All About: Persimmons
Persimmons are native to Japan, and are as widely eaten there as oranges are here. These beautiful orange-red fruits are available in September, and reach their peak in November-December.
The first type, Hachiya, is an astringent variety that must be eaten very soft—or you're in for a very bitter surprise! In fact, its peak of ripeness is reached when the fruit has the consistency of a water balloon. If you buy unripe Hachiyas, you can hasten the ripening process by placing them in a paper bag with an apple (although this may take a couple of weeks). The second type, Fuyu, is a nonastringent variety and can be eaten while still firm. You can eat them like apples—simply wash and eat whole or cut into slices.
Persimmons are a great source of vitamin C; a Hachiya offers 58 percent of the recommended daily requirement, and a Fuyu packs a whopping 363 percent!
Typically, persimmons are served as appetizers or as desserts. A ripe Hachiya can be halved and the fruit scooped out; freezing a ripe persimmon produces a lovely and refreshing sorbet. Fuyus can be a good substitute for apples in some recipes and make a great addition to a green salad for color and flavor.