Best Vegan Persimmon Recipes - Vegan Yack Attack (2024)

FAQs

What is the difference between Fuyu and persimmon? ›

Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. The main difference between Hachiya persimmons and Fuyus is that Hachiyas are extremely astringent until they are completely soft and ripe. If you bite into a hard, unripe Hachiya, you'll never forget it! Talk about mouth puckering.

The astringency of persimmon fruits can be removed by the insolubilization of soluble tannins, which give rise to the astringent taste. Treatment at both freezing temperatures significantly reduced the soluble tannin concentration, as well as increased the insoluble tannin contents (Fig. 1a, b).

Fuyu persimmons are still hard when ripe and will turn a slightly darker orange. They can be eaten when hard. Their skins are edible. Hachiya persimmons soften when ripe.

Persimmons have a mild, delicately sweet flavor. Fuyu persimmons are sweet unripened but grow even more richly sweet as they ripen, with slight cinnamon undertones. While horribly astringent when unripe, ripened Hachiya persimmons are intensely sweet with almost a honey-like flavor.

Their high tannin content could lead to a few health problems if consumed in excess. These issues include stomach bleeding, constipation, and diarrhea. The tannins and pectin in persimmons can also build up to form stones called bezoars in the body that can cause uncomfortable blockages in the stomach and bowels.

Fuyu and Hachiya: Knowing the Difference

Hachiya (left) and Fuyu (right) are both locally grown persimmons that have beautiful cinnamon notes, perfect for fall. However, the Hachiya's texture is best when extremely ripe, almost jelly-like in texture, while the Fuyu can be eaten while hard, like an apple.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

There are several other methods of curing: soaking in vinegar or immersing in boiling water and letting stand for 12 hours. 'Hachiya' fruits kept in warm water –104º F (40º C)–for 24 hours will be firm and non-astringent 2 days after treatment.

Unripe persimmons contain tannins, which coagulate proteins and make the mouth pucker. In unripe fruit, this acts as a defense mechanism to prevent animals from eating it while the seeds inside are maturing, Mirabello explained.

Dairy: Consuming dairy products like milk, yogurt, or cheese immediately before or after eating persimmons may lead to digestive issues for some people. This is because persimmons are acidic and can curdle milk, potentially causing stomach discomfort. To avoid this, consider spacing out the consumption of dairy.

What is the best time to eat persimmon? ›

Hachiyas, also known as bitter or astringent persimmons, should not be eaten until fully ripe. Before they've reached peak ripeness, Hachiyas will have a virtually inedible, chalky taste. To avoid this unpleasant surprise, make sure you allow Hachiyas to ripen until they're soft and about to burst.

FUYUS: These lighter colored, squat persimmons should be crisp and firm but not rock hard. They should be completely orange, with no traces of yellow. You can keep them for weeks, but use them immediately if they develop soft spots.

When the flesh is brown, they are at their peak eating quality. When persimmon fans are asked which variety is the best-tasting, you may hear maru, suruga, saijo and even the Native American persimmon (Diospyros virginiana) that grows in the Southeast as far west as Oklahoma.

​ Honeys are a new Non-Astringent persimmon from Brandt Farms. The sweet honey flavor can be enjoyed at all stages of ripeness.

A delicious seasonal treat, Fuyu persimmons can be enjoyed in various stages of ripeness: from firm to slightly soft.

When persimmon fans are asked which variety is the best-tasting, you may hear maru, suruga, saijo and even the Native American persimmon (Diospyros virginiana) that grows in the Southeast as far west as Oklahoma. Its fruits are small but very sweet when soft.

As they ripen, they become jelly-like, just like the Hachiya variety. Fuyu persimmons are the better choice for eating raw because they're much more pleasant to eat even when they're crunchy.

Suruga persimmon: Suruga persimmons have a spicy-sweet flavor. They are medium-to-large fruits with orange-red skin. They are one of the sweetest persimmons among non-astringent types.

Fuyu / Jiro Persimmon Tree: This the most popular variety on this list, and for good reason. Fuyu produces a medium-sized deep red-orange piece of fruit with a lighter pale-orange flesh. Fruit is sweet and non-astringent which is quite uncommon for persimmons.