Download Article
Plus, tasty recipe ideas that use ripe persimmons
Download Article
Persimmons, also called Sharon fruit, mature late in fall and can stay on trees until winter. This sweet, slightly tangy fruit has two main varieties–“astringent” and “non-astringent”–and the variety affects how ripe the fruit needs to be before you can eat it. We’ll teach you how to eat a persimmon and give you ideas on how to include this fruit in other meals, as well as how to identify whether a persimmon is ripe.
How do you eat a sweet persimmon?
Make sure the fruit is ripe by checking if it's firm and a deep orange or orange-red color. Rinse it off, then cut off the leaves. You can eat the entire fruit (including the skin) like an apple, or cut it into thin slices like you would a tomato.
Steps
-
Confirm the persimmon is sweet and non-astringent. Sweet persimmons are typically tomato-shaped, and often sold under the name Fuyu in the West. If your persimmon does not match this description, read the ID guide at the bottom of this article. You won't enjoy it if you follow these instructions with the wrong type of persimmon.
-
Check whether the persimmon is ripe. You can tell a persimmon is ripe when it's firm and orange or deep orange-red. Sweet persimmons taste best when they're crisp. [1] X Research source
- A yellow persimmon is edible, but not fully ripe.
- Do not eat an unripe green persimmon. Green persimmons will always taste astringent (whether they're of the sweet variety or astringent variety). [2] X Research source
- You can eat persimmons overripe as well, with a spoon.
Advertisement -
Wash the persimmon. Rub the persimmon clean under running water. The peel is edible, so wash it thoroughly.
-
Cut off the leaves and slice. Using a sharp knife, cut off the leaf-like flower and stem. Slice the persimmon into thin wedges or slices , as you would a tomato.- The skin is edible and usually thin. If you prefer to peel it , briefly immerse the whole fruit in hot water. Remove with tongs, then peel. This is the same process as blanching tomatoes .
-
Eat the persimmon raw. A sweet persimmon should be firm and crisp, with a sweet flavor. If there are seeds, remove and discard them.
- Try adding lemon juice, or cream and sugar. [3] X Research source
- For more uses, check out the recipes below.
Advertisement
-
Let your astringent persimmon ripen completely. Astringent persimmons are usually acorn-shaped and labeled "Hachiya," at least outside of Asia. They must be eaten when soft, practically bursting into mush. [4] X Research source The skin should be smooth and semi-translucent, with a deep orange color.
- Read the identification guide above if you're not sure about your persimmon type.
- If you eat Hachiya persimmon before it is completely ripe, you will have the strongest mouth puckering experience of your life, due to its astringency. This numb feeling is temporary. Drinking and eating other food will help it go away.
-
Speed up the ripening process. Astringent persimmons ripen within 7–10 days of purchase, but can sometimes take a full month. To speed ripening, store in a closed paper bag or airtight container. If stored in an airtight container, it may become moldy. Add a ripe apple, pear, or banana to the paper bag or container, or add a few drops of rum or other spirits on each of the leaf-like growths. [5] X Research source
- To ripen these without causing extreme mushiness, wrap each fruit in three layers of non-porous plastic wrap. (Avoid wraps labeled with recycling symbol 4 or "LDPE"). Heat in an oven at minimum temperature or with just the pilot light on, no more than 120ºF (50ºC). Leave for 18–24 hours, checking occasionally. [6] X Research source
-
Eat the fruit chilled, with a spoon. Once the fruit is soft, pop it in the refrigerator. When you're ready to eat it, cut off the leaf-like flower stem, then slice lengthwise. Scoop out the seeds and inner stem if present. Eat the remaining fruit with a spoon. [7] X Research source
- The peel is edible as well, but eating it is messy when the fruit is ripe.
- Some people add cream and sugar, or a squeeze of lemon juice.
-
Use shortcuts to eat unripe persimmons. There are a few tricks you can use to remove the astringency of an unripe persimmon. These will change the taste and texture, but you won't have to wait days before eating the fruit:
- Freeze the soft fruit instead to create a sorbet-like texture. If you prefer it warm, defrost it in the microwave.
- Alternatively, soak the persimmon in salt water for about a minute.
Advertisement
-
Add sweet persimmons to salad. Firm, crisp sweet persimmon works wonderfully in both fruit salads and green salads. Add it to autumn salads that include nuts, cheese, or pomegranate, or try this unique recipe:
- Toast peeled hazelnuts in a dry pan until aromatic, about 12–15 minutes. [8] X Research source
- Cut fennel into thin slices.
- Slice the persimmon(s) into quarters, then into thin slices. Toss with hazelnuts and fennel.
- Top with grated Parmesan and a white wine vinaigrette. Add salt if necessary to balance the sweetness.
-
Make a sweet persimmon salsa. Chop sweet persimmons roughly. Toss with standard salsa ingredients, such as red onion, cilantro, and chili peppers. [9] X Research source If you don't have a favorite sweet salsa, follow this recipe and replace the mango and the tomatoes.
-
Make jam . You can cook persimmons into a jam as you would any fruit. For best results, use soft, astringent varieties, and taste each fruit before adding it to the pot. Even one astringent persimmon will add significant off-flavors.
- Optionally, add cinnamon, nutmeg, and/or orange zest.
- Peel the fruit before stewing.
-
Add ripe fruits to dessert. Soft, ripe persimmons of either type are perfect for desserts. Mix the persimmon with yogurt or ice cream, or explore these options:
- Puree the flesh and blend with cream cheese, orange juice, honey and salt. [10] X Research source
- Replace the apricot in this sorbet recipe.
- Bake them into cakes or cookies. The easiest way to find the right amount is to use a recipe that calls for overripe bananas, and replace them with an equal quantity of persimmon. [11] X Research source Try banana bread or banana muffins. Baking soda will reduce astringency and thicken the pulp, but also reacts with persimmon to make the batter very light and airy. [12] X Research source Halve the amount or skip it completely if you want a dense bread.
Advertisement
-
Examine the shape. Its shape is usually enough to identify persimmons sold in Western countries. Nibble cautiously if this is your only guideline, especially in East Asia where there are many varieties with all sorts of shapes.
- Most sweet persimmons are squat with a flat base, similar in shape to a tomato. Some have slight indented lines running from the stem to the base, while others are smooth.
- Most astringent persimmons are longer and taper to a blunt point, similar in shape to an oversize acorn.
-
Check the variety name. In the West, persimmons are sold under just two names. Fuyu persimmons are sweet (non-astringent), and are eaten when firm. Hachiya persimmons are astringent when unripe, and can only be eaten when completely soft. Some stores in East Asia will distinguish between many more types:
- Other sweet varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus any variety ending in "Maru," "Jiro" or "Fuyu." [13] X Research source
- There are dozens of astringent varieties. Tanenashi, Eureka, Tamopan, and Gailey are a few of the most common. [14] X Research source [15] X Research source When in doubt, assume the fruit is astringent.
-
Look for defects or special shapes. If you're still stuck, the shape or growth pattern of the fruit can provide hints. Many persimmons won't have these distinguishing marks, but it's worth a look:
- American persimmons or "possum apples" are native to the eastern United States. These are typically very small and harvested from wild trees. These are astringent. [16] X Research source
- A persimmon with four sides to it is astringent.
- A persimmon with concentric rings around the flower end (which looks like leaves) is probably astringent.
- A persimmon with cracks near the flower end is usually sweet, or a rotten fruit of either type.
-
Consider special varieties. A few varieties have special characteristics to consider:
- Triumph persimmons (also called Sharon fruit) often taste sweet when sold commercially, due to special treatment. [17] X Research source Straight from the tree, this is an astringent variety. (And be careful — in some regions, all persimmons are called Sharon fruit.)
- Some varieties are astringent if the inside is seedless and light-colored. They transform into sweet, seeded, dark flesh if pollinated. These include Chocolate, Giombo, Hyakume, Nishimura Wase, Rama Forte, and Luiz de Queiroz varieties. [18] X Research source
- Hiratanenashi persimmons, common in Japan, can stay astringent even when soft and ripe. Proper handling prevents this, so buy from a vendor you trust.
Advertisement
Recipe Ideas
Community Q&A
Search
-
QuestionAre persimmons good for you?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerPersimmons have a decent amount of fiber, and significant amounts of Vitamins A and C, as well as manganese and some other nutrients in smaller amounts. There are also antioxidants in persimmons which may have some positive health effects. Unless you must closely regulate your sugar intake due to a condition like diabetes, persimmons can easily be part of a healthy diet.
-
QuestionWhat are the health benefits of persimmons?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerPersimmons are a relatively good source of fiber and an excellent source of Vitamin A. Some antioxidants and nutrients found in persimmons may have a positive effect on preventing heart disease and supporting the health of the eye, though the exact effects of these compounds or of eating persimmons on your health is difficult to say.
-
QuestionCan you eat the skin on a persimmon?This answer was written by one of our trained team of researchers who validated it for accuracy and comprehensiveness.wikiHow Staff EditorStaff AnswerYes, as long as the persimmon you're eating is ripe, it should be fine. However, the skin can be more bitter and astringent than the rest of the fruit, so you might not like it as much. If you bite into an astringent persimmon that is not ripe, the skin will be incredibly bitter and this will be an experience you will not soon forget!
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit
Advertisement
Video
Tips
- The season for persimmons in the northern hemisphere is September through December. This can vary by region.Thanks
- Sweet persimmons will stay good at room temperature for up to 30 days.Thanks
- Persimmons can also be dehydrated or dried . Dehydration ripens astringent persimmons. Don't wait for them to get soft!Thanks
Submit a Tip
All tip submissions are carefully reviewed before being published
Name
Please provide your name and last initial
Thanks for submitting a tip for review!
Advertisement
Warnings
- In rare cases, persimmons contribute to bezoars, or lumps that block the digestive tract. Eat them only in small quantities if you have digestive issues, or if you have had gastric bypass surgery.Thanks
- At least one person has reported dizziness and vomiting from eating persimmon seeds. [19] X Research source . Traditionally, the seeds are ground and roasted as a way to stretch coffee supplies. To be safe, try this in small quantities only, and do not eat the seeds raw.Thanks
- Never feed persimmons to animals. They may cause digestive blockage, and the seeds are especially dangerous to dogs, horses, and other species. [20] X Research source [21] X Research sourceThanks
Advertisement
Things You'll Need
- Chopping board and knife
- Blanching bowl and hot water if removing peel
- Vegetable washing liquid
References
- ↑ https://www.thekitchn.com/whats-the-deal-11-14145
- ↑ https://www.growables.org/information/TropicalFruit/persimmonvarieties.htm
- ↑ https://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html
- ↑ Larousse Gastronomique, Persimmon , p. 779, (2009), ISBN 978-0-600-62042-6
- ↑ https://www.ukfoodguide.net/persimmon.htm
- ↑ https://redwoodbarn.com/DE_persimmonpucker.htm
- ↑ https://www.ukfoodguide.net/persimmon.htm
- ↑ https://www.mybakingaddiction.com/how-to-toast-nuts-tutorial/
- ↑ https://www.thekitchn.com/whats-the-deal-11-14145
- ↑ https://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html
- ↑ https://www.eattheweeds.com/persimmons-pure-pucker-power-2/
- ↑ https://www.exploratorium.edu/cooking/icooks/02-05-04.html
- ↑ https://articles.latimes.com/2000/nov/08/food/fo-48529
- ↑ https://articles.latimes.com/2000/nov/08/food/fo-48529
- ↑ https://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html
- ↑ https://articles.latimes.com/2000/nov/08/food/fo-48529
- ↑ https://www.specialtyproduce.com/produce/Sharon_Fruit_2577.php
- ↑ https://www.growables.org/information/TropicalFruit/persimmonvarieties.htm
- ↑ https://www.eattheweeds.com/persimmons-pure-pucker-power-2/
- ↑ https://www.eattheweeds.com/persimmons-pure-pucker-power-2/
- ↑ https://www.mercurynews.com/animal-life/ci_26787326/persimmon-loving-dog-at-risk
About This Article
Article Summary
X
The easiest way to eat a sweet persimmon is to slice the persimmon in half and eat it raw. Add lemon juice, cream, or sugar to emphasize the persimmon’s sweetness. Check if your persimmon is ripe making sure it’s a deep orange color and always wash before eating. To cook with persimmons, or eat astringent persimmons, continue reading below!
Did this summary help you?
Thanks to all authors for creating a page that has been read 3,189,392 times.
Reader Success Stories
- "I didn't know how to eat a persimmon, but my husband brought some home, so I looked here to find out. Thanks, this worked.Would have been nice to see a photo of one from the side, and the photos that are here could use some clear identification/titles." ..." more
Advertisement
84%
of readers found this article helpful
.
Click a star to add your vote
% of people told us that this article helped them.
"I didn't know how to eat a persimmon, but my husband brought some home, so I looked here to find out. Thanks, this worked.Would have been nice to see a photo of one from the side, and the photos that are here could use some clear identification/titles."
..."
more
"Helpful parts were identification of my persimmon tree, what to watch for in the ripening process, and the edibility of the fruit. Also, the warnings of possible side effects for certain people and animals. A very informative article. Thank you."
..."
more
"I wasn't sure eating the astringent types were healthy but now I know. I had tried an unripened one with the obvious outcome and tried another after ripening. Couldn't believe it was the same fruit, just wasn't sure it was okay. Thanks."
..."
more
"I just bought persimmons on a whim at Costco. When I got home, I realized I don't know how to tell if they are ripe or how they should be eaten. This article answered all my questions and gave me some serving ideas. Thanks!"
..."
more
"Someone gave me a bag of persimmons; I never had them before and just needed to know the best way to deal with them. I learned a lot more than I could imagine. Thank you for your help."
..."
more
