Agriculture Reference
In-Depth Information
WHERE THEY'RE GROWN : Almost all commercial persimmons in the United
States are grown in California, chiefly in the Central Valley.
H O W T O C H O O S E: Choose persimmons that are deeply colored. If picked
too early, the orange may appear a little cloudy or pale. A streak of black on the skin of
a Hachiya persimmon seems to indicate an especially sweet piece of fruit. Choose Fuyu
persimmons that are uniformly firm and have no blemishes.
H O W T O S T 0 R E: Persimmons must be stored at room temperature. If re-
frigerated, they will quickly develop chilling damage. Store unripe Hachiya persimmons
in a closed paper bag with an apple or pear - the ethylene gas produced will speed ripen-
ing. Freezing overnight will soften Hachiya persimmons (and moderate the tannins), but
somehow the flavor is never quite as good.
HOW T O PREPARE: With ripened Hachiyas, just cut them open and spoon out
the pulp. With Fuyu persimmons, just cut into wedges and remove the few large central
seeds.
ONE SIMPLE DISH: For Hachiyas, cut a shallow X through the tip of the fruit and
peel back the skin, then crown it with a little bourbon-flavored whipped cream and some