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Persimmon Season is Upon Us

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Though I always resent when I have to set my clock back an hour - because I don't like driving home from work when it's already dark - I do love that it means persimmon season is upon us. Thanks to deliveries from two friends, I'll be sharing some recipes soon.


There are Fuyu persimmons and Hachiya persimmons. To remember which is which: think Fuyu = Flat. F and F. Hachiya are the other ones. I vastly prefer the Fuyu and use them to garnish soups, to top salads, and more.

Fuyu persimmons are flat and squat and should be more orange then yellow. These are commonly eaten raw though they can also be roasted. They have a mild, pumpkin-like flavor. I just peel and eat them whole. Jake even eats the skin.

Hachiya persimmons are disturbingly unpleasant unless completely ripe. Ripe hachiyas are unbelievably soft - almost liquified into a silky smooth pulp inside. They have one flattened end and one pointed end. Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats.

Do you like persimmons? 
What do you do with them?
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