Arrange the fruit in a random pattern. If you have never had baked goods made with persimmon, then you are in for a delicious new way to enjoy this lovely fruit! Whether you are preparing this Persimmon Jam for yourself, or to give out to friends, you'll find this recipe easy and quite delicious! You can spread it on pretty much anything and enjoy it with a cup of tea or coffee. In a large bowl, mix the persimmon pulp, sugar, eggs, butter, milk and vanilla. Hi Robin, In the end, it's a matter of preference. 92% Persimmon Cookies Allrecipes.com This is an old family recipe. What can I use besides lemon. Add persimmon pulp to a medium-sized pot and cover with 3 cups of sugar. Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. Add cinnamon, lemon juice, and lemon zest. Hi Mia, Google+. The other common persimmon is the Fuyu, which is squatter than the Hachiya and matte-orange.Unlike the Hachiya, the Fuyu is meant to be eaten hard and is delightfully crunchy. Fuyu persimmons can be eaten ripe or unripe, straight as is (sliced like an apple), or in various dishes, though they remain fairly firm even when ripe. Hi Janet, I'm not sure what part of the citrus fruit you're allergic to. Persimmon skin is very soft and delicate and easy to eat. Discard dried green or brown calyx from persimmons, then force persimmons 1 at a time through a medium-mesh sieve into a bowl using a rubber spatula, pressing hard on solids. Persimmons are both healthy and delicious, so make this jam today! Beautiful fuyu persimmons are the feature of this vegan persimmon dessert, filled with a creamy persimmon coconut center and a hard sugar top. If you are allergic to citric acid, you can try one to one ratio of white wine. When I bought this pair of hachiya persimmons, my plan was to make a batch of cookies. Persimmons are best enjoyed lightly chilled and eaten from the hand or with a spoon if they have developed their full jelly potential. The flesh will be gelatinous and flow through your fingers. Bitter unripe persimmons suck moisture from your mouth, so get set to pucker! Are you looking for a little inspiration and perhaps some new recipes? 1. Period. After washing the fruit, place on the cutting board and cut it in half. 4. Good appetite! Persimmon quick bread is made with ripe hachiya … Use a kitchen scale to get an accurate weight. 5. I haven't made it in a while since I lost my persimmon connection. Beyond apples and pears, winter fruit can be tough to come by. When ripe, they have a very soft, slippery texture (some might say slimy). Cut off the top and then simply spoon out the pulp into a bowl. How to pick the perfect Hachiya: From Specialty Produce: When fully ripe the fruits are a beautiful … The best-known astringent persimmon is the Hachiya, an oblong fruit with an acorn-like shape. Hideous. Maybe test it out with a smaller batch and see if it works first? If you can use citric acid (also called sour salt) a 1/4 teaspoon of Citric Acid is equivalent to 1 Tablespoon lemon juice. I made this twice. I used hachiya persimmons. I made this recipe for my brother. For the Hachiya variety, you can either scoop out its soft fleshly pulp and eat it straight as you would a papaya or use the pulp in a baking recipe like this one! Firmer types of persimmon make a wonderful and colourful addition sliced or cubed into salads and make an inventive sliced topping for cakes or pushed into muffins before baking – rose or orange-flower water and such spices as cinnamon or cardamon are great flavour enhancers. The pulp can be used to make persimmon bread, jam, and in protein shakes. I made one batch of jam and won't do that again. The hachiya persimmon is good only when it’s very ripe. Add a light glaze or leave plain and top with additional nuts. Were your persimmons ripe enough? You can also reduce the heat while it's cooking so that it's simmering at a lower temperature. https://hildaskitchenblog.com/recipe/persimmon-preserves/. Fuyus are squatty, round and crisp and can … There are two types of persimmons currently grown on a commercial scale in the US -- the astringent Hachiya and the nonastringent Fuyu. The best-known astringent persimmon is the Hachiya, an oblong fruit with an acorn-like shape. Will this mellow as the jam cools? There are two main types of persimmons, the Fuyu and Hachiya. I follow a similar ratio for most of my jams (Apple Pie Preserves, Fig Preserves, Plum Preserves, and Strawberry-Fig Preserves) to name a few. This recipe makes two loaves. Perfect for gift giving or enjoy during the holiday season when your family gathers for brunch. I keep it in the pantry, no need to freeze. Use very soft, ripe, heart-shaped Hachiya persimmons rather than the smaller, firmer Fuyu variety for an especially seasonal persimmon bread. Email. How to make Persimmon Pulp for this Persimmon Pudding Recipe. The resting 10% are known as Fuyus and are related to a squat, orangey-red tomato. I don't have a persimmon tree, so I've never had to resort to ripening persimmons like that, but I'm sure it will be fine. Persimmons are native to China and come in many varieties; the two most common being Hachiya and Fuyu.Hachiya persimmons are shaped like Roma tomatoes. There are actually two main kinds of persimmon: Fuyu and hachiya. • Persimmons boast a wealth of health benefits including the following:• A great source of antioxidants.• Abundant amounts of vitamins B, C, and thiamin.• Aid digestion• Improve eyesight• Reducing the risk of cancer• Build up the immune system• Lower blood pressure• Aid weight loss. You lucky woman, sounds like you hit the jackpot this year! Remember jam will thicken as it cools, so you can test it out by placing a small amount in the fridge to see what the final result will be. Your email address will not be published. Hachiya persimmons are popular for baking. Good luck, let me know how it goes! Howard Nakae specializes in growing the rare Hyakume persimmon, but he also has a few gnarled Hachiya trees in his orchard, which he thinks were planted almost 100 years ago. This is one of the reasons I make this jam in smaller batches. Hachiya persimmons are the type that have an acorn like shape with a pointed base, and Fuyu persimmons appear round and squat, like a tomato. Spiced persimmon bread with fuyu and hachiya persimmons is a great fall treat (or breakfast). Meaning, you shouldn’t eat a hachiya persimmon before it’s very ripe, or else you will have a VERY poor experience. I will stick to making persimmon bread. I recommend making the https://hildaskitchenblog.com/recipe/persimmon-preserves/ recipe. I made the jam tonight. Right here’s an ideal salad recipe to rejoice fall and winter flavors, because of arugula, persimmon, and complete grain rice. Persimmon jam recipe using hachiya persimmons hilda s kitchen blog easy persimmon jam recipe sweet and savory meals hachiya persimmon jam persimmonjam persimmonrecipes quick persimmon jam recipes jelly recipe. Once the cake is cooked and turned out of its mold it can be garnished with dried Fuyu persimmon slices. That’s why the seasonal baker has to get creative. Fuyus are more round and sweeter and are great raw, while hachiyas are more tart and best for baking. And an additional 15+ sweet and savory persimmon recipes for using up the bounty of fall! You can make the consistency not as thick by adding a little water while it's simmering to get the consistency that you want. The first kind is known as the Hachiya persimmon and follows a little pumpkin. Was. Another batch is ripening and I am going to let them get super ripe! The sauce is a glorious dark colour with a strong flavour that enhances the chicken. Because of the very soft texture of hachiya persimmons they’re excellent in baked goods or even sauces! How to enjoy a sweet ripe Hachiya Persimmon: If you don't want juices spilling down your chin as you bite into Hachiya's sweet soft flesh, … 1 Preheat oven to 400°F. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and Facebook! I just can’t get past its slimy texture. Wait until your Hachiya persimmon is soft to the touch and fully ripe. Hachiya persimmons at the farmers market. Why do you add sugar when persimmons are so sweet themselves? I achieved better results on my second attempt. I hope that helps, good luck! And this year, creative comes in the shape of a persimmon. Both times the persimmon jam broke into "curds and whey", except it was clumpy persimmon-solids with persimmon-water at the bottom of the jars. Get one of our Hachiya recipe and prepare delicious and healthy treat for your family or friends. if not, then that could attribute to the chalky flavor you mentioned. Serve this jam with some toasted sourdough and cream cheese and you've got yourself a winning combo! Persimmon Spice Cake recipe adapted from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen makes 1 10 inch cake 1/2 cup raisins 3-4 very ripe Hachiya persimmons 1 lemon, zested and juiced 2 tablespoons orange zest 1 tablespoon vanilla extract 2 teaspoons baking soda 1/2 cup unsalted butter, cubed, at room temperature 1 cup brown sugar But if you sub hachiya with fuyus in persimmon bread recipes, you need to use very ripe (soft) fuyus, and purée them first.” Another commenter named Sue says, ” I use them skin and all for all recipes and just process them in a manual fool processor…fantastic. I have a Hychia persimmon which bares levely large fruits every year. Stir all the ingredients and bring to a rolling boil over medium-high heat. I peel them, then mix pieces into an autumnal fruit salad along with dates, slices of Comice pears, pomegranate seeds and yes…even some bits of prunes.Finding recipes for using persimmons … We love the taste but it is too thick. I lived in New Zealand for a short time in the mid-80s and my landlord, Dulcie Peterson, made the most wonderful persimmon chutney. If it's thicker than you want you can add a little more water and simmer it for a few minutes. Hilda, am looking for help. They are perfect for making Persimmon Bread!Fuyus, on the other hand, have fewer tannins and may be eaten while crisp. How to eat a Hachiya: From NPR: To eat a Hachiya, remove the calyx (the flower-shaped stem on top) and use a spoon to scoop out the honeyed, custardlike flesh. If the persimmon … Unlike other varieties, Hachiya persimmons are very high in tannins which makes them impossible to eat, unless very ripe. But that is when it is just right. Is there any way I can correct this? For centuries, the Japanese have been making dried persimmons, called hoshigaki, using a traditional method.These chewy, mildly sweet fruits are commonly enjoyed as a tea sweet, particularly with green tea.. At their most basic, hoshigaki are persimmons that are peeled and hung until they shrivel and a natural sugar coating forms on their surface. This late season makes persimmons … So weird. Ingredients: Cake: 1 1/4 cups Hachiya persimmon pulp 2 cups flour 1 tsp baking powder 1/4 tsp salt 1 tsp baking soda 1 tsp cinnamon 1/2 tsp nutmeg 1/2 tsp ground ginger 1/2 cup softened butter 2 eggs 1 cup sugar You Are Here Use a spoon to scoop the fruit from the skin; they are delicious chilled! For this recipe you will need 1 cup of persimmon pulp, which will require 2-3 Hachiya persimmons. There are two major types of persimmons commonly available in America: fuyu and hachiya. Plus, they’re not astringent like hachiya persimmons. Tweet. Will this work if I cut out the sugar or greatly reduce it? Cover well and chill for 1 hour. This primer deals with the Hachiya, which needs to be eaten very, very soft. I'm the creator of Hilda's Kitchen Blog and the author of Mom's Authentic Assyrian Recipes. Stir occasionally to prevent burning, and cook for an additional 25 minutes, or until thickened. The hachiya are very astringent if not eaten at the peak of ripeness. If you try it, I'd love to hear how it goes. Maybe try another recipe, there's plenty of them on the internet, and see if you have better luck. Persimmons are rarely cooked. Another option is to cook it for a shorter period. For the record, between the two, I'd take persimmon bread too! Store Hachiya persimmons at room temperature. Happy holidays! This is hardly even a recipe, just Greek yogurt, cardamom, toasted almond, sesame seeds, and honey, but when I posted about it on … Peel and pulp enough hachiya persimmons to yield 1-½ pounds of pulp. What is a persimmon? The pulp of ripe Hachiya persimmons can be scooped out of their skin and eaten straight, or used in all kinds of baked goods, sorbets, sauces, and puddings. Log in, Persimmon Crème Brûlée with Sugared Cranberries, Persimmon Ricotta Scones (Vegan + Healthy), Spinach salad with persimmons & delicata squash, Vegan Millet Porridge with Persimmon and Chia. I ate my first persimmon during my freshman year of college in southern California. Puree using a food processor. Personally, fuyus (the tomato-lookalike) are my favorite because you don’t have to wait until they’re mushy to eat them. My updated recipe for persimmon waffles is almost like the waffles my southern auntie served. There are over 2,000 varieties of persimmons, but there are two types that are widely available in American grocery stores: the fuyu and the hachiya. It’s also the most widely recognized type and represents 90% of the persimmons sold. When ripe, they have a very soft, slippery texture (some might say slimy). Even the jelly is great, without peeling. I have not tried making chutney, only because I'm not a fan of chutney. Select only ripe, red and juicy Hachiya persimmons. Use a kitchen scale to get an accurate weight. If you'd like to grow a persimmon tree, I'm happy to report that they do well in the U.S., in Zones 4 through 9.More information about growing your own persimmon trees can be found in this post: How to Plant and Grow Persimmons. The longer you cook it the thicker it gets, so cook only until you achieve the consistency that you like. All-Time Best Vegan Mac and Cheese Recipes, Low-Effort Vegan Recipes by Black Creators. The secret to reducing the astringency is to let the fruit ripen until the skin is nearly red, translucent, and VERY soft to the touch. Spiced Persimmon Bread with Honey and Ginger. I don't recall Dulcie's being particularly spicy, but I'm hoping to enjoy this recipe as much as I did hers. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams. They have a crisp, almost waxy texture, and a sweet flavor slightly reminiscent of gingerbread. Use a kitchen scale to get an accurate weight. Add persimmon pulp to a medium-sized pot and cover with 3 cups of sugar. Both of these varieties originated in Japan, and are in season between October and January. Ladle into sterilized jars and process in boiling water for an additional ten minutes. Home » Jam and Preserves » Persimmon Jam, Published: Nov 12, 2017 Updated: Nov 2, 2020 by Hilda Sterner | This post may contain affiliate links 28 Comments. The pulp of ripe Hachiya can be frozen for future baking projects. Persimmon Bread Recipe. My simple quick bread is an easy introduction to cooking with persimmon. I want to be clear that I haven't tried substituting either in jam personally, but I do know that they are both common substitutes for citrus. Make these delicious recipes in the fall and winter when persimmons are in season. You can literally suck the pulp right out of the soft skin. Once ripe, Hachiya persimmons should be … Hachiya persimmons have shiny skin, and a sweet, jelly-like texture. Persimmon Chutney Persimmons come in two varieties. At that point you can take a knife, cut the fruit in half, and scoup the flesh out with a tablespoon. There's the Hachiya, which can only be eaten when the flesh is incredibly ripe and runny, and … I don't see why that would make a difference. How about if I use a little honey instead? The fruit’s flavor is sweet and mild, and its texture is smooth. So here’s to the Hachiya persimmon: a fruit that is lovely both inside and out. I picked them because they are forecasting a winter storm this week. Some seem to love this recipe and there's been some who haven't had success with it. Serve with rice and sugar snap peas and garnish with fuyu persimmon if you have one on hand. 15 Delicious Persimmon Recipes You Must Try. I've had a few batches do the same, while others have been great. Even better if it is overripe. Serve in small bowls, making sure each serving gets some of every type of fruit and a good spoonful of the juices … Add to yoghurt, fruit … We use the Hachiya … Hopefully, you can find a recipe online. If you don't use ripe persimmons, the end result will be an astringent tasting jam that's hard to eat. I think this issue is hard to control with persimmons. So, unless anyone has any other ideas, it's my view that Hachiyas don't make jam. Non-astringent varieties of persimmon, like the squat Fuyu, can be eaten when they are still hard. Hachiya persimmons pair well with spices such as nutmeg, cinnamon, allspice, and ginger, maple syrup, vanilla, honey, nuts such as almonds, walnuts, and pistachios, and fruits such as pomegranates, oranges, apples, and pears. If it's too watery, cook it a bit longer. Some of my Hachiya persimmons are ripe - others are not. "If you thinly slice kale and toss it with other tasty treats like apple, persimmon, orange, and nuts, the kale mellows out and serves … Since there’s only a short window in which one can enjoy this exotic fruit, the persimmon makes up for it by working beautifully into a long list of recipes. The initial flavor is good then it's chalky. However, persimmons have a ton of pectin, so you shouldn't have any issues with it not thickening or jelling. Persimmon Nutrients. I hope that you love these muffins. 2 tsp (10 mL) garam masala or curry powder 1 tbsp (15 mL) honey 1 tsp (5 mL) dry mustard 1 tbsp (15 mL) lemon juice 2 tbsp (25 mL) persimmon … Why did this happen? If the persimmon pulp is extra soft you can simply mash it with a fork until it mostly smooth, or add to a blender. Now you are ready to make the jam but not before. May 22, 2019 - There are two distinctly different types of persimmon and many varieties of each type. Preparation. I would try the original recipe to see if you like it before you tackle the bigger batches.That's just my humble opinion. Not to mention, the sugar will help sweeten them right up! Persimmon Cake with a Citrus Glaze. Thanks for your question! While most recipes will designate which to use, it’s good to have a cursory understanding of the difference. Hachiya persimmons are the type that have an acorn like shape with a pointed base, and Fuyu persimmons appear round and squat, like a tomato. Scrape the persimmon flesh into a blender and process on a medium speed for 30–60 seconds, until it’s a smooth purée. 🙂, I'm want to make persimmon jam, but I'm highly allergic to citrus. There are over 2,000 varieties of persimmons, but there are two types that are widely available in American grocery stores: the fuyu and the hachiya. What is a persimmon? If you mind uneven … Add cinnamon, lemon juice, and lemon zest. Although the persimmon preserves had great flavor, the persimmon slices were not very tender. Plus, they’re not astringent like hachiya persimmons. It is delicious but the tannins are so strong it feels like all of my mouth. I think they could have been riper and maybe I didn't remove enough of the core. Thanks, Joseph, that's a great way of explaining it! May 22, 2019 - There are two distinctly different types of persimmon and many varieties of each type. Get out there quick and grab one from the supermarket before they're no longer available! 2 In a separate bowl vigorously whisk together the flour, baking powder, baking soda, salt, and … Since the jam broke that first time, I used completely non-reactive stainless steel the second time. Stir all the ingredients and bring to a rolling boil over medium-high heat. Puree using a food processor.Â. Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. But ripening through that process, will it improve the sweetness such that they will make a tasty jam? Slice them about 1/4-inch thick and add to the salad bowl. This looks very interesting! One medium persimmon contains the following nutrients … Hi Susan, It's a deliciously messy affair, so have some napkins on hand. Although there are many other persimmon varieties (Fuyu, Cinnamon, and Sweet Pumpkin), this specific recipe uses Hachiya Persimmons. I have a recipe from my grandma Bunny’s little file box that I’ve long intended to make (she died when I was 15 and cooking her dishes brings her back a little). Required fields are marked *. Sorry to hear that. I hope that helps! Hachiya persimmons are ripe when their innards grow juicy … Most persimmon pies are made as a custard pie with persimmon pulp. You can easily swap out a different type of whole grain for the brown rice, such as quinoa or farro, and even a different type of bean, such as black beans or cannelloni for the chickpeas. Hi Victoria, Sorry that you didn't have success with this recipe. Puree Hachiya persimmon flesh and add it to drinks or fresh fruit sauces. Stir occasionally to prevent burning, and cook for an additional 25 minutes, or until thickened. Peel and core the persimmons. Keep reading for persimmon recipes and tips on choosing a ripe persimmon. In fact, don’t be tempted to toss it since it will look too ripe. The first time, I made it in my copper jam pot. Sugar is a necessary ingredient to make jam, it helps it to jell. Fuyu persimmons are squat and round and can be eaten out of hand like an apple. Add persimmon pulp to a medium-sized pot and cover with 3 cups of sugar. Persimmon Bread with hachiya persimmons, walnuts, and warm spices of the fall season. As an Amazon Associate I earn a small percentage from qualifying Amazon purchases. You can also use the puree to make cookies, brownies and cakes. Your email address will not be published. Makes: One 9 x 13-inch cake. This recipe should yield right around 2 8oz jars of jam. How to enjoy a sweet ripe Hachiya Persimmon: If you don't want juices spilling down your chin as you bite into Hachiya's sweet soft flesh, grab a spoon. Ladle into sterilized jars and process in boiling water for an additional ten minutes. The other common persimmon is the Fuyu, which is squatter than the Hachiya and matte-orange.Unlike the Hachiya, the Fuyu is meant to be eaten hard and is delightfully crunchy. Although, some choose to peel the skin and eat the flesh inside. Hi Hilda ...this is the first year our little Fuyu Persimmon tree has born more than just two or three Persimmons ..this year it is LOADED ...i have already picked over two hundred pieces ..of course the neighbors are loving the bounty..i want to make some jam to keep in the panrty ..(NOT IN THE FREEZER) CAN YOU SUGGEST A RECIPE that i dont have to water bath again ..ALSO LIKE TO TRY A RELISH OR A CHUTNEY ...i live in Tasmania ..Australia.. Hi Annette, It was tasteless and mealy, and like the naive 18-year-old that I was, I decided that I just “didn’t like persimmons.” It didn’t occur to me that I had eaten a sub-par s 😮. In the style of traditional English winter puddings, this spiced cake is steamed slowly on the stovetop and served warm. If you mind uneven … In my first attempt, I peeled and sliced the persimmons, then cooked them in the sugar/lemon mixture. What size canning bottles and how many for 1 batch of jam? Wait until your Hachiya persimmon is soft to the touch and fully ripe. I've been out of town so I haven't received any yet, hoping my friends still have some to spare to share with me when I get back. Sprinkle pomegranate seeds over the top. 2. I made persimmon jam and I used a packet of pectin in doing so. However, you can definitely reduce the sugar if you'd like. 4 of 13 In Japan, Hachiyas are turned into a popular sweet, hoshigaki, which is made by peeling the ripe fruit, hanging it carefully from a pole, and gently … Bring sugar, water, corn syrup, and salt to a boil in a 1 1/2-quart saucepan, stirring until sugar is dissolved, then boil syrup until reduced to 3/4 cup, about 5 minutes. Hi Debra, The fruit was ripe and delicious and not tanic to the mouth raw. There are 2 main commonly known Persimmon types available. So get your hands on some ripe Hachiya persimmons and let's get this party started! Hurry.... go! Astringent varieties, like the acorn-shaped Hachiya, must ripen fully before they are eaten. Right here’s an ideal salad recipe to rejoice fall and winter flavors, because of arugula, persimmon, and complete grain . Preparation. The skin is edible but not usually eaten. Hi Paula, Yes, the persimmons were perfectly ripe and lovely to eat raw (no astringency at all). Hi Grace, I don't use pectin in persimmon jam or preserves due to the high content of pectin that persimmons naturally have. Today, I took very ripe hachiya persimmons and made a batch of hearty, not-too-sweet oatcakes. I have a terrific harvest of Hachiya this year. For hoshigaki, however, you will need to use hachiya persimmons… If you have the Fuyu variety, be sure to check out my Fuyu Persimmon Preserves recipe. Well that was a good suggestion. Your email address will not be published. Cut off the top and then simply spoon out the pulp into a bowl. fingers crossed. Share. The fruit’s flavor is sweet and … This one is made with sliced firm fruit and the delicious fall flavors of cinnamon and brown sugar. About Persimmons: As Stacy mentions in here illustration, there are two most common types of persimmon (in the US): fuyu and hachiya. I usually wouldn't recommend messing with the sugar amount because it can cause the jam not to thicken. That's due to the amount of tannins that's naturally in the fruit. Because of the high content of pectin in persimmons, this jam thickens up a lot quicker than most jams.Â. Make sure you are using Fuyu persimmons (short, squat-looking fruit--like an orange tomato) and … Prev … I used fuyu here. I promise you won't be disappointed! Because persimmons have high pectin content never add extra pectin to persimmon jam or the texture will be too thick. Both of these varieties originated in Japan, and are in season between October and January. This recipe … Persimmon Recipes. Today, however, we're focusing on Persimmon Jam. It. Then let me show you how to use unique ingredients to make delicious ethnic dishes. If you're looking for a cute yet elegant, fruit-forward vegan persimmon dessert that's more than just a fruit salad, here's one for you. Peel and pulp enough hachiya persimmons to yield 1-½ pounds of pulp. Slices of persimmon and sweet apple combine with bitter greens, crunchy chopped nuts, and a tangy-sweet dressing. Measure it in advance, and mark the amount on the freezer proof bags or containers so you know exactly what you are defrosting (though I think I will try a persimmon smoothie this holiday season, and use the frozen pulp!) I've always regretted not getting her recipe, but I found this one offered by Bon Appetit. Non-astringent varieties of persimmon, like the squat Fuyu, can be eaten when they are still hard. Lately, I have been making a lot of jam. Last time, I only used the very astringent Hachiya persimmon in the tart recipe, which is high in tannin compared to the Fuyu (square flat) Persimmons, however, this time I used both.. Before coming up with this final recipe, I had tried cooking Hachiya and Fuyu Persimmon separately.. My conclusion was that a mix of Hachiya … Puree using a food processor. Nope, I refuse to believe that you've never tries a persimmon. Try halving the sugar amount and I'd love to hear how it goes. Persimmon Risotto Persimmon Bread with pecans Easy Persimmon Cookies Persimmon Pudding For the Hachiya variety, you can either scoop out its soft fleshly pulp and eat it straight as you would a papaya or use the pulp in a baking recipe like this one! As a result, they are undesirable to eat until very ripe and mushy. All of the flesh can be removed right down to the outshine skin and remove the seed if in fact it got polinazed. For this recipe you will need 1 cup of persimmon pulp, which will require 2-3 Hachiya persimmons. The Hachiya persimmons have a more tapered end, sort of like a turnip or acorn in shape. Be sure to try some of these other Persimmon recipes too! 3. The end result was a little disappointing. Can you believe I have never had persimmons before in my life! 1. But Fuyu persimmons are flat on the bottom and sort of squatty.Hachiya persimmons are very astringent because they contain a high content of tannins.