Persimmon identification, part two for Tiare.
The other sort of persimmon that it is possible you might run across is called a “Fuyu Persimmon”. As you can see, it has a flatter shape than its cousin the Hachiya Persimmon.
Unlike Hachiya Persimmons, Fuyu Persimmons are edible when still crunchy and firm. A lot of times you’ll see folks eating them out of hand like apples. Being a weirdo, I like to peel both apples and persimmons before eating.
I’m trying to think of what other food they are most similar to and coming up a bit empty. Maybe a bit like a crunchy pear, but sweeter and without the acidity?
Few other fun Persimmon facts:
All the persimmons on a single tree ripen at the same time, making them a very seasonal fruit. Here in the San Francisco area, they are available from early November through Mid-December.
You can let Fuyu persimmons “ripen” until they are pudding-like and soft.
Technically, you aren’t letting persimmons “ripen”. They are ripe when they are crunchy. The technical term is “bletting“. But really, you’re mostly letting them rot a bit. Other than Persimmons, Quince and Medlars are also at their best after, ahem, “bletting”.
If you don’t have time to allow Hachiya Persimmons time to “blet”, you can just freeze them. When they thaw again, they will be soft and their astringent character will be gone.