SEASONAL SPOTLIGHT | PERSIMMONS
Persimmon
Season: Late Fall Through Early Winter
Few fruits evoke the quiet charm of autumn and early winter quite like the persimmon. This jewel-like fruit with its warm sunset hues and soft, glowy skin, signals the transition to cooler weather. The taste of persimmons is both familiar and surprising, with a sweetness that lingers, evoking golden afternoons, crisp evenings and the start of the holiday season. Fuyus, sliced thin, lend themselves beautifully to salads, cheese boards, or simply enjoyed out of hand. Hachiyas, when spooned from their skins, are a luscious treat, perfect for blending into puddings or spreading over toast. I also love to use them as a seasonal addition to a warming winter cocktail.
What Are Persimmons?
Native to East Asia and cultivated for thousands of years, persimmons are a fruit revered for their delicately sweet, honeyed flavor and silky texture. Only in season from late fall to early winter, the most common varieties are Fuyu and Hachiya. Fuyu persimmons, a non-astringent varietal, are round and squat, resembling a rich, orange tomato that can be enjoyed soft or while still firm and delightfully crisp. In contrast, Hachiya persimmons, an astringent varietal, are acorn-shaped and best enjoyed when soft and fully ripe, their custard-like interior offering notes of apricot and caramel. The fruit's gentle sweetness and versatility make it a perfect companion to the season’s more robust flavors as well as a lovely seasonal substitute for more common apples or pears.
How to Choose the Perfect Persimmon
When selecting persimmons, let touch and color guide you. Fuyus should be firm with a slight give, their skin unblemished and radiant. For Hachiyas, however, look for a deep, fiery orange color and a delicate softness—anything less will leave you with an astringent bite. Avoid overly soft or bruised fruits, which may signal they are past their prime.
How to Store Your Persimmons
To prolong your persimmons, store Fuyus at room temperature or in the refrigerator for up to two weeks. Hachiyas should be stored at room temperature until fully ripe, then transferred to the refrigerator to enjoy within a few days.
