How I Persimmon
Persimmons, image @janehugentober
'Tis the season for an abundance of fresh persimmons here in California!
Did you know that one of the two common varietals—the Fuyu—can be eaten just like an apple? This is the variety featured in today’s post. Round but squat, it’s related to the date plum, and I’d describe its flavor as date-like, though milder. There are no seeds, the skin is fully edible, and it’s packed with fiber and essential vitamins like C and A. With its vibrant orange hue, it’s no surprise that this fruit is as nutritious as it is beautiful!
The taste is mellow, reminiscent of a date but without the mealy texture. It has a subtle cinnamon note and feels both juicy and dense when you bite into it. Despite all its goodness, persimmons are often underestimated as a staple in the fall and winter fruit rotation. You might wonder, "How do I eat or serve this?" It’s simple—treat it like an apple! No need to wait for it to soften; enjoy it firm. Just wash it and eat it whole, or remove the stem and slice it up for a plate. There's no need to peel it.
Personally, I love adding Fuyu persimmons to my Everyday Charcuterie spreads, but they’re just as delicious on their own. If I slice a couple and leave them on the kitchen island before dinner, they’re usually gone in no time. They’re the perfect snack to make a meal feel extra special.
The other persimmon you'll often find at the market this time of year is the Hatchiya varietal. Unlike the Fuyu, Hatchiya is round and heart-shaped and tends to be astringent until it's completely soft and ripe. The tannins need to mellow before it's ready to eat raw, so patience is key!
Keep an eye out for more Fuyu persimmons featured in my Everyday Charcuterie blog posts—you're sure to find plenty of inspiration!
Persimmons, image @janehugentober
Persimmons, image @janehugentober