PERSIMMON TIPS
There are two common types of persimmons:
Fuyu (pictured left) and Hachiya. Fuyu
persimmons are smaller and squattier in
shape (similar to a tomato), while Hachiya
persimmons are shaped more like an acorn.
Both have a stem that looks like a fl attened
fl ower in the center and have a sweet fl avor with
notes of honey when ready to eat. The Hachiya
variety needs to be very soft and wrinkled (they
are very astringent otherwise), while Fuyu
can be enjoyed while still a little bit fi rm.
Persimmons are at their peak season from
October through early February. When
purchasing persimmons at your local market,
look for a deep-orange skin. You can buy
either variety when fi rm, but keep in mind
that Hachiya fruits will need to continue to
ripen until soft. Store at room temperature
until ripe. Ripe fruits can be refrigerated for up
to a week. Our recipes use Fuyu persimmons
as they are the most common variety found
in the South and hold up well when cooked.Persimmon
and Citrus
Quick Bread
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