Persimmons are now available at Erickson Ranch. Hachiya and Fuyu look alike at a glance, but they could not be more different. Both share a bright orange color that stands out against the green trees they grow on.
The Hachiya: wait until it is soft
Erickson Ranch grows the Hachiya persimmon. This fruit originated in China between the 7th and 10th centuries. It is shaped like a plump teardrop, thick and round at the stem end and coming to a point at the other. A Hachiya needs to ripen until it is soft and almost mushy. Eaten before it is ripe, it is extremely astringent, which may be why so many people don’t care for it. Ripe Hachiya is worth the wait. Eat it raw with a spoon, or scoop out the pulp to bake persimmon cookies and bread.
Need a nudge? Put the persimmon in the freezer overnight, then set it on the counter to defrost. It should ripen nicely for eating or cooking.
A persimmon tree with a long history
Erickson Ranch has a Hachiya persimmon tree that is more than 100 years old and still going strong. It ripens this time of year, and it is beautiful to look at even if you never take a bite. The top of the tree feeds the birds, which fill up before the upcoming winter season.
The harvest is something to see every year, and those who know this persimmon get excited when the fruit ripens. If you’d like to try one, take a look at the recipe below and see what you think.
Yummy to your tummy for an autumn treat!
The Fuyu: crisp and ready to eat
The other persimmon you’ll see at the grocery store is the Fuyu. It matches the Hachiya in color and little else. The Fuyu is squat and non-astringent, so you eat it firm, much like a ripe apple. A soft, overripe Fuyu loses the crunch and flavor of a perfect one. Enjoy it as a snack, or slice it and dry it in a dehydrator to savor all year long.
Grandma’s Persimmon Cookies
These soft, spiced cookies use ripe Hachiya pulp, so they’re a great way to use a fully ripe persimmon.
Ingredients
- ½ cup salted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp baking soda
- 1 cup ripe persimmon pulp (about 1 to 2 ripe persimmons)
- 2 cups all-purpose flour
- ½ tsp kosher or sea salt
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp ground nutmeg
- 1 cup chopped toasted walnuts, pecans, or your choice
- 1 cup dried raisins or cranberries
Instructions
- Preheat the oven to 325°F. Line a cookie sheet with parchment paper.
- Slice the top off each persimmon and scoop out the pulp.
- Cream the butter and sugar until soft and fluffy.
- Add the egg, baking soda, and persimmon pulp, and mix well.
- In a separate bowl, combine the flour, salt, cinnamon, cloves, and nutmeg, and whisk together.
- Stir the dry ingredients into the wet ingredients.
- Add the nuts and raisins or cranberries, and mix well.
- Use a medium cookie scoop (ice cream scoop) to place dough on the cookie sheet.
- Bake at 325°F for 15 to 18 minutes, until set and light golden on the edges.
- Cool, and EAT!
Experiment and give persimmons a try!
Persimmons are ready now at Erickson Ranch.
Order persimmons for pick-up here.