In this article, we’re going to tell you all about persimmon. You’ll learn all about what it tastes like, how the texture is, flavor pairings and more.
Let’s get started…
What Does Persimmon Taste Like?
The flavor of the persimmon undergoes a metamorphosis as it ripens. Before it reaches peak ripeness, it’s a little sweet, though mostly tart with a peachy taste.
Really ripe persimmons are super sweet and dessert-like. They almost taste like maple syrup drizzled over pumpkin pie. These are not your common fruits.
Persimmon Texture
Persimmons go from hard and crisp to so juicy and tender that they’re almost converting from a solid to a liquid. When they’re this tender, their ambrosial flavor and intoxicating sweetness can be fully appreciated.
But it’s only the Hachiya persimmon that really must be eaten squishy. Otherwise, you’ll get a chalky sensation and a bitter taste. The Fuyu persimmon is usually recommended crisp.
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Is It OK to Eat Persimmon Skin?
You can totally eat the skin of the persimmon. Eat the whole fruit like a juicy apple or slice it thinly and spread it out over a salad.
Like apples, persimmons contain inedible seeds, so be sure to avoid them. However, you may not even come across any seeds. Some fruits have them and some don’t.
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What Is the Best Way to Eat Persimmons?
The first way you’ll want to eat a persimmon is raw and unadulterated. Just savoring the incredible richness of the flavor and texture is like a mini vacation.
Aside from adding persimmons to salads and smoothies, you can also cook with them. Persimmon breads and pies are popular, as are jams, fruit crumbles and desserts of all types.
Hachiya and Fuyu persimmons are best used in different ways, but rather than tell you about that, we’re going to show you in some vegan recipe videos below.
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How Do You Know When a Persimmon Is Ripe to Eat?
For the Hachiya persimmon, you’re looking for it to feel so soft in your hand that it feels like an overripe tomato. Fuyus can be eaten when they’re relatively hard all the way up to a full caramelized texture.
Don’t worry if you see some brown spots inside a juicy persimmon. This is pretty common and doesn’t mean it’s bad.
Of course, if you see mold, smell funny smells or tastes strange flavors, your persimmons may have gone on a little too long.
Persimmon Flavor Pairing
Hachiyas are the ones you want to use for desserts while Fuyus are preferable for salads. Check out these videos for recipes you’ll want to bookmark.
Because persimmons are so custardy, they translate well to puddings and parfaits like this raw vegan one.
Here’s what you’ll need:
- The ripest Hachiya persimmons
- Bananas
- Dried white mulberries
- Cinnamon
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This autumn salad is so pretty and seasoned to perfection with a chaat masala and cranberry chutney dressing.
You’ll need:
- Salad greens
- Roasted beets
- Fuyu persimmons
- Cranberry chutney
- Vinegar
- Olive oil
- Chaat masala
- Pumpkin seeds
Wrap Up
Persimmons are incredible fruits. They develop maple syrup sweetness with a cinnamon spice flavor and make excellent additions to salads, smoothies and baked goods. They’re so luscious, you hardly need any other ingredients for persimmon recipes. Make raw vegan custards and tarts as well as fall-inspired salads with these delightful fruits.
If you like raw fruit and vegetables and are looking for raw food recipes, check out our list of the best raw food cookbooks for vegans.
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Hey, I’m Joey. I’ve been cooking since I was a little kid and love everything about it. You can find my writing about food, kitchen appliances (such as blenders) and much more. Thanks for stopping by!
