My two fuyu persimmon trees have decide to produce a ton of fuyus this year. They are delicious, but what am I going to do with dozens upon dozens of persimmons? Im giving them away left and right, but is there a way to use larger quantities? I dont want them to go to waste. (Note these are the hard persimmons, like apples, not the soft kind that is used in baking)
It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.
But don’t worry if you see black spots on a persimmons skin, “almost like you colored them with magic marker,” he says. Scientists don’t quite agree on the cause of this discoloration, which tends to occur more often in Hachiyas, but what Day can say is that it’s “kind of equivalent to sunburn,” and doesn’t affect the fruit’s quality one bit. Peel the skin and you’re good to go.
Hachiyas, on the other hand, are astringent as all get out. They’re firm like Fuyus when you buy them but—this is crucial—you have to wait until they’re soft to the point of squishy before eating them. All the tannins will have dissipated then. You’ll be rewarded with rich, custard-like sweet flesh that lends itself to baked goods, ice cream, even cocktails.
One tip from personal experience: shop around. I often find a better deal on persimmons at Asian markets than at my usual supermarket.
Hachiyas need several days on your counter to soften up. Impatient? Stick a few bananas next to them. Bananas give off ethylene, which speeds the ripening process. Once Hachiyas are soft, move them to the fridge where they should keep for at least two or three more weeks.
Growing up, I only ever ate persimmons when visiting relatives in California, where I encountered the fruit for the first time, delighting in its unique sweetness and crunch. These days, I like to treat myself to a whole case when persimmons are in season, as they are now. Heres what to know about this late-fall fruit should you do the same (and you should!):Two main players
My two fuyu persimmon trees have decide to produce a ton of fuyus this year. They are delicious, but what am I going to do with dozens upon dozens of persimmons? Im giving them away left and right, but is there a way to use larger quantities? I dont want them to go to waste. (Note these are the hard persimmons, like apples, not the soft kind that is used in baking)
How to Properly Store & Ripen Persimmons
FAQ
How do you preserve fresh persimmons?
Can you freeze persimmons for later use?
Are overripe persimmons safe to eat?
Why are persimmons not sold in stores?
Should persimmons be stored at room temperature?
At room temperature, riped persimmons should be stored in a basket or the pantry and away from direct sunlight. You should only store them at room temperature if the fruit is going to be eaten or used within a couple of days. Otherwise, it’s best to transfer them to the fridge to extend their shelf life.
How do you store a whole persimmon?
For storing whole persimmon fruit, avoid washing the fruit. Washing them will speed up the ripening of the fruit. Simply place the unwashed fruit into a resealable plastic bag. Alternatively, you can simply put them into the crisp section of the fridge.
Can persimmons be stored with other fruits?
Yes, you can store persimmons with other fruits, but it’s best to keep them separate from fruits that produce ethylene gas, such as apples and bananas, as this can cause them to ripen and spoil more quickly. Q How long can persimmons be stored in the refrigerator?
How long do persimmons last in the fridge?
Never leave them stored in the fridge with other fruits such as apples and bananas or you’ll prematurely cause the persimmons to go bad. As for unripe persimmons, storing them in the fridge will give them a shelf life of about 1 month. For the fruit to last this long, make sure they are stored in a sealed plastic bag or an airtight container.