Explore this page for tips on how to select, store and prepare persimmons
- Select It
- Store It
- Reduce Food Waste
- Prepare It
- Did You Know?
- Recipes
- Also In Season
Also In Season: Fall
-
Dried Fruit
-
Grapes
-
Peppers
-
Tomatoes
-
Root Vegetables
Select It
There are two kinds of persimmons. Fuyu persimmons are sweet, shaped like a pumpkin, and can be eaten fresh. Hachiya persimmons are tart, shaped like an acorn and are usually cooked. Look for firm Fuyu persimmons with smooth, glossy and brightly colored skins. Ripe Fuyus should be firm. Avoid buying Fuyu persimmons with bruised, wrinkled or broken skin. Also, avoid persimmons that have no green leaves at the top.
Store It
- Store unripe Fuyu persimmons in a paper bag with a banana to speed up ripening.
- Store unripe Fuyu persimmons on the counter at room temperature for 3-5 days or until ripe.
- Store ripe Fuyu persimmons in the refrigerator for up to 2 months.
Reduce Food Waste
Fuyu persimmons are still hard when ripe and will turn a slightly darker orange. They can be eaten when hard. Their skins are edible.
Hachiya persimmons soften when ripe. If eating raw, make sure they are very soft! Do not eat the skins of Hachiyas.
Source: Save the Food
Prepare It
- Enjoy a whole Fuyu persimmon by washing with water and eating it like an apple or slice off the top and cut into quarters.
- Hachiya persimmons are mostly used in baking and can be eaten by scooping the flesh out with a spoon. They taste best when very soft.
- Use chopped Fuyu persimmons in place of tomatoes in your favorite salsa recipe, to make a sweet salsa snack!
- Add Fuyu slices to stir-fries.
Did You Know?
The persimmon is Japan’s national fruit.
a Persimmons help maintain your vision, fight infection and keep your skin healthy because they contain Vitamin A.
Click here for more information about persimmons.
Click here for a printable page with lots of info about persimmons.
Recipes
Persimmon and Spinach Salad
Ingredients
1½ tablespoons olive oil
3 tablespoons 100% orange juice
2 tablespoons rice (or other) vinegar
½ teaspoon salt
3 cups fresh spinach, washed
3 medium Fuyu persimmons, sliced
¼ cup dried cranberries (optional)
Serving
Makes 6 servings. ½ cup per serving.
Time
30 minutes
Directions
- In a small bowl, combine oil, orange juice, rice vinegar, and salt for dressing. Chill in the refrigerator.
- In a large bowl, combine spinach, persimmons, and cranberries.
- Toss salad with dressing and serve.
Variations
If you don’t have rice vinegar, try another type of vinegar or use lemon or lime juice instead.
Top with sliced, grilled chicken, chickpeas or other preferred protein to make a complete meal.
Also In Season: Fall
-
Dried Fruit
-
Grapes
-
Peppers
-
Tomatoes
-
Root Vegetables
