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Quantity/Pack: 2 Pounds
Seasonality: Oct - Nov
What could be a more delicious indicator that we're transitioning to fall than the arrival of sweet persimmons? Hachiyas are the longer, more "heart-shaped" variety of persimmons.
Remember to eat this variety when very soft; they should feel like water balloons full of jelly. The acidity and tannins in the persimmon dissipate as the fruit ripens. If your fruit is not ready to eat, put it in a paper bag and store at room temperature. Once the fruit has ripened, you can then move it to the refrigerator.
Hachiya persimmons are popular for baking. Puree Hachiya persimmon flesh and add it to drinks or fresh fruit sauces. You can also use the puree to make cookies, brownies and cakes.
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. After washing the fruit, place on the cutting board and cut it in half. Use a spoon to scoop the fruit from the skin; they are delicious chilled!