Be careful when eating this fruit!

Be careful when eating persimmon! Depending on the type of persimmon, you will want to eat it at different points when it ripens.

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I'm Jeanelle, your world traveling, foodie friend. I love spotlighting international foods from my travels and my kitchen, blending my passion for eating and learning about new cultures. No boundaries, just incredible dishes and recipes that you can make at home. I used to be afraid to experiment in the kitchen, but I’m here to show you that cooking and baking can be SUPER simple.

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[Jeanelleats]

Try biting into a Hachiya persimmon while it's still firm 👀 have you tried both of these persimmons yet?

[nathaDcocoa]

Her : "Fuyu is more firm and Hachiya is super squishy"
My fried brain at first second : *tomato?*

[louvecis]

I'm eating the soft one rn and it tastes really good ngl. You can make some non-cooked pudding with it just by adding only cacao inside.

[AutisticAthena]

My college roommate's mom would send him Permissions and kimchi, and he would get excited if the box was wet and leaking because it meant that the persimmons were ripe. He would tear the box open and sit cross legged in front of the coffee table and alternate between bong rips and bites. He would leave a sticky mess every where, but nobody bugged him about it because he was all the way across the country from his mom.

[LeoLeeGaming]

Fuyu doesnt always have brown flesh. That usually occurs when its overipe. The hachiya you showed is also super ripe. I like em less aged than that.

[thatgirl]

It looks like a tasty tomato but don't let it Fuyu 🍅 😂

[Eddy-fnqt]

If you freeze the second persimmon and let it thaw just a bit before eating, it tastes so good and it’s perfect to eat on a hot summer day! I remember eating it like that at my grandparents house in Korea and it’s so good 🤗

[-Reagan]

Tips: persimmons continue to ripen after they’re picked! Sort of like avocado does. Put them in a dark place - preferably in a paper bag, at room temperature but even a dark shelf outside of the fridge is fine.

The paper bag holds in the ethylene gas as it ripens, which makes it ripen quicker!

I’ve mostly had hachiya - maybe fuyugaki once in my life. My dad warned me and taught me well how to eat them.

The Rules:
1) ALWAYS wait until it’s soft. Squishy soft. It will feel like an almost rotten tomato. When you think it’s about soft enough, wait one more day.

2) ALWAYS peel it, because the skin is also very astringent and the skin and leaves can cause stomach distress.

3) NO holes 🕳 but small black spots are fine! They don’t affect the fruit itself it’s just sunspots from hanging on the tree

Still, as a kid there were a few times when I made the mistake of eating hachiya persimmon slightly underripe. It’s a delicate balance between astringent as rubbing alcohol, edible and sweet, and rotten. There’s a perfect sweet spot before it’s unbearably pungent/fermented, but when it’s soft to the touch - like squishy soft.

It’s really best just to wait, though bc you’ll never ever forget how stringent it is and how much it hurts like your tastebuds literally dry up and shrink away from it screaming and grabbing each other for comfort - and if it’s doing that to your mouth, just think about what it’s about to be doing to the rest of your esophageal tract and stomach! I can tell you from experience... if you are curious, (just ask me or Janelle, don’t try it, yourself! 😅)

[PhoenixBorealis]

A much smaller variety grows wild here, and I love picking them in the fall. I even made persimmon bread at the suggestion of a fellow forager, and it turned out so tasty!

[LT-jryb]

I have never heard of this in my life, I thought it was a tomato at first 😂

[shonnyhd]

If you’ve ever mistakenly got deodorant on your tongue before that’s what eating a unripe Hachiya persimmon is like

[madonnayoussef]

Hi, I'm Egyptian and we are eating the Hachiya one all the time.
I was surprised when I knew about the Fuyu one and wish to try it.

A tip for picking the ripe sweet Hachiya is dark orange with no lighter spots. also you can remove the green part and eat it as sucking it.

[camillacelotto]

Here in Italy the super soft one is the norm. I remember when I was in high school and brought the harder kind at school once and my friend were super weirded out by it because they had never seen it 😂

[gabrielagomez]

This what I NEEDED! Last night I had a persimmon for the second time ever and it was the Hachiya type but I didn’t even know there was a difference. The first time I had the Fuyu type and I really enjoyed it so I wanted to try it again! Well, when the fruit started sticking to the roof of my mouth and my tongue and sort of peeling I thought it might been an allergic reaction😰 So I quickly brushed my teeth, tongue, and roof of my mouth to get rid of the peeling and waited for whatever happened next yet nothing did😭😅 So thank you for the explanation!❤️

[Legendaryrobot]

Damn never knew about this. Pretty sure I grew up eating the hachiya type since everyone said if you don’t wait until a persimmon is fully soft and ripe it won’t be sweet at all and will leave a weird taste in your mouth. Was really surprised when I eventually tried the fuyu type and finding out it would be sweet and crunchy before it turns completely ripe

[sheonyx]

Hachiya are my favorite!! They grow in the Mediterranean as well and they're such a treat <3

[rickcoona]

they must be frozen first they are a winter fruit which is why they are harvested after the first frost they are lovely

[crumplescribble]

when i was in sixth grade there was a bunch of persimmon trees right next to the fence that closed the playground off from the woods. we used to collect them and eat them. they tasted very chalky, like the soft one when firm. our teacher actually made persimmon cookies for us and they were the best cookies i’ve ever had to this day!

[LadyPisces]

Persimmon is called "caqui" in 🇧🇷 and I just eat it directly, no spoons. So delicious.

[Frodo.Baggins.]

Try freezing hachiya persimmons. Then use a spoon to scoop it up.