I Love Persimmons

The persimmon is native to China and Japan and very popular to Asians in the fall and winter when they are in season and plentiful.  There are two varieties available ... and they are both delicious.  My father favored the  Hachiya persimmon.  It's shaped like an acorn and should only be eaten when soft to the touch and fully ripe.  When ripe it's not only sweet, but juicy, so we would place it stem side down on a plate and eat it with a spoon.  We had these grapefruit spoons that were serrated at the ends.  This allowed us to scoop up the soft, juicy pulp and avoid the juice from running down our arms.  The Hachiya persimmon should never be eaten when hard.  It will be very astringent and unpleasant.

It was on a November visit to Japan many years ago that I tasted my first Fuyu persimmon.  This persimmon is rounded, like a tomato, and may be eaten when firm or soft.  The first time I tasted a Fuyu persimmon I fell in love with the delicious sweet flavor and crunchy texture, much like an apple.  It made for neater eating and serving.

I always peel my persimmon.  Some people eat it with the skin, but I find it slightly astringent and prefer to concentrate on the fruit itself.  In Japan, the firm Fuyu persimmon is peeled,  cut into quarters and served on a small plate with toothpicks.  It's a great way to end a meal -- something sweet and fresh and not too filling.

Lately I've been buying Fuyu persimmons by the box at a local Asian market.    I store them in our cool basement to slowly ripen since I've come to enjoy them when they are slightly soft.  My husband doesn't care for persimmons, so I have the whole box to myself.  Goodie!

With Chinese New Year approaching on January 23 persimmons take on a more symbolic importance. When persimmons are depicted with tangerines this grouping symbolizes the wish for good fortune in all undertakings.

Happy and Prosperous New Year to you all!

 Fuyu persimmon on left and Hachiya persimmon on right

Fuyu persimmon peeled and quartered for serving.