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Edited by Hailey Girges

Two Parts:Judging RipenessRipening Persimmons Quickly

The two most common types of persimmons are Fuyu and Hachiya. Fuyu persimmons can be eaten firm or soft, while Hachiya persimmons must be ripened until they are extremely soft. When perfectly ripened, the honey, creamy flesh is perfect for eating raw, baking and grilling.

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EditPart 1 of 2: Judging Ripeness

  1. 1
    Decide whether you have non-astringent or astringent persimmon. If possible, ask the fruit seller. The Fuyu persimmon is non-astringent and can be eaten right away, while the Hachiya is astringent an requires ripening to reduce the tannins.[1]
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  2. 2
    Taste a persimmon to judge which variety you have. Cut it open and taste the flesh without the skin. Use this test.
    • If it is a firm fruit, but edible without the skin, it is likely to be non-astringent.
    • If it is a firm fruit, but you are immediately hit with a bitter or sour flavor and rough sandpaper texture, it is an astringent persimmon. You will want to spit it out and wait until the fruit is bletted.[2]
  3. 3
    Purchase persimmons that are already orange. The ripening, or bletting, process takes a little while; however, some green persimmons may not ripen. The area near the stem can be green.
    • Fuyu persimmons should be yellow-orange.

EditPart 2 of 2: Ripening Persimmons Quickly

  1. 1
    Test the firmness of the skin to judge if they area already ripe. If they are, they should feel squishy and watery. Handle them carefully and eat them right away.
    • If the fruit feels almost too soft, but the skin is not decaying, it is most likely perfectly ripe.[3]
  2. 2
    Place unripe Hachiya persimmons in a brown paper bag with a banana or apple. Leave them on the counter with the top folded over to accelerate ripening. Apples and bananas produce ethylene, which helps ripen fruit.
  3. 3
    Wait one to three weeks for a persimmon to ripen. A bletted persimmon is ripened past the normal point for most fruit. This extra time allows the sweetness of the fermentation process to counteract the tannins.
  4. 4
    Speed up the ripening process by placing Hachiya persimmons in your freezer. Keep them there for 24 hours. Then, remove them and defrost them on the kitchen sink.
    • This process will eliminate some sour tannins.
  5. 5
    Store ripe persimmons in the refrigerator for a few days. They should be eaten as soon as possible. Don’t store them near apples or bananas when they are completely bletted.
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EditThings You'll Need

  • Paper bag
  • Apple
  • Banana
  • Freezer
  • Refrigerator
  • Peeler

EditSources and Citations

  1. ↑ http://www.tonytantillo.com/producetips/fruits/persimmons.html
  2. ↑ http://www.persimmonpudding.com/harvest/ripeness.html
  3. ↑ http://www.npr.org/templates/story/story.php?storyId=97458318

Article Info

Categories: Food and Entertaining

In other languages:

Deutsch: Khakifrüchte reifen lassen

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