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persimmons
Posted by:
Mona
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Date: December 07, 2007 04:35PM I just bought my first persimmon. I've never eaten one, so I'm wondering: how do I know if it's really ripe? What should I have looked for to find one that's sweet? Are they sweet? What texture should they be? What about the color? Anything special I should have looked for? Do they ripen more when they sit out on the sink?
Any info you have on persimmons will be welcomed. Thanks, Mona Re: persimmons
Posted by:
Azura Skye
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Date: December 07, 2007 04:45PM I've recently discovered persimmons - doesn't take long to find out when they are ripe!
The skin on a Hachiya persimmon should turn from a light colour to a dark one - showing that the insides have turned from a firm dark yellow, to a soft clear orange jelly. When you press down they should feel like they are about to burst. You can cut them in half and see the difference. If there's a lot of opaque light coloured flesh they are not ripe. You can put the halves in the fridge, wait maybe a day, and then they should be clear. and ripe! Re: persimmons
Posted by:
lemoned
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Date: December 07, 2007 04:52PM I love the other kind, the fuyu persimmons. They are firm to the touch and I actually don't really know when they are ripe. When do you know that an apple is ripe? It's like asking the same question which is hard to answer.
I don't eat the peel because the ones I get usually have some spots etc. on them that freak me out. I cut off the top thingie, peel and eat. Yum! They do have some..smell to them but after a while, it didn't bother me anymore. A girl at work brings them in for us recently from her own tree and it's too funny how someone asked to have them away from him cause "they stink". Now I see him eating them!! Re: persimmons
Posted by:
ericajones80
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Date: December 07, 2007 05:37PM Yeah i got used to the smell. Persimmons are delicious tho. For My Health The Fruit Company Fruit Baskets Re: persimmons
Posted by:
MauiGreg
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Date: December 07, 2007 06:30PM ...interesting about the smell. I've never noticed a strong Persimmon aroma before. Re: persimmons
Posted by:
rawfrancois
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Date: December 07, 2007 09:29PM Fuyus are good when they seem overripe. Mine always have spots but I eat them anyways. The skin is usually the best part of a fruit, and is especially true for fuyus.
I never knew Hachiyas had to turn a dark color! I've only had them twice and I knew to let them ripen past their astringent hardness stage, but I didn't know you could ripen them further. Thank you for that. Re: persimmons
Posted by:
uma
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Date: December 08, 2007 05:03AM check out the recent "persimmon feasting" thread for more persimmon discussion.
love, uma Re: persimmons
Posted by:
Mona
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Date: December 08, 2007 11:58AM Thanks, everyone. I appreciate all the help. My persimmon is orange and a bit firm.
I'll also check out the "persimmon feasting" thread. Serenity, Mona Sorry, only registered users may post in this forum.
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