Renthead Mommy Posted October 29, 2014 Share Posted October 29, 2014 We are east coasters. As in NY/NJer's. While we have lived up and down the east coast, Texas, Okinawa and Ohio, I have never in my life seen a persimmon tree. Until we moved to California and I had to ask the neighbor what exactly was growing on her tree. They are ripening and she sent over a bag of home with my son, so I didn't get to see her and ask exactly how you eat them. So I am asking you all. She said something about there being two kinds, but I don't remember which kind these are. They are a beautiful orange and they are firm and heavy. So how do you eat them? Slice them like tomatoes? Eat like apples? Do they have a core or pit or anything like that? I want to try them before I see her again, but just not sure how you go about it. Thanks. Quote Link to comment Share on other sites More sharing options...
Mrs Mungo Posted October 29, 2014 Share Posted October 29, 2014 Are they more yellow or more red? I've only had the more yellow version (sharon fruit) and have mostly used them like you would a tomato in salads or whatever. Quote Link to comment Share on other sites More sharing options...
jen3kids Posted October 29, 2014 Share Posted October 29, 2014 Oh yummy! Persimmons are my new favorite fruit. How to eat them depends on the variety. If your neighbour sent them over by the bagful, I'd assume they are the Fuyu variety, and are squat, shaped like a tomato. I eat them by cutting them into eighths, and then we eat the flesh off the skin. You can eat the skin, but it is tough. No need to core/seed them. However, if they are heart-shaped, then they are the hachiya variety and they are very astringent and need to be super soft so as not to turn your mouth inside out when you try to eat it! Quote Link to comment Share on other sites More sharing options...
mamato4 Posted October 29, 2014 Share Posted October 29, 2014 You never saw them in NJ? I'm Asian so I see them every year in the Asian groceries. I slice them into wedges after slicing the top off. Here's a tutorial that I found. http://www.wikihow.com/Eat-a-Persimmon Enjoy! I remember being green with envy when I visited my aunt in So. CA and her tiny yard had so many different types of fruit trees. Quote Link to comment Share on other sites More sharing options...
ocelotmom Posted October 29, 2014 Share Posted October 29, 2014 Yes, the heart-shaped ones need to be pudding consistency before eating. With the hard ones, it's fun to cut them latitudinally, so that you have a bunch of circles instead of wedges - they have a star shape in the middle. This is especially good for making a fancy holiday fruit plate. Quote Link to comment Share on other sites More sharing options...
PeachyDoodle Posted October 29, 2014 Share Posted October 29, 2014 My grandma used to make the yummiest persimmon pudding. But it might be one of those things you only like because your grandma made it. :D Quote Link to comment Share on other sites More sharing options...
Renthead Mommy Posted October 29, 2014 Author Share Posted October 29, 2014 They are more yellow/orange and shaped like a tomato. We'll slice them up and try them at dinner. Are they more yellow or more red? I've only had the more yellow version (sharon fruit) and have mostly used them like you would a tomato in salads or whatever. They are more of a yellow orange. Oh yummy! Persimmons are my new favorite fruit. How to eat them depends on the variety. If your neighbour sent them over by the bagful, I'd assume they are the Fuyu variety, and are squat, shaped like a tomato. I eat them by cutting them into eighths, and then we eat the flesh off the skin. You can eat the skin, but it is tough. No need to core/seed them. However, if they are heart-shaped, then they are the hachiya variety and they are very astringent and need to be super soft so as not to turn your mouth inside out when you try to eat it! Yes, shaped like a tomato. You never saw them in NJ? I'm Asian so I see them every year in the Asian groceries. I slice them into wedges after slicing the top off. Here's a tutorial that I found. http://www.wikihow.com/Eat-a-Persimmon Nope, at least never noticed them, but never really shopped in Asian grocery stores. I'll check that out. Quote Link to comment Share on other sites More sharing options...
Tammi K Posted October 29, 2014 Share Posted October 29, 2014 I remember eating the softer variety as a child. We just bit a hole through the skin and sort of 'sucked' the fruit out. I remember it was a drippy mess but I loved them. Quote Link to comment Share on other sites More sharing options...
Jane in NC Posted October 29, 2014 Share Posted October 29, 2014 My husband has made persimmon ale (as in beer). Not anyone's grandma but I have made persimmon pudding! My fall CSA has the Japanese persimmons whereas the woods around us have wild ones. Quote Link to comment Share on other sites More sharing options...
Pawz4me Posted October 29, 2014 Share Posted October 29, 2014 My grandma used to make the yummiest persimmon pudding. But it might be one of those things you only like because your grandma made it. :D Yes! In a pudding is the only way I've ever eaten them. Quote Link to comment Share on other sites More sharing options...
SparklyUnicorn Posted October 29, 2014 Share Posted October 29, 2014 I've seen them in NY, but they are not common here. Usually they are quite expensive so I don't bother. But I am curious how they taste. Quote Link to comment Share on other sites More sharing options...
PeachyDoodle Posted October 29, 2014 Share Posted October 29, 2014 Yes! In a pudding is the only way I've ever eaten them. We have a ton on the tree in our yard. I think it will probably frost this weekend and then I can make one! :drool5: Quote Link to comment Share on other sites More sharing options...
Closeacademy Posted October 30, 2014 Share Posted October 30, 2014 At the bakery I work at we seed them and then make cookies. There are so yummy. Quote Link to comment Share on other sites More sharing options...
solascriptura Posted October 30, 2014 Share Posted October 30, 2014 The larger dark orange ones need to be soft like an over ripe banana. The smaller yellow ones can be eaten while still firm after they are peeled. Quote Link to comment Share on other sites More sharing options...
Renthead Mommy Posted October 30, 2014 Author Share Posted October 30, 2014 I cut them up and ate one with dinner. It was really good! Quote Link to comment Share on other sites More sharing options...
trulycrabby Posted October 30, 2014 Share Posted October 30, 2014 Gosh, the ones we have here in north Alabama are really sour. My mother made persimmon jam a few years ago; it was yummy. :001_wub: She also made a persimmmon pie, which turned out more like persimmon soup. :ack2: Quote Link to comment Share on other sites More sharing options...
mathnerd Posted October 30, 2014 Share Posted October 30, 2014 There are 2 types - Fuyu and Hachia - the Fuyu is shaped like a tomato and can be peeled and eaten like an apple (some have seeds and some don't). But, the Hachiya ones are elongated in shape (like a bell pepper) and have to be overripe before eating because they are astringent when they are not ripe enough. I peel and eat both varieties. But, they can be baked into cakes, cookies etc. Ask your neighbor how to eat them, they might give you a few suggestions. Quote Link to comment Share on other sites More sharing options...
helena Posted October 30, 2014 Share Posted October 30, 2014 We had a neighbor growing up who made cookies with them. So good and different. They were light colored, nicely raised, and dusted with cinnamon and sugar, I think? Similar to this without heavy powdered sugar. http://www.food.com/recipe/persimmon-cookies-195269 Hmm... I might have to try these! Quote Link to comment Share on other sites More sharing options...
Liz CA Posted October 30, 2014 Share Posted October 30, 2014 Check which persimmon looks like a doughnut - flatish. You can cut into those and eat them after you peel them. The pear shape persimmon is best baked into a cookie or it leaves a weird taste on your tongue. Quote Link to comment Share on other sites More sharing options...
Cindy in FL. Posted October 30, 2014 Share Posted October 30, 2014 My aunt was talking about persimmon cake earlier tonight. She said it's wonderful! Quote Link to comment Share on other sites More sharing options...
helena Posted October 30, 2014 Share Posted October 30, 2014 My aunt was talking about persimmon cake earlier tonight. She said it's wonderful! Oooo! That sounds good. Off to look for a recipe Quote Link to comment Share on other sites More sharing options...
shukriyya Posted October 30, 2014 Share Posted October 30, 2014 I prefer them dried. Quote Link to comment Share on other sites More sharing options...
KrissiK Posted October 30, 2014 Share Posted October 30, 2014 I love persimmons. My dad grows the soft kind. Those you do have to wait until they are super soft. You can make cookies or bread out of them, or just scoop up the flesh with a spoon. My favorite are the fuyu kind, which are the apple kind. We just cut them up and eat them fresh. You can dry the soft kind by peeling them, while they are still hard, but keep the little flower like stem on top. Then make a hanger around the stem and hang the whole fruit on dowels until they are dried, a couple of weeks. They will turn white, but that's just the sugar. Then slice them. They're really pretty sliced, because there is a pattern on the inside. Quote Link to comment Share on other sites More sharing options...
Ausmumof3 Posted October 30, 2014 Share Posted October 30, 2014 If they are fuyu I am so envious if they are the astringent type not so much... Ooh Cut them up into quarters or eights and you are away. I love how glossy the seeds are inside. Quote Link to comment Share on other sites More sharing options...
Pawz4me Posted October 30, 2014 Share Posted October 30, 2014 Did you all know that according to folklore the pattern inside a persimmon indicates what the upcoming winter weather will be? Of course the persimmons have to be locally grown. This article says: The folklore says that a spoon pattern inside the seeds indicates there will be lots of snow to shovel, a fork pattern inside the seeds indicates the winter will be mild with good eating, and a knife pattern inside the seeds indicates the winter will be cold with cutting winds. While this article says: If the kernel is spoon-shaped, lots of heavy, wet snow will fall. Spoon = shovel! If it is fork-shaped, you can expect powdery, light snow and a mild winter. If the kernel is knife-shaped, expect to be "cut" by icy, cutting winds. So there's a small variation -- in one version a fork means a mild winter (no snow mentioned) and in the other a fork means a mild winter but with some powdery, light snow. I've heard this all my life, but I've never paid any attention to whether or not the prediction was reliable. ;) Quote Link to comment Share on other sites More sharing options...
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