Persimmons

Know which type you have, because this is the source of nearly every persimmon complaint. NON-ASTRINGENT Fuyu-type fruit is squat and flat, and you eat it firm and crisp like an apple, skin and all. ASTRINGENT Hachiya-type fruit is acorn-shaped and must be left until it is completely soft and jelly-like, almost alarmingly so; eaten firm it is mouth-puckeringly astringent and unpleasant, and that is ripeness, not a defect. Sold fresh through local Alabama delivery, farm pickup, and our farmers-market stand.

• Grown in: Lineville, Alabama (no synthetic pesticides)
• Freshness: Harvested at peak and sold fresh
• Availability: Seasonal - local Alabama delivery & pickup
• Storage: Refrigerate and enjoy fresh
• Why it's good: Nutrient-dense and picked at peak freshness

• Storage: Firm Fuyu types at cool room temperature or refrigerated; astringent Hachiya types out on the counter until fully soft
• Shelf life: A week or two for firm Fuyu; Hachiya keeps until it softens, then a day or two
• Washing: Rinse before eating. Fuyu skin is eaten; Hachiya is usually spooned out of the skin.
• Using: Fuyu: sliced raw into salads, or eaten like an apple. Hachiya: wait until it is jelly, then spoon the pulp straight out or bake with it.

Mine was horribly astringent - was it bad?
Almost certainly not, and this is the single most common persimmon complaint. You most likely had an astringent Hachiya-type fruit eaten firm. Acorn-shaped Hachiya must be left until it is completely soft and jelly-like, almost alarmingly so. Squat, flat Fuyu is the one you eat crisp.

How do I tell the two apart?
Shape. Fuyu is squat and flat, like a small tomato, and is non-astringent - eat it firm, skin and all. Hachiya is acorn-shaped and pointed, and is astringent until fully soft.

Can I speed up a Hachiya?
Yes. Freeze it solid and thaw it - that collapses the astringency and the texture in one go. A paper bag with an apple also works, more slowly.