Some of our relatives own a small persimmon farm, and they told us that peak harvesting season has just arrived. Our trip to the Hollywood Farmers' Market yesterday confirmed this news, as the brilliant orange fruits greeted shoppers at practically every turn.
Farmers' Market Report: Persimmons
Los Angeles
The two main persimmon varieties available at the Hollywood Farmers' Market are Fuyu and Hachiya.
• Fuyu persimmons are flattened and tomato-like in appearance and can be enjoyed firm or soft. Choose fruits that are deep orange and firm but not rock-hard. Crisp Fuyus can be eaten out of hand like a spicy-sweet apple. When kept at room temperature for two to three weeks, the fruits become softer and sweeter. These persimmons are good for snacks, salads, cobblers, cookies, grain pilafs, and in dried form.
• Hachiya persimmons are oblong and acorn-shaped and must be eaten soft, as they are bitter and astringent when firm. Choose fruits that are deep orange or red. Dark spots caused by by sunburn are harmless unless the flesh is sunken or broken. Buy them soft and squishy (and handle carefully!) or keep them at room temperature for a week or two until they soften. Once soft, they must be eaten within a few days. These persimmons are ideal for purée to be used in puddings, baked goods, and sauces. They can even be frozen whole and then spooned out like sorbet. Like Fuyus, they can also be dried.
Recipes:
Persimmon Magic: Help Name This Recipe!
Warm Farro Salad with Roasted Squash, Persimmons and Pecans
Winter Salad with Persimmons and Spiced Pecans
Related:
What's the Deal With: Persimmons
Harvest Time: The Dried Persimmon Lady
(Images: Gregory Han)
Tags
SoCal Farmers' Market Report, Farmers' Market, Fall, Local - West Coast, Ingredients - Fruit, GREEN IDEAS, persimmons, fuyu, hachiyaRelated Links
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I heart persimmons! I prefer the fuyu as the other one can really mess up your tongue if you are not careful ( i don't trust them anymore!)
I would love to try to make a fuyu pie!
view SydneyBristow's profile
I ate my first persimmon last night and I was very pleased! It was an organic fuyu, firm but starting to soften and not terribly sweet.
view Amandica's profile
Awesome--another thing to look forward to when I visit my parents in Southern California for Thanksgiving. My mom has a Fuyu tree in their backyard!
view OneWallKitchen's profile
We had a Fuyu tree when I was a kid. I love them cruncy and eaten out of hand. They taste a little like pumpkin pie to me, although I don't really know why.
I still haven't ever had the hachiyas.
view Tiamat_the_Red's profile
Persimmon pudding is amazing!
view danasays's profile
Our Fuyu tree is already bare and we're savoring the last fruit now. I hope to catch some of the fruit from trees that got a later start! The season is so short (and delicious!)
We also have a Hachiya tree. Although I prefer the Fuyu, Hachiyas are great if you let them get SUPER ripe and make instant sorbet with them (as suggested above). Such an easy dessert!
view laila's profile
ah, trai hong, as I first learned to call them living with Vietnamese friends in Paris. I love their musty fragrance and pudding texture. I'm told that crows in Japan are exceedingly fond of them, as well.
view mobi's profile