We’re at the very tippy, tippy tail end of Persimmon Season, as least here in Santa Barbara, so I may be getting you all excited for nothing (everything is relative 😉 ) but this post has been sitting ripe in my drafts for a while so damn it, I’m posting today.
Many people still don’t really get the appeal of persimmons. I was one of them until just a couple of years ago when a local grower at the farmer’s market shared with me the secret of how to eat them. Eureka! A Persimmonista is born.
Since then I’ve become such a fan that I planted two trees in our garden. The first year both trees fruited beautifully. This year only the Fuyu produced a crop. I think what’s happened is the hedge adjacent to the garden has grown considerably higher and the Hachiya tree is now almost entirely cast in shade. Something I never considered.
Listen, you can’t think of everything.
Bumper crop of Fuyus growing in my garden this winter.
The two most common types of persimmons you’ll encounter are Fuyu and Hachiya. With Fuyus you can treat them like an apple- slice thin and eat crisp. Hichiyas on the other hand, must be left to ripen. Don’t even think about eating them unless FULLY ripe. Not a pleasant experience! They should be so soft as to feel like a water balloon in your hand. Then make two cross cuts at the top and burst open like so, below;
With both ways of eating/serving Fuyu and Hachiya persimmons sprinkle lime juice generously and rock salt lightly and they will rock your world!
Slices of Fuyu sprinkled with fresh lime juice and rock salt and served with a crisp white wine.
Every once and a while a Fuyu will act like a Hachiya, like in this case, and ripen to the point of a pudding/jelly like consistency but generally this is how a Hachiya will look when ripe, even though these are Fuyus. Confused yet?? Let me repeat…just don’t eat an unripe Hachiya.
So decadent and delicious!
They also make pretty Autumn/Winter vignettes alone or mixed with other Fall bounty.
Slice Fuyus into salads for a crunchy and delightful colour addition. Here with baby English peas, tomatoes, spring onions, cucumber, yellow peppers and fresh herbs.
PS. Martha says you can freeze a ripe Hachiya persimmon for 8 hours, lop off the top with a serrated knife and have an instant sweet frozen custard dessert. I have not tried this yet so I’ll keep you posted.
Next season…homemade persimmon & passion fruit jelly 🙂
Did you catch the moon last night?? Sooo beautiful.
Happy Belated New Year to you all.
May your 2019 be filled with much happiness, peace, good books, good works, fine food, time spent in the great outdoors and blessed with good health to enjoy it all!!