hello elise! i have been wondering what to do with fuyu persimmons myself. the recipes i've found that i'm attracted to are all japanese--they don't mask the flavour or texture of the fuyu, unlike the few western recipes i've come across. i'm actually working on two japanese recipes right now, so hopefully they'll turn out well.

How fun to share time with a fellow blogger. I haven't yet come across any other food bloggers in Utah. I keep thinking there must be someone, but so far the closest person I have seen is in Idaho. Thanks for the information on persimmons. I noticed them in the ad for my favorite market and was thinking of getting some since I've never eaten them.

I've got a tree full of the Fuyus and have searched for things to do other than eat them (minus the toothpicks) peeled and sliced. I did have some added in a salad once and that was quite nice. My great aunt used to take the Hachiyas and freeze them, then slice them in half and eat with a spoon, like ice cream.

Regarding the comment of Duncan a few lines up, I just wanted to point out that Fuyu persimmons are edible essentially off the tree, and don't have to be terribly ripened beforehand. Hachiya persimmons are the type of persimmon that is tannic before they are ripe and very fleshy...they are more elongated looking and usually a deeper reddish-orange. Fuyus look more like like squished (flat) orangish tomatoes, and taste similar to apples with a hint of cinnamon even when they crisp and not fleshy-ripe (I actually eat them like apples). Hachiyas are probably better for recipes involving pulp and a more easily incorporated persimmon flavor, although Fuyus turn pulpy over time as well. Hope this helps.

Thank you for this entry. I sampled a Hachiya persimmon the other day without realizing that I must wait until it was "pudding-like," and had the unfortunate experience Duncan had. I found myself standing at the kitchen faucet scooping water into my mouth with my hand as quickly as I could. The astringent quality was so intense I had no desire to take the time to find a cup! The experience caused me to pass by some very pretty Fuyu persimmons in the market two days ago. Now, I believe I will go back for some tomorrow. I would very much like to try a persimmon that doesn't pucker my mouth and make me act like a cartoon character.

Here in Norfolk, VA our season runs late. Thanks for the tip on when to pick them. I used to get native persimmons at a golf course after frost and they where very sweet, with out the puker. This is the first year I have an abundance of fruit and anxious to try some of the recipies. Don DiCiero

Thanks for the help. I got a huge box of around 20 persimmons from my father-in-law and had no idea what to do with them. I stashed them in a special food storing plastic bag and left them in the refridgerator for weeks. Before I did that, I had sampled one and found it unripe and untasty. Now, just a few minutes ago, I took out the bag and tried one . . . whoa, the texture and taste was heavenly! I Immediately looked up recipies, and was disappointed to find almost none. So far, I get the pudding, the fuyi-apple pie, the salad ideas, and the plain sliced toothpicked appetizer. One problem I have is finding out that persimmons are supposed to be stored in a cool, dark place which would last them 2 to 4 months. Perhaps mine would spoil fast since I got them moist from the refridgerator?

Does anyone know how to dehydrate fuyu? I love them but I have too many to eat and would like to save some for later days.
Thanks.

How do store persimmions for later use? I have Fuyu. Can I freeze or can? This my first time, we just picked them yesterday.

Hi Lori, Fuyu persimmons are a lot like apples, and meant to be eaten that way too. I'm familiar with freezing the ripe pulp of Hachiya persimmons, but don't know about preserving the Fuyu. You could try peeling one, cutting up the flesh into cubes, and freezing them, and defrosting, just to see how that works and if freezing affects the taste/texture. ~Elise

I too have received the Fuyus in cases from a neighbor farmer who raises them to sell and gives away his abundant crop. I have a modern dehydrator that I bought from a small hardware store (less than $50), which has layers of plastic trays and the bottom having an electric heat coil. I slice the ends off of the Fuyu persimmons, peel them, then slice them into about 1/4 inch slices. I let them dry at least 24 hours, rotating the trays every 4-5 hours. Once the slices are dry and not sticky, I remove them and put them into sealed plastic bags. These are great for snacks.

Hello,
I am very new to persimmons of any kind. I was reading an article in Rachael Ray's magazine and someone made a spagetti sauce with persimmons. If I froze the Hachiya for over 24 hrs and tried to make a sauce. Would it work? My family has an allergy to Nightshades ( tomato, potatoe ect.) I was just curious what your thoughts would be? Thank you for an infomative blog. I can't wait for my children to try the FUYU.

No idea, but if you try it, please let us know how it works for you. ~Elise

Two things! I have been massaging persimmons ( 5 Hachiya persimmons) for a few weeks in an effort to replicate the Japanese method.. Not a lot of intel about technique, but the very idea of massaging them, seems to imbue them with good wishes and love like any other hand "made" food. So far so good. I think I willl try the traditional western dehydrator also.
Secondly, to Kimberley, march 2k11, I have poached figs also as an alternative in pasta sauce, just sweat them in a bit of olive oil shallot and garlic and some sweet marjoram, delish...garnished with chevre or not...

Do I have to wait for the fuyu persimmons to be ripe before I can make cookies?

Fuyu persimmons are the kind that you can just eat, like an apple. You don't usually bake with them. The hachiyas are the kind you typically bake with, and those you must wait to ripen completely, when they are soft and the insides are gooey. ~Elise