Content

• Steps
• Advice
• Warning
• What you need

This wikiHow article will show you how to eat persimmons and provide ideas for making different foods than persimmons.

Steps

Method 1 of 4: Identify different types of roses

1. 

   Observe the fruit shape. Often, just based on the shape of the fruit, you will get to know the persimmons sold in Western countries. Suck it carefully if you only have this way to distinguish, especially in East Asia, where there are many varieties of persimmon of all shapes.
   • Most sweet persimmons have a slightly square shape and flat base, similar to the shape of a tomato. Some pods have shallow grooves running from the stalk to the base of the fruit, others have a smooth stretch.
   • Most varieties are oblong and tapering to the base of the fruit, similar to the shape of the oversized match.

2. 

   
   
   Consider the names of the varieties. In the West, persimmon are sold for just under two names. Pink Fuyu Sweet persimmon (non-acrid) and is eaten hard. Pink Hachiya has a tart when unripe and can only be eaten when soft. Some stores in East Asia will distinguish more varieties of persimmon:
   • Sweet persimmon varieties include Jiro, Izu, Hanagosho, Midia, Suruga, and Shogatsu, plus several others with names with the tail "Maru," "Jiro" or "Fuyu."
   • There are dozens of varieties of persimmon. Tanenashi, Eureka, Tamopan, and Gailey are some of the most popular persimmon varieties. If you are unsure, consider it as a persimmon variety.

3. 

   
   
   Look for defects or special shapes. If you still can't tell the difference, you can find clues from the shape or type of growth of the fruit. Many persimmons do not have distinctive features, but the following suggestions are also helpful:
   • Hong My is a native persimmon in the eastern United States. This persimmon variety is very small and harvested from wild plants. They are of the red type.
   • The persimmon has 4 edges which are acrid persimmon.
   • The persimmon with concentric circles around the ears of the persimmon (which look like leaves) can be acrid.
   • Persimmons with cracks near the ears are usually sweet persimmons, or may have been blotted.

4. 

   
   
   Consider special varieties. Some types have special features to consider as follows:
   • Triumph persimmon (also known as Sharon fruit) usually has a sweet taste when sold, usually thanks to a special treatment. This is a persimmon variety when picked from a tree. (Be careful - in some regions, all persimmons are known as Sharon berries.)
   • Some varieties are seedless and pale pink in color. They will turn into sweet persimmon, seedy and dark in color if pollinated. These persimmon varieties include Chocolate, Giombo, Hyakume, Nishimura Wase, Rama Forte, and Luiz de Queiroz.
   • Pink Hiratanenashi, the popular persimmon variety in Japan, can remain acrid when soft and ripe. Proper treatment will prevent this, so buy from a reputable seller.
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Method 2 of 4: Eat sweet persimmons

1. 

   Identify sweet persimmons. Sweet persimmons are usually shaped like a tomato and are often sold as Fuyu in the West. If your persimmon does not match this description, please review the instructions for identifying persimmons above. You cannot enjoy a persimmon if you follow the instructions for a different persimmon.

2. 

   Eat persimmons when they are firm and orange in color. Sweet persimmons taste best when they're hard and crispy. Ripe persimmon will be orange or reddish-orange.
   • Yellow persimmons are also edible, but not fully ripe. Don't eat unripe, green persimmons. Blue rose always has a acrid taste.
   • Ripe persimmons can be eaten with a spoon. It tastes a little differently, but you may also like it.

3. 

   Wash persimmons. Scrub the persimmon under running water. Persimmon can be eaten with the skin, so please wash it thoroughly.

4. 

   Cut the ears of the persimmon and cut the persimmon. Use a sharp knife to cut the stem and ears of the persimmon. Cut the persimmon into thin slices like areca nut, like a tomato.
   • The peel is edible and is usually very thin. If you like peeling, just quickly dip the whole persimmon in hot water. Use tongs to pick up the persimmon and peel. This peeling is similar to blanching tomatoes.

5. 

   Eat persimmons. Sweet persimmons will be hard, crunchy and sweet. If the persimmon has seeds, remove the seeds and throw them away.
   • Try adding lemon juice or cream and sugar.
   • For more ways to cook persimmon, check out the recipes below.
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Method 3 of 4: Cook dishes with persimmons

1. 

   Add sweet persimmons to the salad. Crispy and juicy persimmons make a great addition to fruit salads and salads. You can add persimmons to an autumn salad with nuts, cheese, and pomegranates, or try the following unique recipes:
   • Roasting the peeled hazelnuts in a pan until fragrant, takes about 12-15 minutes.
   • Slice the anise into thin slices.
   • Cut persimmons into quarters, then slice thinly into salad with hazelnuts and anise.
   • Sprinkle some Parmesan cheese and sprinkle with vinegar oil on top. Add a pinch of salt if balancing the sweetness.

2. 

   Make a sweet salsa. Chopped sweet persimmons and add the same basic salsa ingredients as red onion, coriander and chili. If you don't have your favorite sweet salsa sauce, you can follow the mango sauce recipe instead and tomatoes with persimmons.

3. 

   Preserve. You can make pink jam like any other fruit. For best results, use a soft sapwood and taste each fruit before placing it in the pot. Just one acrid persimmon fruit will significantly alter the flavor.
   • You can add cinnamon powder, nutmeg and / or orange peel.
   • Peel the pink skin before frying the jam.

4. 

   Add ripe persimmon to dessert. Soft ripe persimmons make for a great dessert as well. Mix persimmon with yogurt or cream. You can also explore the following options:
   • Grind the persimmon and mix with cream cheese, orange juice, honey and salt.
   • Substitute for peaches in lemon peach ice cream recipe.
   • Make a cake or cookie. The easiest way to know how many persimmons are enough for this recipe is to use a recipe with a ripe banana and replace the banana with the same amount of persimmons. Try a recipe for a banana bread or a banana muffin. Baking soda will help reduce the acrid taste and thicken the flesh of the persimmon, and it also reacts with the persimmon to create a very light and spongy dough mixture. Halve the baking soda in half or don't use baking soda if you want to make thick bread.
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Method 4 of 4: Eat persimmons

1. 

   Wait for the persimmon to fully ripen. The red varieties are usually ball-shaped and are referred to as "Hachiya," at least in countries outside of Asia. These persimmons are only eaten when they are tender, usually when the flesh of the persimmon is smooth like a powder. The peel of the persimmon should be smooth and translucent with a deep orange color.
   • Read on how to distinguish persimmons above if you are not sure which one your persimmon is.
   • If you eat an unripe, Hachiya persimmon, you will remember it forever because of its acrid taste in your mouth. The numbness in the mouth is only temporary. You can eat or drink something.

2. 

   Fast ripening persimmon. A persimmon usually ripens 7-10 days after purchase, but sometimes takes a month. To let them ripen faster, you can put them in a sealed paper bag or sealed container. If stored in a sealed container, persimmon may become moldy. Place a ripe apple, pear, or banana in a paper bag or persimmon container, or place a few drops of rum or other wine in each ear.
   • To let the persimmon ripe without getting saggy, wrap each fruit in 3 layers of non-porous nylon. (Avoid using wrap that has the "LDPE" recycling logo 4 or "LDPE"). Incubate in the oven on the lowest heat or turn on the igniter only so the temperature does not exceed 50ºC. Incubate like this for 18-24 hours, occasionally checked.

3. 

   Eat cold persimmon with a spoon. Refrigerate when soft. When eating, cut off the persimmon ears, then cut along the persimmon. Remove the seeds and the inner stem, if present, and scoop out the rest with a spoon.
   • The peel is also edible, but eating the peel when the persimmon is ripe will stain it.
   • Some people like to add cream and sugar or squeeze more lemon juice.

4. 

   Use quick treatments to eat unripe persimmon. There are a few tips you can use to remove the acrid taste of unripe persimmon. These tips will change the texture and flavor of the rose, but you don't have to wait a few days to eat:
   • Freeze ripe persimmons for a creamy texture. If you don't like cold persimmons, you can defrost them in the microwave.
   • Another way is to soak persimmon in salt water for 1 minute.
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Advice

• The ripe pink season in the northern hemisphere is from September to December, depending on the region.
• Sweet persimmons can be stored at room temperature for up to 30 days.
• Baking soda will remove the acrid taste of an unripe persimmon. This is a good idea if the persimmon is ripe, and just in case there is still a slight dryness.
• Persimmon can also be dried or dried. Drying method will help to ripen the persimmon. Don't wait for the pink to soften!

Warning

• In rare cases, persimmon can contribute to the formation of gastric foreign bodies, that is, blocks that block the digestive tract. Only eat small amounts if you have gastrointestinal problems, or if you have had gastric bypass surgery.
• At least one case of dizziness and vomiting has been reported from eating persimmon seeds. Pink seeds are often roasted to be added to coffee. To be safe, use only a small amount and do not eat raw persimmon seeds.
• Never give a pet food persimmon. Persimmon can clog the digestive tract, and persimmon seeds are especially dangerous for dogs, horses, and some other animals.

What you need

• Chopping boards and knives
• Bowl and hot water to peel the persimmon
• Vegetable washing solution