color. The Hachiya is ripe and ready for eating when information technology is squishy-soft. The flat, tomato-shaped Fuyu is ready for eating when information technology is still house. Choose persimmons that are bright orange or red. Persimmons mature from greenish to yellow to orangish and red. Avoid persimmons with yellow patches.

Amount. One large persimmon yields ¾ to 1 cup sliced fruit. One large soft persimmon yields ¾ to one cup purée.

Ripening and Storing Persimmons

Ripening. Unripe persimmons tin can be ripened at room temperature in a loosely closed paper bag. Ripening may accept upwardly to i week. Turn the persimmon occasionally as it ripens.

Store. Ripe persimmons are best eaten immediately but can be refrigerated for 1 or two days. Unripe persimmons volition keep in the refrigerator for up to one month. Proceed refrigerated persimmons unwashed in a plastic handbag.

Freeze. Hachiya-type persimmons can be placed in a single layer on a baking canvas and frozen until solid. And then store them in freezer numberless.

Persimmon purée can be frozen for up to 6 months. Stir 1½ teaspoon lemon juice into each cup of purée before freezing. Thaw at room temperature for xx minutes.

Dry out: Persimmons tin be stale and eaten like figs or dates. Set persimmon slices on a tray and permit them to dry in a cool, shaded spot for two weeks.

How to Prepare and Serve Persimmons

Prepare. Wash persimmons gently before eating. Core and discard seeds.

Cook. Crisp, unpeeled persimmons tin be used in cooking similar apples. Purée softer persimmons for use in baking.

Sautéing. Cut Fuyu-blazon persimmons into ½-inch wedges, discard the seeds and sauté until hot and tender (three to 5 minutes).

Serve. Asian persimmons can be eaten raw or cooked like an apple.

Cutting the fruit in half and scoop out the flesh with a spoon similar a melon.
Slice or dice the firm Fuyu and serve in wintertime salads or compotes.
Eat the Fuyu out of manus similar an apple.
Use the Hachiya puréed as a topping for sorbets, ices cream, yogurts, custards, steamed pudding, cookies, cakes, quick breads and crêpes.
Serve persimmons slices with rice, fish and seafood, poultry, or smoked meat salads.
Soft persimmon tin be served with cream or milk.
Serve Fuyu persimmons spears with cheese or smoked meats.
Drizzle persimmon slices with orange-flavored liqueur.
Add mashed Hachiyas to pancake or waffle batter.

Flavor partners. Persimmons have a season affinity for almonds, apple tree, brandy, cinnamon, ginger, grapes, hazelnuts, ice cream, kiwi, lemon, lime, orange, pine nuts, pomegranate, soft cheese, walnuts, and yogurt.

Nutrition. Persimmons are a good source of vitamin A and contains potassium, vitamin C, and copper. One medium-size raw persimmon volition contain about 118 calories.

The botanical name of the Japanese persimmon is Diospyros kaki. The botanical proper noun of the American persimmon is Diospyros virginiana.

The Latin genus proper noun for the persimmon is diospyros which means "food of the gods".

Too of involvement:

How to Plant, Grow, Prune, and Harvest Persimmons