Exotic persimmons (or kakis, as some call them) are best enjoyed when they’re perfectly ripe. That’s when that amazing, honey-like flavor really shines! The only downside? Once they hit that peak ripeness, they only last a few days. If you find yourself with a surplus, the freezer is your best friend. You can freeze them whole or as a smooth puree to enjoy later.
Buying Persimmons
You’ll usually spot persimmons hitting grocery store shelves between October and April.
The most common varieties you’ll run into are:
- The Diospyros Kaki, which comes in several different cultivars.
- The Sharon fruit, a specific variety originally bred in Israel.
- The Persimmon (often the Fuyu type), which is unique because it can actually be eaten while it’s still firm.
Cool Storage Tips
When you’re picking them out at the store, look for fruit with shiny, undamaged skin. If you give it a gentle squeeze, it should have a little bit of give.
Be careful with fruits that are still yellow-green and rock hard. These aren’t ripe yet and are packed with tannins. Trust me, you don’t want to bite into one of those—they have an “astringent” effect that makes your mouth feel all dry and fuzzy!
It’s usually best to grab fruits that are already ripe so you get the best flavor right away. Just keep in mind that fully ripe persimmons have a pretty short shelf life.
How to Store Your Persimmons
If you bought some unripe ones, just leave them out at room temperature to ripen up. It usually takes about 2 to 3 weeks for them to reach peak sweetness, though sometimes the flavor isn’t quite as intense as tree-ripened fruit.
You’ll know a ripe persimmon by its soft, almost jelly-like flesh. To make them last a little longer, store them in the fridge. Even then, you’ll want to eat them within about a week.
Freezing Persimmons
Yes, you can freeze them whole! Just freeze the fruits individually first before tucking them into a freezer-safe container.
Another great method is to puree the fruit before freezing. To make a persimmon puree, peel the fruit with a sharp knife and whiz the flesh in a blender.
Persimmon flesh tends to brown quickly when it hits the air. To keep that vibrant color, mix in about 5 tablespoons of lemon juice for every two pounds of puree. You can then portion the puree into freezer bags. It’ll stay fresh and tasty for about 10 to 12 months!
