Persimmon Majic

Hachiya Persimmon

Three weeks ago a the farmers market, my husband bought a persimmon from little Asian lady who usually sells raisins. She told him that the fuyu are for eating when they are still crisp (they are non-astringent), but the Hachiya persimmon should be ripened for 3 weeks before its eaten. Three weeks?! What kind of fruit lasts 3 weeks without getting infested with flies!? The Hachiya persimmon, that’s what.

The next week, we went by her booth again. “But, how will we know its ready?”  We asked again.  “Soft like cotton.”  Said the wise farmer.  Soft like cotton…I imagine fuzz, which looks like a rotten peach to me.   After week two in the window sill, it did start to attract fruit flies. We banished it to a paper bag and put it in the back of the pantry. Last night, we pulled it out, the bag was wet, we dumped it in a bowl. The skin slipped right off, and left in the bowl was persimmon jam.

Persimmon Puree

The center was identifiable and a bit stringy, but the fruit had just mushed into itself. I expected it to taste fermented, but it was not. It was sweet and cinnamony, like it had been stewed with pumpkin spice. I took the hand blender to it to blend up the center and put it in a jar. This morning, I ate it on toast. Fabulous! Nature’s no-cook  jelly!

I realize that by even writing this, I am revealing, that I am not Asian.  We have since learned that this is common knowledge in Asian culture.  Thank you, East Bay.

Fuyu Persimmon

Fuyu Persimmon:
I like to dice this persimmon when it’s still firm, toss with fresh mint, olive oil, a dash of sweet balsamic vinegar, salt and pepper.  Raisins and walnuts add good texture, too.  It’s great as a chutney.