A good friend from high school, Katherine, called me up the other day. Someone had given her a big bag of persimmons and she had no idea what to do with them. I wasn’t much help:
“Well…NPR just had a segment on persimmon pudding and sometimes I use them like pears and serve them in a salad with blue cheese and walnuts.”
“Yeah, I could do that.”
“But you have to figure out which kind they are. There are some persimmons, I think they start with an 'h', and those have to be very ripe and mushy, or they will suck all of the moisture out of your mouth. The other kind, I think the name starts with an 'f', those are good while still pretty firm.”
“thanks, I don’t know what kind they are.”
Katherine probably won't be calling me anymore for persimmon wisdom, but I thought I should look into the matter further for my own edification. First I found out what they were actually called: the Hachiya and the Fuyu. I decided to do a test.
which is which?
Here is the Hachiya
This is what you will feel like if you take a bite when the Hachiya feels like a ripe peach:
Ok...so the ripe-peach-test doesn't work for the Hachiya. The Hachiya should feel like its pulp has almost liquified under the skin. You might think it's rotten, but really, it's perfect.
Here is the Fuyu:
Here is what you will feel like if you take a bite when the Fuyu feels like a ripe peach:
The ripe-peach-test works here.
As for ways to use it, I have yet to eat them outside of a salad or just by themselves. If you want more uses, search epicurious, they have enough recipes to keep that bag of yours busy.
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