How To Ripen And Eat A Persimmon - Fuyu Non-Astringent Persimmon
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- เผยแพร่เมื่อ 30 ม.ค. 2020
- In this video, I tell you how to know if a persimmon is ripe, show you how to eat a persimmon, give a descriptive taste test and explain the difference between the two types of persimmons: astringent persimmons and non-astringent persimmons.
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Have you ever tasted a persimmon? Do you grow them? Let us know in the comments below!
Hello MG, I too had my first persimmon this winter; I am also planning on growing them on our rooftop garden here in Victoria, BC in containers. I have ordered an early FUYU and an early Jiro persimmon and also have sprouted four seeds from a Fuyu persimmon that I bought at Walmart here so it will be interesting to trade notes as they grow in our locales
John C. that’s awesome, congrats. I hope to join you soon with my own persimmon tree.
Great video; any updates on getting a persimmon tree?
a ripe persimmon is one of the most delicious foods on earth
It was outstanding. Better than figs, though? I don’t know. I need to try more persimmons.
Great video! We had a persimmon tree when i was growing up and it is still living and putting on fruit, and that tree is over 60 years old! I don't know the variety but it is definitely an "astringent". I cant tell you how many times we thought a fruit was ripe and then had to wash our mouths out, LOL. Did you know you can tell what kind of winter you're going to have from the seed? It's an old wives' tale I'm sure, but i have enjoyed all my life picking fruit every November and cutting open the seeds. The tale goes that if the inside of the seed looks like a fork then winter will be warm or mild. If the shape looks like a spoon, winter will be cold and wet. And if the inside looks like a knife it will be cold and dry. Growing up I always loved doing that little experiment in the fall, just to see if it came true, and have had fun sharing it with the children in our family over the years. I should do a video on it this fall. The funniest thing to me is that we have had that tree all our lives and our mother never once used the fruit for anything! Good luck with whatever you decide to grow. I'm sure it will do well.
Is this an American or Asian persimmon? The American persimmons are much larger trees, and likely longer living. The fruit in this video is an Asian non-astringent persimmon. I confess I have never had an American persimmon.
Did you already do a video on this?
Thank you for your glowing report on the persimmons. I like the fuyu because you can have some of them early and like an apple and obviously wait for later and eat it much riper. I bet they would taste great if you cut up a ripe one and dehydrated it and had it for a snack later.
One thing you can do is graft both an astringent and non-astringent onto one tree if you have limited space. If you have room, you can’t go wrong with one of each type.
Wow I love your video about permission... yeeeees, growing one in mine back yard!!
Thanks for watching!
Absolutely correct I tried this for myself because of you and letting them get at least slightly soft makes them a lot sweeter with some juice almost syrupy
They're much better, for sure. However, if you grow your own Asian persimmons, they're so far above what you get in the grocery store. A grocery store Fuyu is the lowest quality Asian persimmon you will eat, so if you like a grocery store Fuyu, a soft, gelatinous Giombo or a soft Ichi-Ki-Kei-Jiro will blow your mind. The mushy ones off my trees are outrageous.
I tried my first one yesterday and I loved it.
To me it tasted like a pumpkin pie without the spices mixed with a juicy plum. I can see the date reference though.
They just got them back in stores, but they're the non-astringent types. The astringent types don't ship well, so it'll be almost impossible to find them in a commercial grocery store. You'll have to grow them yourself. I picked up a couple fuyu's a week ago. I ate one firm and it was good, but they get a lot sweeter if you let them soften up.
I think I'm going to try these. I'll have to get astringent and non-astringent to see which I like best. Thanks for the recommendation! 👍
I have one of each tree for flexibility. Astringent varieties usually need to be hit by a frost to soften up and get to that point, so planting one of each variety can greatly extend your harvest and give you some options for different ways to eat your persimmon. Many commenters are confused by the word "ripe." Whether you grow an astringent or non-astringent variety, a persimmon is not "ripe" until it is soft. The non-astringent varieties simply allow you the flexibility of eating them underripe.
Glad you've discovered persimmons. They're delicious. "Candied apricots" is an excellent description. I used to work at a supermarket up here in the Triangle (probably the same chain where you bought yours). We loved it when the persimmons were so ripe, they were almost falling apart. They didn't look very appealing to customers, so we would devour them back in the produce cooler. Whatever you do, buddy, do NOT eat a persimmon before it's ripe, especially the Hachiya variety (the heart-shaped variety). It'll be days before you get that awful astringency out of your mouth. Fuyus, to be honest, are a bit more forgiving, but they're still quite tannic when underripe.
David this was a delicious piece of fruit. I got it from a store that rhymes with Raider Foes 😏 They were all rock hard at the time, but I wish I would’ve bought a dozen of them. I want more.
I don't think I have ever had one I would love to try one.
Pople BackyardFarm they’re hard to find, but worth an effort to look for them. Like most good fruits, you have to grow them yourself to have a nice supply, though. Their season is brief.
I plant a persimmon tree in our back yard and after one year it bear fruits and every Nov. of the year I love picking the fruits and give some to our neighbors. It is a Fuyu persimmon.
That's amazingly fast for a persimmon. It must've been a nice, strong tree. Thanks for watching!
Persimmons are awesome. One of my favourite fruits. The japanese call them "Kaki" by the way. I have a two year old grafted fuyu growing in the backyard that is getting it's first fruit. Personally, I prefer them firm, but each to their own. Fuyu doesn't have many tannins. I usually peel and slice them and eat them with a cup of "sencha" Japanese green tea.
mr ed I’ve never had an astringent kind to compare them to. Maybe I’ll have to get one of each. I don’t want them to cross-pollinate so they stay seedless, though. That’s a reason why I’m holding off getting another satsuma. I like having seedless fruits.
@@TheMillennialGardener that's a good idea. I have had astringent fruit in Japan a few times and it was very sweet and like soft jelly.
mr ed which did you like better? A perfectly ripe astringent or non-astringent?
@@TheMillennialGardener I lean more towards the firm non astringent but the soft, full ripened, astringent probably is the tastiest as it has real gourmet quality about it.
I just personally like crunchiness but would be happy with any persimmon.
Glad you enjoyed the fruit.
mr ed that’s how I am leaning: ripe astringent. I generally don’t like very sweet things, and I like strong, bold flavors. The persimmon certainly wasn’t complex or flavorful, but it was unique.
I too would like to buy a persimmon tree but having been researching for some time now, this is the only video I’ve found that reviews a ripe Fuyu and not an apple like persimmon. Well done. What are your views on the Saijo variety ?
What's growin' on Millennial Gardner? Awesome job on the Persimmon fruit. Can't wait to buy one. Very descriptive and interesting .👍
Thank you!
I think the crunchy fuyu are the best. Reminds me of an apple that tastes like sugar cane with cinnamon. Much sweeter than any apple but crunchy like an apple
I love your videos. You can ripen a persimmon in 3 days. Place a Banana and the persimmon in a paper bag at room temperature.
Leave it on the counter for 3 days, the ethylene gas from the banana will ripen it in 2 to 3 days. BTW, your persimmon looks delicious..
I've used bananas to help ripen peaches before, but is taking a hard persimmon to ripe in 3 days really possible? This persimmon took over 2 months to ripen from the grocery store on the counter sitting next to where I store my tomatoes. I went back yesterday to see if they had more and they were all out. Probably done for the year. I really wish they had some because I would've loved trying this and documenting it! Thanks for watching.
I make persimmon preserves.
Combine with hot biscuits and bacon with gourmet coffee.....
Sadie barr the door!!!!
Steven Daniel that sounds really good. I am definitely picking up a tree this spring. It’s sad it’ll take a few years to produce. I want them now!
@@TheMillennialGardener Fuyu baby! You'll want more than one.
LOL
Steven Daniel i bought 2. Two was not enough! But they were 79 cents each! I definitely need my own tree. Or TREES.
I love persimmons and just got back from Korea where the trees were growing everywhere and I wanted so badly to pick one. I am trying to get my neighbors to plant them so I can plant one. I believe they need more than one to fruit.
I adore persimmons, fuyu.... I could honestly eat them till i pass out... now, there is a delicious idea! 😂
I love Persimmons but the longer it sits the sweeter it gets that's why it was so sweet when you ate it after 2 months
Yes. The longer it sits, the riper it becomes. Allowing it to ripen longer will cause more sugar development.
We grow Fuyu (sweet) persimmons. The trees grow like weeds here in zone 10a and are heavy producers without the need of a cross-pollinator. My favorite is the dried version of Hachiya (bitter) persimmon but the process is a lot of work. I think Fuyu or other sweet persimmon will be a good choice for your orchard.
Farmer Bob do you prefer a ripe astringent or non-astringent persimmon?
The Millennial Gardener Hi MG. I prefer the non-astringent Fuyu type but that said the dried Hachiya is something special. I’ve tasted that courtesy of a backyard grower who goes through the laborious drying process. I can pick a Fuyu and eat it right off the tree and I prefer the texture over a ripe Hachiya.
@@farmerbob4554 I need to learn more about these fruits. So many possibilities. If the Japanese have invested time into some lengthy process surrounding this fruit, it must be awesome.
The Millennial Gardener I think it would be fun to make the dried Hachiya variety. I believe the dried version is called Hoshigaki. My neighbor who made them has since moved but he cited an article in Sunset magazine that describes the process. I suspect it’s still available over the Internet (Japanese dried persimmons?). I bet they’d be a popular farmer’s market item if you had several trees and lots of spare time!
Farmer Bob all the more reason to get some trees. Like I said before, if the ancient Japanese did it, it is probably really good and worth the effort.
I love our fuyu persimmons that are still hard and crunchy when eaten. You should try it too because it's a different taste from an apple. If it's that ripe I think it would be best for some dessert like cake, pudding or smoothie.
I've eaten them both firm and soft, and I do not like them firm. I find them to be too starchy and not sweet enough. I like the texture and flavor of a ripe non-astringent persimmon. The beauty of the non-astringent persimmon is that it gives you the flexibility to eat them underripe and ripe. There is no correct way to eat a non-astringent persimmon, whereas astringent persimmons can only be eaten one way.
I have been thinking about getting a fuyu persimmon. Need to get one to try like you did! There was an Asian guy living behind me at my old home. He had a food forest backyard. A massive persimmon along the back fence where I could see beautiful fruit hanging.
MySuburbanHomestead maybe ask him for one. He may still have some. They keep for months.
@@TheMillennialGardener
I always wanted to but never did take the time to go knock on his door. He lived down in Mobile, AL. I live up here in Elizabeth City, NC these days.
MySuburbanHomestead ohh, he was an old neighbor. I found some at Trader Joe’s. If you have one nearby, or a specialty retailer like Whole Foods, you may be able to find some this time of year. It’s getting late, but it is worth a try.
@@TheMillennialGardener
I have seen them in one of my local stores in the past. Don't remember which one... but will def. grab one when I see it!
@@great0789 I checked yesterday and they're all out at Trader Joe's, at least my local one. Maybe a place like Whole Foods with more selection and depth could carry them. Persimmon season is October/November, so maybe we're just too late. I'm kicking myself for not buying more. This is a very special piece of fruit.
I bought a Nikitas Gift persimmons tree which might be one you would like...also picked up two paw paw which has the largest fruit from a tree native to America.
Has the persimmon fruited for you yet? I'm looking into a few varieties of paw paw as well.
@@TheMillennialGardener I bought this fall and it is currently still in the pot located in the shed keeping semi warm with my fig trees. I am looking to buy a house in the spring so started picking up trees I wanted yo plant in ground.
Frostydawg24 good plan. I did exactly that 2 years ago. I am going to order a persimmon soon as well, but I want to see what the locals get in within 2 weeks first. I’m looking for a specific one.
I love mine soft and not jellylike or mushy persimmons are by far my favorite I hate that they are only a seasonal fruit
I know. It is such a short season. Unfortunately, they need very specific conditions to ripen, so I doubt they’ll ever become a year-round commercial crop 😞 It makes them all the more precious.
Just ate one for breakfast it taste like a apricot with some brown sugar or cinnamon notes to me BUT DEFINITELY sweet
The way I do is first i pluck out the stem, cut it into quarters and then shave off the white core which scratches the throat. Best eaten cold.
lescares I refrigerated this overnight before eating. It was awesome. Like eating a dessert.
If you're still looking for persimmon trees, Bob Well's nursery in TX has some. Took less than a week to get. They came in good condition and well packaged. I purchased the Chocolate and Saijo. Shipping was ~$30 for 2 trees...each about 4ft and came potted. Locally, Pender Pines garden in Hampstead had some Fuyu.
I was very picky with my varieties, but I got the types I wanted 😊
Awesome I love persimmons! We have them growing everywhere! The deer love them. I’ll go and shake the tree then pick up twenty or thirty persimmons from one tree. I just heat the whole thing I don’t worry about the skin I just spit out the seeds after a few minutes. What kind of persimmon is that? Mine normally have seeds. Mine are wild persimmons that grew on their own.
Jacob Simpson this was a grocery store Fuyu persimmon. My guess is since you’re eating wild ones, they’re cross-pollinated, which makes the seeds. This variety may be grown isolated in a commercial orchard without cross-pollination, so maybe that’s why it was seedless.
@@TheMillennialGardener ok. Probably. Thanks!
...✨❤We LOVE our bags of Jelly ....Best - Served - - - -"COLD" ☃❄😅 - - - Deeeeeeelicious! 😋
ps- Japanese persimmon "drying" youtubes are fascinating to waTCH......! ) thx for sharing
Brah that persimmon looked through. I’ve been eating persimmons forever but I’ve never tried them that far gone. I’ll have to try it. I like mine just at the end of the crunchy spot going a little soft.
It was still very underripe and firm. These grocery store persimmons are picked so early in their life before maturity that they just can’t ripen properly. A truly ripe persimmon allowed to mature on the tree has a jelly consistency that is just incredible.
@@TheMillennialGardenerI def want to try what I call an over ripe jelly persimmon, it’s just kinda scary. 😂
I bought a fuyu last year. It grew one fruit this year. I finally picked it back in December. I had never had one either. I was expecting this big strong flavor but it was not that bold. Unlike anything I have ever had and I had been waiting a long time for that to ripen. It is in a 10 gallon pot right now. I also purchased a jiro but it did not flower since it arrived barefoot early in the spring. I have a Saito ordered and some American persimmon from the forestry department. Check out Lou Monti's videos , he has a few trees and lots of figs.
TheNCGardener that’s good to know you got one first year. I have heard grafted persimmons take 3 years to fruit. I’m too spoiled by figs where you can go from dormant cutting to ripe fruit in 7 months! I always go overboard, so maybe I’ll get one of each: astringent and non.
@@TheMillennialGardener the tree was 3 years old when I purchased it. It fruited the first summer after I received it, so I guess it is 4 to 5 years old when the fruit ripened. I think it would do much better in the ground.
@@TheNCGardener have you considered planting it? Most of NC is the perfect climate for persimmons. Both astringent and non-astringent types thrive in Zones 7 & 8. I think they'll do well here.
@@TheMillennialGardener That is my plan, to have Fuyu, Jiro, Saito, American, and maybe a couple of others. The best thing was that nothing bothered the Fuyu at all. It might be different once it is in the ground and grows some. I think they also take some time to wake up which is good as the late frost always gets some fruit around here. It is wild that you are not that far from me but yet in a warmer climate. I envy people that can grow a lot of the trees that I can't. How's your garden project coming along? I have a few fig cuttings rooting now and the potted ones are starting to wake up some.
TheNCGardener that sounds like a good selection. Persimmons are notorious for being pest-free. That’s one of their biggest draws to me (same thing as paw paw’s, which is why I want 2 of them, too). I am only 9 miles from the ocean, so I have a bit of microclimate influence. What’s your location? I assume further north and west?
Persimmons are delicious. I forage for the American persimmon to me they have a pumpkin pie fall taste to me. You should get a Prok or a Yates if you want an improved American variety. Im growing both but they are still babies I also have a Nikitas gift which is a cross of American and Asian.
I have a Giombo, which is an Asian type. The American types are too large for my yard. I considered a Nikita’s Gift hybrid, but I’m debating whether I want another astringent or a non-astringent for some variety. I’m leaning toward the latter.
@@TheMillennialGardener If I lived in your zone I would go with coffee cake and chocolate.
@@bluegrassdiggers9030 I considered it, but the problem with growing pollinizors is they will cause other varieties to have seeds. If I only grow self-fertile varieties with no male flowers, they will remain mostly seedless, and I do like seedless persimmons. It is a tough decision.
@@TheMillennialGardener I'm in northern kentucky supposedly zone 6A I'm considering great wall but it's a astringent.
@@bluegrassdiggers9030 well, you could always plant what you want, protect it the first season or two and see how it goes after that. Worst case, you’ll have to dig out a small plant, but at least you gave it a try. The worst thing that can happen is you never try what you truly want. That’s the only way to guarantee you’ll never have what you want! If I can grow citrus and bananas in Zone 8, you can grow persimmons in Zone 6!
Fastest way I have found to ripen a persimmon is to blet it in the freezer over night. 8-12 hours is all you need, you're essentially simulating the effects of the first heavy frost on the fruit. Comes our a perfect bag of jelly after it's thawed.
I've heard of people do that to speed up the softening process, but does that make them sweeter? The counter top method takes more time, but because they release ethylene gas slowly over time, they get sweeter as part of the ripening process.
@@TheMillennialGardener
In the time since I've left this comment I actually did a side by side comparison. I will not tell a lie, the counter top ripened one was noticeably sweeter. As I understand, however, the cold bletting process should contribute to some increase in the sugar content, but in this regard the counter top method did produce superior results. Now, that said, I think I'll be sticking with the freezer method purely for its expediency ahahaha
@@TheThrashCW my understanding is that the freezer method is typically done to the astringent varieties, because it ensures all astringency is gone. But like I said, I've never done it, and my astringent tree hasn't fruited yet, so I've never tried as astringent persimmon. The way I do it is I buy 12 persimmons and stack them on my counter, then just refresh pile by adding 4-5 more every weekend. That way, something is always ripe using the counter-top method. I can't wait for my 2 trees to fruit, because they're expensive at 79 cents each!
@@TheMillennialGardener
$0.79 each?! Wow! Thats so high! I live in Ontario, we can't even grow Asian varaties here, yet belive it or not when they're in season they're probably the cheapest fruit at the store besides apples. A dozen is usually $3.99 CAD.
Thanks for taking the time to engage with me, love your channel! Please keep up the great content!
I like astringent persimmon. I bought the trees several times but all of them were killed by freezing weather. I biught American persimmon trees this time and not expecting much in taste. Astringent persimmons become gel on the tree or if left on the table several days and tannic thing goes away. I am a bit surprised you like persimmon. I once bought it imported from Israel and my Jewish friend did not like the fruit much. Once I bought it in Stop and Shop supermarket and the cashier said Italians eat them. They eat garlics masdively like me, I understand.
Jeong Kim what zone are you in? I’m in Zone 8 so no persimmon will be a challenge for me. I live in an ideal persimmon climate. Why do you like the astringent more? I’m very curious.
@@TheMillennialGardener I am in zone 6, Boston suburb. Zone thing is tricky, peach pear apples work but fig, even Chicago Hardy and Brown Turkey die except the roots.
Astringent persimmons give the better flavor. They are in elongated shape while the counterparts are like pancake. We eat the non-astringent persimmons hard and I didn't even know they could be soft.
Astringent persimmons have another character. Even when they are soft and not like tannic at all, they will cause severe constipation if three or more are eaten within an hour.
In Korea, almost exclusively astringent persimmons were planted in old days but I assume young people in these days may not want that. I left Korea 40 years ago but I still think fresh figs are not available. Cherries are popular although in old days only flowering cherry trees were there. Blue berries are the same. It was not there at all before but planted massively now.
@@bostonchoir I like your description of the astringent. I'm not like most "young people" (am I still young?). I like the finer, more special things and I don't mind waiting for perfect ripeness. I can tell you this very soft Fuyu was very good, but I would like to go even better. I hear the Saijo is one of the earliest ripening and literally translates to "the best one," so I think I'm going to get a tree. Thank you for the warning on eating more than 3. Luckily, they're so sweet I don't think I can do more than 1 or 2!
@@TheMillennialGardener did you get a Saijo? Has it produced fruit for you? I’m in Zone 9a and I planted a bare root Saijo this year. Same as you I bought a fuyu from the store. I ate it raw and dehydrated. Good both ways, but dehydrated was more of a treat for sure.
Fuyu can be hard when ripe too. You can eat them whenever. They're not hachiyas.
masterhide you can eat them when they’re hard, but they taste much better once they’ve softened up in my opinion. They gain so much more sweetness, and the texture is much more pleasing. You could eat them like an apple, but I wouldn’t recommend it at all. Let them soften.
@@TheMillennialGardener I agree. But I only like hachiyas super duper soft.
@@TheMillennialGardener also if your fuyus are still that astringent when firm they might be natives not fuyus. Anyway, thanks for the video. Was a nice watch. Cheers.
So, there isn’t any need to “ripen” a fuyu persimmon insofar as it is non-astringent and therefore tasty and edible while crisp. That’s not to say you cannot let it sit and get mushy, just that it isn’t necessary if you’d prefer to eat it more like an apple.
Precisely. Non-astringent persimmons like Fuyu can be eaten underripe, whereas astringent persimmons are not edible underripe. You can then choose to allow your non-astringent persimmon ripen more, or eat it hard. That’s up to the person. I prefer persimmons ripe, even the non-astringent types.
👍🏻
LOl, If your persimmon is like a bag of jelly, it's rotten. A good persimmon should be soft, yet firm. The green leaves on top should tear out without too much trouble. If you liked this persimmon you should try rotten apricots! Yum, yum!
You should have bought two and eaten one crisp as well as a soft one
I don't care for them crisp, personally. I find them bland. They are sweeter when ripe, and I prefer them that way. But again, that's a personal preference. If you would like to eat them firm, you have the flexibility to do so with a non-astringent persimmon.
It sounds weird to me at least, but persimmon cookies are great
I believe it. They basically taste like honey, and honey is delicious in cookies. I imagine the persimmon "meat" keeps the cookie moist, so...yeah...I guess I would expect a moist, honey-tasting cookie. That sounds good to me.
When it's ripe, it should feel like it is about to fall apart when you pick it up.
Dolph Lee that’s how it felt. It felt like my fingers were going to go through it. I think it could’ve gone even longer. I need to get a tree so I can try them at different stages of extreme ripeness.
Dolph what variety of Persimmon?
Gotta say, I have a different experience in ripening persimmons. Someone else commented about putting them in a brown paper bag, preferably with banana or apples and when they're ripe, they feel like jelly in a skin, but they're not shriveled at all. It took me 3 or 4 years to figure out that THAT is how it's done. Otherwise, just leaving them on the counter, weeks can go by and most of them go bad without ripening. In my experience, you went too far with that one.
Fruits ripen by releasing ethylene gas. The reason why people put them in brown bags with apples is because apples release a large amount of ethylene gas, and brown paper bags will hold in some of that gas while still allowing humidity to escape, so it won’t create a rot condition like a plastic bag would. This can help speed up the process.
Persimmons also give off ethylene gas. They will ripen on the counter. If they are rotting, you may be having an issue with your house being too warm and humid, or it is in a spot that is too brightly lit or gets direct sunlight. Some people freeze their persimmons to speed up the process. There are many ways to do it. My persimmon in this video, if anything, was still slightly underripe, but non-astringent persimmons do not ripen as well as astringent types.
It’s a Fuyu! When it’s fully colored in the fall, pick it off the tree and eat it like an apple. The grocery store does not sell fruit that takes months to ripen.
You probably know this now but when it’s firm it taste like honey.
I think it's a little more complex than honey. Almost sort of like a really light peach flavor. I'm very hopeful that my astringent persimmon flowers this year, because I really want to compare the two.
@@TheMillennialGardener I can see that too and definitely agree it’s more complex. Something very delish and different
That persimmon is overripe. This type is better eaten at least somewhat crunchy, which is NOT considered under ripe, as you keep saying in comments. I do not prefer the astringent ones even if soft, but I LOVE Fuyu. Part of that is because they are too sweet.
The persimmon featured in this video was not overripe. It was actually still quite underripe. However, commercial persimmons like these are picked so early that it's difficult, if not impossible, to get them to ripen properly once picked at such an early stage. If you are eating a non-astringent persimmon while crunchy, you are eating an underripe persimmon. Non-astringent persimmons give you the flexibility to eat them long before they're ripe, but it is not the "correct "way to eat them. Choosing to eat them crunchy, or underripe, is simply a matter of personal preference. What you're describing is your personal preference, and your personal preference is that you don't like ripe persimmons. That's fine, eat them how you like them, but persimmons are only ripe when very soft like a bag of jelly. My personal preference is to wait until they're soft and ripe to fully develop the flavor and sweetness regardless of type.
you better chance the title..you haven't mentioned how to ripen it at all waste of my time
Just set it on your counter to continue to ripen, or place it in a brown paper bag to accelerate. It’s the same as any other fruit. Non-astringent persimmons allow you to eat them underripe (hard) or ripe (soft), whichever way you prefer, as described.
That fuyu seems a bit over ripe to me.
Not at all. It actually could have gone longer. The longer you let it sit, the sweeter it becomes. While Fuyu and other non-astringent cultivars can be eaten hard and underripe, they are much sweeter the longer you let them go. They'll never become as good as an astringent type, but you can help them improve with time.
Hint buy a verity of species, the asstringent ones are much better.
I'm likely going to pick up a Saijo astringent type.
This is an over ripened Fuyu Persimmon
If anything, I think it could have used a few more days to ripen. It hadn't gotten jelly-like yet, just soft.
The Millennial Gardener
Fuyu Non-astringent Persimmons are supposed to be eaten when firm and a little crispy, like an apple. It is the Hachiya astringent Persimmons that are eaten when very soft like jelly and it taste different than a Fuyu. I have been growing Persimmons for many many years and I also dry them into Hoshigaki which is a 1000 year old Japanese tradition of drying persimmon and they are delicious!
I’m only responding to your post because I don’t want misinformation out there on Persimmons.
@@faltio69 you can do either with non-astringent persimmons. You don't have to eat them like an apple and can wait until they're soft. They will have a higher sugar content at that point. They won't turn into jelly to quite the extent as an astringent persimmon, but you can still choose to eat it this way.
The Millennial Gardener well in that case you can eat anything how ever you wish. But what I said is the best way. I have been eating and growing Persimmons for years. You just discovered Persimmons!
Little knowledge is dangerous!
Again, strongly disagree. You are not “supposed to” eat a non-astringent persimmon hard. People eat them hard because they do not want to wait, and with non-astringent persimmons, the benefit is you can eat them before they’re ripe. When they are hard, they are not yet ripe. What you describe is an unripened persimmon. I suggest waiting until they are ripe, i.e. soft, because they are much sweeter and more flavorful.
You can eat them while firm. That’s what non-astringent implies. Wasted time.
You’re confusing “ripe” with “edible.” If you eat a non-astringent persimmon when it is hard, you are eating an underripe persimmon. Non-astringent persimmons simply offer you the option to eat them prior to being ripe, whereas astringent persimmons are inedible unless fully ripe.
Non-astringent persimmons are sweeter when they are actually ripe, i.e. soft. If you like your non-astringent persimmon hard, you prefer them underripe. I prefer them fully ripe, regardless of type.
I’m clearing up this often incorrect misconception, and I hope you find it helpful to fully understand.
If you want a real treat, eat one while it’s still green. It’ll make you want to kiss something, it’s mouthwatering and will give you “pucker power”. Be sure to video yourself eating a whole green persimmon. Can’t wait city slicker.
I'm gonna pass on that one! Sounds like a form of torture :)