Many gardeners look forward to ripe apples and pears each fall but those fruits don't do well in my part of coastal Southern California. Due to limited hours of winter chill, most fruit trees other than citrus don't do well here in general. Persimmons are a notable exception. Frankly, I knew next to nothing about persimmons before we moved into our current home. I'd never even eaten one. We inherited two young persimmon trees with the garden but they bore relatively little fruit until last year. This year, despite two years of minimal rainfall, water restrictions, and rising temperatures, we've got more fruit than I know what to do with.
The common persimmon, Diospyros virginiana, was growing in North America before Europeans arrived on the continent but the trees didn't become popular until the sweeter Japanese persimmons were introduced in the mid-19th century. Both my trees are Japanese persimmons, Disospyros kaki. I have the two most common varieties of the kaki persimmons : 'Fuyu' and 'Hachiya'. However, other than bearing fruit on approximately the same schedule, they're different in many respects.
This is the 'Fuyu', sited alongside the fence that divides my cutting garden from the dry garden on the other side. It's being crowded by a larger lime tree on the left. |
Closeup of the 'Fuyu' fruit, which is flat on the bottom and looks a little like a miniature pumpkin |
This is the 'Hachiya', sited in the dry garden at the top of the concrete stairway that leads down our steep back slope. Unlike the 'Fuyu' tree, the 'Hachiya's' foliage is showing signs of stress. |
The view of the tree from the concrete stairway shows off the fruit more clearly |
Closeup of the 'Hachiya' fruit, which has an acorn shape |
Diospyros is Greek for the "food of the gods." The fruit is rich in beta-carotene, vitamin C, and potassium.
The fruit of 'Hachiya' (left) and 'Fuyu' (right) doesn't look the same but their appearance isn't the only difference between them |
Until I started looking into the fruit while trying to decide what I'm going to do with this year's crop, I assumed they differed in shape but not in taste. It turns out that's not true. 'Fuyu' is the most popular persimmon and the one you're most likely to find in supermarkets. It's not astringent and the fruit can be eaten much like an apple. While the darker the color, the sweeter its taste, it can be eaten when still firm. It works well in salads and can be frozen to be eaten like custard or to garnish for ice cream. In contrast, 'Hachiya' is so astringent that taking a bite before it's very, very ripe can cause numbness in your mouth. One source I read likened the taste of an unripe 'Hachiya' to the taste of a a very green banana. Another source claimed that while 'Fuyu' can be appreciated by impatient consumers, 'Hachiya' requires a consumer willing to until the fruit is so ripe it appears ready to throw out. Its skin should be translucent and, when held, it should feel as though it's filled with water. The persimmons used in baked goods are commonly 'Hachiya'. It's taste is said to combine well with spices like cinnamon, nutmeg, ginger and cloves. Online sources offer many recipes for using persimmons as you can find here and here.
The usual suspects are already stealing the 'Hachiya' fruit while branches of the 'Fuyu' are so heavily laden it's reasonable to expect branches may break even without the additional weight of a foraging raccoon. I can't leave the fruit in place too much longer or it'll all be smashed or half-eaten. I expect to harvest the 'Hachiya' within the next week or so and, unless my husband gets an urge to bake, I'll give the fruit to friends and neighbors. I'd like to wait a bit longer to harvest the 'Fuyu' as that fruit is less ripe. Fortunately, fruit cut prematurely will ripen in room temperatures given time. Ripening also can be sped up by placing the fruit in a paper bag with a banana.
A final difference between the trees is also worth noting. In addition to their difference in appearance, taste, and use in food preparation, the trees differ in terms of their foliage. The foliage of the 'Hachiya', at least in my location, goes from green to a homely brown as summer comes to an end. In contrast, the foliage of 'Fuyu' offers the best fall color of any plant in my garden.
Photos of 'Fuyu' taken in November 2021 |
Let me know if you have any uses for persimmons you'd like to suggest.
All material © 2012-2022 by Kris Peterson for Late to the Garden Party
This was such a good read, thank you, Kris!
ReplyDeleteThanks Denise. I don't expect there's much chance of growing persimmons in Oregon but I bet the trees would grow in your garden down this way.
DeleteHi Kris, I have a recipe for persimmon cookies, they were delicious when I last made them over 30 years ago. We had a persimmon tree when we moved to a circa 1909 house in 1984- we didn't have a clue what it was at that time! The tree is long gone, but the fond memory lives on.
ReplyDeleteI came across a recipe for persimmon cookies (with frosting!) yesterday when I was looking into what to do with them, Brenda. I'm glad the post spurred a pleasant memory ;)
DeleteHow fun that you're finally getting some fruit! I'm not all that fond of the fussier hachiya. When I've been given hachiya, the just-right-to-eat window is all too short. I like fuyu peeled and cut in salads, fruit salads, sliced thinner at the bottom of pancakes, and dried in the oven or dehydrator.
ReplyDeleteI've only tried the 'Hachiya' fruit in its gelatinous form and wasn't all that pleased with its consistency. I can understand why it works well in baked good recipes, though.
DeleteBut the peel is like a kumquat, it's the bit with the very best flavour!
DeleteI've never eaten a kumquat either so I've no idea what it tastes like but I'll keep that in mind if I eat any of the persimmons this year, Diana.
DeleteI can’t recall what she called it, but my grandma used to make a frothy,
ReplyDeletefoamy kind of persimmon custard—persimmon whip, maybe. Jeez,
that’s a 60-Yr-old memory, out of the blue.
Ha! I'm glad the post conjured up a long-term memory, Paul. I've noticed that both kinds of persimmon can be be used in custards. The froth/foam is an interesting aspect, though.
DeleteNot a fruit I am familiar with, but reminds me a bit of the eastern pawpaw, which also has a custardy pulp. Eliza
ReplyDeleteI'm not sure I've even seen a pawpaw, much less tasted one, Eliza. It just goes to show how many food options there are in this big old world of ours. Now if we can only preserve them for future generations...
DeleteYou are so lucky. We spurge at Christmas to buy a box of 9 and let them ripen on the counter. Too bad we are so far apart. I'd swap you some apples for your persimmons. They are delicious roasted with root vegetables.
ReplyDeleteInteresting, Elaine. Roasted persimmons isn't something I came across during my little investigation. That would be nice - I love roasted vegetables.
DeleteI wonder if one could take a zucchini bread recipe and sub grated persimmons for the zucs? Provided they are grate-able of course-you could always julienne them if not.
ReplyDeleteI read that the ripe 'Hachiya' pulp at least can be used in making bread, much like bananas, Kathy. I haven't even made banana bread in years but maybe I can con my husband into trying it. All his cooking/baking is salt-free so even the most common baked goods are usually a little "different."
DeleteHave you heard of Hoshigaki? It's a Japanese tradition where they dry the fruit. I attended a workshop on how to do it a few years ago, and wrote about it here, if you're interested:
ReplyDeletehttps://flutterandhum.wpcomstaging.com/2018/01/08/hoshigaki-a-first-attempt-at-an-ancient-process/
It's super tasty, so well worth the effort, if you're so inclined!
That's really interesting, Anna. I know people use food dehydrators on them but I wonder if it creates the same effect. I'm not sure I'm up for that amount of effort, at least not this year, but I bookmarked your post :)
DeleteInteresting article with good info, Kris. They are such pretty trees and fruits - and I'm happy they've done so well for you despite your terrible drought. My Mum has used the astringent variety (when very ripe) to make a kind of dried fruit leather, which is delicious.
ReplyDeleteI don't have a dehydrator but Anna K (in the comment above yours) proposed a do-it-yourself version of that, which sounds interesting, if also somewhat labor intensive.
DeleteThere's a fun and quite interesting Huell Howser episode on drying persimmons:
ReplyDeletehttps://blogs.chapman.edu/huell-howser-archives/2008/01/13/persimmons-californias-gold-10011/
My dad loved the 'Hachiya' type. He would get them from customers with backyard trees. He would let them get super soft then hold them in one hand and eat them with a spoon over the sink.
You and Anna K are on the same page (see comment above). She attended a get-together back in January 2018, which also addressed Hoshigaki. It's a bit labor intensive for me, as least when it comes to food preparation ;) My MIL liked to eat persimmons the same way your dad did.
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