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Hachiya Persimmons, Keeping Out Of Season
By Chef Ida Rodriguez

For keeping ripe persimmons out of season, or simply enjoying a new taste, try making "instant sorbet" this way:

Cut off a small piece of the pointed tip (hachiya) or flat top (fuyu), large enough to fit a spoon, then wrap the fruit tightly and freeze up to 3 months.

When ready to use thaw the persimmon in the refrigerator just until spoonable-about 4 hours, do not thaw completely or the fruit will be mushy.

Scoop the semi-frozen pulp and enjoy as is, or use in recipes.

cutting persimmonspersimmons
scooping out persimmoneating persimmon