How to Eat Persimmons

This wikiHow article will show you how to eat persimmons and provide some ideas for other recipes with persimmons.

Table of Contents

Identify types of roses

Observe the shape of the fruit. Usually, just by the shape of the fruit, you can identify the types of persimmons sold in Western countries. Taste carefully if this is the only way to tell the difference, especially in East Asia, where there are many varieties of roses of all shapes and sizes.

Most sweet persimmon varieties have a slightly square and flat bottom, similar to the shape of a tomato. Some fruits have shallow grooves running from the stem to the bottom of the fruit, others have a smooth stretchy peel.
Most varieties of apricots have an elongated shape and tapering to the bottom of the fruit, similar to the shape of an oversized cockatoo.

Consider the names of pink varieties. In the West, persimmons are sold under just two names. Fuyu persimmons are sweet (non-astringent) persimmons and are eaten while they are firm. Hachiya persimmon has a bitter taste when unripe and can only be eaten when it is soft. ^{[1] X Research Source} Some stores in East Asia will differentiate more varieties of persimmons:

Sweet persimmon varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus several others named with the endings “Maru,” “Jiro” or “Fuyu.” ^{[2] X Research Source}
There are dozens of varieties of acrid persimmon. Tanenashi, Eureka, Tamopan, and Gailey are a few of the most popular varieties. ^{[3] X Source of Research}^{[4] X Source of Research} If you are not sure, consider the persimmon as an acrid variety.

Look for defects or special shapes. If you still can’t tell the difference, you can find clues from the shape or growth pattern of the fruit. Many persimmons have no distinguishing features, but the following suggestions are also helpful:

American persimmons are native to the eastern United States. This variety is very small and is harvested from wild plants. They are apricots. ^{[5] X Research Sources}
Persimmons have 4 sides which are acrid persimmons.
Persimmons with concentric rings around the ears of the persimmon (looks like leaves) may be acrid persimmon.
Persimmons with cracks near the ears are usually sweet persimmons, or may be spoiled.

Consider special varieties. Some types have special points to consider as follows:

Triumph persimmons (also known as Sharon berries) are usually sweet when sold, often through special processing. ^{[6] X Research source} This is a bitter persimmon variety when picked from the tree. (Be careful – in some regions all persimmons are called Sharon berries.)
Some varieties are seedless and pale pink. They will turn sweet, seeded and dark pink if pollinated. These varieties include Chocpate, Giombo, Hyakume, Nishimura Wase, Rama Forte, and Luiz de Queiroz. ^{[7] X Research Sources}
Hiratanenashi persimmons, which are popular in Japan, can remain acrid when they are soft and ripe. Proper handling will prevent this, so you should buy from a reputable seller.

Eat sweet persimmons

Identify sweet persimmons. Sweet persimmons are usually shaped like tomatoes and are often sold under the name Fuyu in the West. If your persimmon doesn’t match this description, review the persimmon identification guidelines above. You cannot enjoy persimmons if you follow the instructions for a different type of persimmon.

Eat persimmons while they are firm and orange. Sweet persimmons taste best when they are firm and crunchy. Ripe persimmons will be orange or red-orange. ^{[8] X Research Sources}

The yellow persimmons are also edible but not fully ripe. Do not eat unripe green persimmons. Blue roses always have a bitter taste. ^{[9] X Research Source}
You can eat ripe persimmons with a spoon. It tastes a little different, but you might like it.

Wash persimmons. Scrub the persimmons under running water. Persimmons can eat their skins, so wash them thoroughly.

Cut the ears of the persimmon and cut the persimmon. Use a sharp knife to cut the stem and ears of the persimmon. Cut the persimmon into thin pieces like areca nut, like a tomato.

The skin of the persimmon is edible and usually very thin. If you like to peel, simply dip the whole persimmon in hot water quickly. Use tongs to remove the persimmons and peel them. This method of peeling is similar to blanching tomatoes.

Eat persimmons. Sweet persimmons will be hard, crunchy and have a sweet taste. If the persimmon has seeds, remove the seeds and throw them away.

Try adding lemon juice or cream and sugar. ^{[10] X Research Source}
For more ways to prepare persimmons, check out the recipes below.

Cooking dishes with persimmons

Add sweet persimmon to the salad. The sweet, firm and crunchy persimmon makes a great addition to fruit salads and salads. You can add persimmons to your fall salad with nuts, cheese, or pomegranate, or try these unique recipes: ^{[11] X Research Source}

Roast the peeled hazelnuts in the pan until fragrant, about 12-15 minutes. ^{[12] X Research Source}
Slice the anise into thin slices.
Cut persimmons in quarters, then thinly slice them into a salad with hazelnuts and star anise.
Sprinkle some Parmesan cheese and drizzle with vinegar. Add a pinch of salt if you need to balance the sweetness.

Make a sweet salsa. Finely chop the sweet persimmon and toss with the basic salsa ingredients like red onion, coriander, and chili. ^{[13] X Research Source} If you don’t have your favorite sweet salsa, you can follow the recipe for mango sauce but replace the mango and tomato with persimmons.

Preserve. You can make pink jam like other fruits. For best results, use a soft astringent variety and taste each fruit before adding it to the pot. Just one acrid persimmon will change the flavor dramatically. ^{[14] X Research Source}

You can add cinnamon powder, nutmeg and/or orange peel.
Peel the persimmons before sautéing the jam.

Eat persimmons

Wait for the persimmon to ripen. The acrid varieties are usually acorn-shaped and are known as “Hachiya,” at least in countries outside of Asia. These persimmons are only eaten when they are soft, usually when the flesh is as fine as a powder. ^{[18] X Research Sources Larousse Gastronomique, <i>Persimmon</i>, p. 779, (2009), ISBN 978-0-600-62042-6} The persimmon skin should be smooth and translucent with a deep orange color.

Read how to tell the difference between different types of persimmons above if you’re not sure which one your persimmon belongs to.
If you eat a Hachiya persimmon that is not fully ripe, you will probably miss your life because of its acrid taste in your mouth. ^{[19] X Research Source}^{[20] X Research Source} The sensation of numbness in the mouth is temporary. You can eat or drink something and that’s it.

Fast ripening persimmon. Persimmons usually ripen in 7-10 days after purchase, but sometimes it takes up to a month. To make persimmons ripen faster, you can put persimmons in a sealed paper bag or sealed container. ^{[21] X Research Source} If kept in an airtight container, persimmons may become moldy. Put a ripe apple, pear, or banana in a paper bag or persimmon container, or put a few drops of rum or other alcohol in each ear of the persimmon. ^{[22] X Research Source}

To ripen persimmons without becoming mushy, wrap each fruit in 3 layers of non-porous plastic. (Avoid wrapping with the recycling symbol book 4 or “LDPE”). Bake in the oven on the lowest setting or just turn on the igniter so that the temperature does not exceed 50ºC. Incubate like this for 18-24 hours, checking from time to time. ^{[23] X Research Sources}

Eat cold persimmon with a spoon. Put the persimmons in the refrigerator when they are soft. When eating, cut off the persimmon ears, then cut the persimmon lengthwise. Remove the seeds and inner stalk if present and scoop out the rest with a spoon. ^{[24] X Research Source}

The persimmon rind is also edible, but eating the rind when the persimmon is ripe will be sticky.
Some people like to add cream and sugar or squeeze more lemon.

Use quick remedies to eat unripe persimmons. There are a few tricks you can use to get rid of the acrid taste of unripe persimmons. These tips will change the texture and flavor of persimmons, but you don’t have to wait a few more days to eat them:

Freeze ripe persimmons to create a creamy texture. ^{[25] X Research Source} If you don’t like cold persimmons, you can defrost them in the microwave.
Another way is to soak persimmons in mineral salt water for 1 minute.

Advice

Persimmon season in the northern hemisphere is from September to December, depending on the region.
Sweet persimmon can be stored at room temperature for up to 30 days.
Baking soda will remove the acrid taste of unripe persimmons. ^{[26] X Research Source} It’s a good idea if the persimmons are ripe, and just in case there’s still a bit of astringency.
Persimmons can also be dried or sun-dried. The drying method will help ripen persimmons. Don’t wait for the persimmon to soften!

Warning

In rare cases, persimmon can contribute to the formation of gastric foreign bodies, i.e. masses that obstruct the gastrointestinal tract. Only small amounts should be eaten if you have gastrointestinal problems, or if you have recently had gastric bypass surgery.
At least one case of dizziness and vomiting caused by eating persimmon seeds has been reported. ^{[27] X Research source} . Persimmon seeds are often roasted and ground to add to coffee. To be on the safe side, you should only take a small amount and don’t eat raw persimmon seeds.
Never feed persimmons to pets. Persimmons can cause gastrointestinal obstruction, and persimmon seeds are especially dangerous for dogs, horses, and some other animals. ^{[28] X Research Sources}^{[29] X Research Sources}

Things you need

Cutting board and knife
Bowl and hot water to peel the persimmons
Vegetable washing solution

Steps