Exotic persimmons are at their absolute best when they’re fully ripe—that’s when you get that signature honey-sweet flavor. The only downside? Once they hit peak ripeness, they only stay fresh for a few days. If you find yourself with a surplus, your best bet is to pop them in the fridge or, better yet, stash them in the freezer. You can freeze them whole or as a puree to enjoy later!
Buying Persimmons
You’ll usually start seeing persimmons hitting grocery store shelves and organic markets around October, and they typically stick around through April.
The most common varieties you’ll find are:
- The classic Hachiya (Diospyros kaki).
- The Sharon fruit.
- The Fuyu (often called Persimmon).
Keep Things Cool
When you’re at the store, look for fruit with shiny, unblemished skin. If you give it a gentle squeeze, it should have a little bit of “give.”
I’d recommend skipping any fruit that is still yellowish-green or rock hard. These aren’t ripe yet and are packed with tannins. Trust me, those tannins create a super unpleasant “fuzzy” or puckering sensation in your mouth that you definitely want to avoid!
Ideally, try to grab fruit that is already ripe. They have the best flavor and are much easier to peel. Just keep in mind that fully ripe fruit won’t last very long on the counter.
How to Store Your Persimmons
If you end up with unripe fruit, you can let them ripen up at room temperature. It usually takes about two weeks for them to soften. Just a heads-up: because they’re often harvested early for shipping, the flavor might not be quite as intense as tree-ripened fruit.
You’ll know a ripe persimmon by its jelly-like flesh. Once they reach this stage, move them to the fridge to stretch their shelf life a bit. Even in the fridge, you’ll want to eat them within a week.
Freezing Persimmons
Did you know you can freeze these exotic treats whole? Just place each fruit individually into a freezer-safe container and tuck them away in the freezer.
Another great trick is to freeze them as a puree. To do this, peel the fruit with a sharp knife and whiz the flesh in a blender.
Persimmon puree can sometimes turn brown when exposed to air. To keep that beautiful vibrant color, just mix in about 5 tablespoons of lemon juice per quart (or kilo) of puree. Portion the puree into freezer bags, squeeze out the air, and you’re good to go! It’ll stay delicious for about 10 months.
