Persimmons - Perfect Fall Bounty
Post sponsored by Welcome to PDX Real Estate Agent, Deb
〰️
Post sponsored by Welcome to PDX Real Estate Agent, Deb 〰️
Persimmons - Pretty, ripe in the fall, what’s not to love?
I (Alice Ma, PFTP board member) grew up in a very predominantly White neighborhood in Utah in the nineties, where my three sisters and I were quite possibly the only Asian American family in our elementary school. Between school and Sesame Street, we learned what apples, oranges, bananas, pears, and a few other subjectively common fruits were. So, when my mom came home from the Asian grocery store with a box of little round, slightly hard orange fruits with leaves on them, we had no idea what to call them in English. Thus, for the years of my childhood before I could read long words or use the internet, we called these fruits…………pumpkins.
Years later, in my 20s, these fruits with the mystery name become popular enough that an internet article with a picture of them catches my eye. Turns out, they’re called persimmons! And apparently, they’re a lot more common in Oregon than they were in Utah! Fun fact bonus- they are considered good luck fruit in Chinese culture!
Helpful graphic for different varieties
What Are Persimmons?
Persimmons are native to East Asia. While there are American cultivars of persimmon trees, the two most common persimmons you’ll see are both Asian cultivars- Fuyu and Hachiya persimmons. Persimmons are also categorized as astringent or non-astringent, which affects how long they need to ripen and how they are eaten.
Harvest Tips and Tricks
Hachiyas (astringent) are typically ready to pick late October-November, and Fuyus (non-astringent) are picked in November and December, though like many fruits and vegetables, you’ll want to get to them before the first frost. Additionally, because persimmons can ripen off the tree, it’s best to pick them before they become ripe, prone to bruising, and eaten by other animals. If the fruit can’t be easily removed from the tree with a gentle tug, you can use pruners to snip the persimmon from its branch, leaving a bit of the stem attached if you can.
At our harvests we use this nifty pole with an attached basket and cutter, so you can reach and snip! They are available lots of places, this is just an example!
Rainy day persimmon harvest
How to Store and Preserve
Ripe persimmons will keep about two months in the refrigerator. If you picked your fruit unripe, leave them on the counter or in a paper bag at room temperature until they soften and change color. If you want to dehydrate your persimmons, do so when they are still firm enough to slice into pieces that will hold together. If you want to freeze persimmons, they can be frozen after ripening (in whole, cut, or flesh form) and used for baked goods or cooked applications later, as they will become mushy after thawing.
Fuyu persimmons, which are short and round, can be eaten while still firm and underripe. However, they are much more enjoyable when they have softened slightly, go from pale to deep orange, and have developed more of their honey-sweet flavor to add to their creamy consistency. The skin of a Fuyu is also edible, so you can enjoy them just like an apple! Since Fuyus keep their shape when sliced and cooked, you can use them in skewers and grain salads, or roast them to top off granola or salads.
Hachiya persimmons, the acorn-shaped variety, require a bit more patience and work. Hachiyas are quite astringent and hard when underripe. Allow them to soften until they feel like a tomato before eating, and your patience will be rewarded with a soft pudding with a syrupy sweetness. While the skin of a Hachiya is technically edible, it is incredibly bitter, so scoop out the flesh with a spoon (like a kiwi or avocado) and discard the rest. The pulp can be used for jam, smoothies, ice cream, or baked goods like sweet bread. Persimmons pair especially well with fall flavors like cinnamon, nutmeg, and maple syrup!
Do you have extra and need help?
Talk to your neighbors! It’s a great way to meet them and you can share your abundance hyper locally!
Donate it through Portland Fruit Tree Project’s Fruit Fridge! Harvest and drop off at your convenience and we’ll get it all used up!
Can’t harvest it? Register for us to come harvest for you!
Take the next step with Portland Fruit Tree Project!
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