My Fuyu Persimmons Are Still Hard

Ask A Question
Free Subscription
The Raw Food Blog

Making Your Life Easier

Raw Weight Loss And Vitality

Savory Dressings And Sauces

The Raw Lifestyle Ebook

Raw Food Coaching

The Vitamix!

Product Suggestions

The Basics

The Raw Food Diet

Escape Disease

Weight Loss

Success Stories

Andrew's Recipes

Reader Favorite Recipes

Raw Food Videos

Food Choices

Which Raw Foods

Fruit List

Cooking Damage


Fruit Handling

Fruity Locations

Harmful Diets


The Raw Lifestyle

Mind Over Matter

Caring For Yourself

Body Care


Improving The World

Save The Earth

Organic Gardening

Structuring Society

The Joys of Movement

Born To Run

Odds and Ends

Meet Andrew

What's New

Article List/Sitemap

Become An Affiliate

Advertise On This Site

Amazon Store

Contact Andrew

Support This Site

Good Books


My Fuyu Persimmons Are Still Hard

Reader Question:

I bought some persimmons. They've been sitting on my counter for a week and they're still hard.

Maybe they were picked to soon and are no good or do they just need more time? I would love to see a persimmon eating video.

Andrew's Answer:

Persimmons are sadly not as popular as they once were in the parts of the country where they can grow wild, and even less so in areas outside of their natural range, but if you find an old timer who ate them as a kid, they'll probably hit you up with an aphorism:

You pick persimmons at Thanksgiving and eat them at Christmas.

This is an exaggeration, but not too much of one.

Persimmons take their good time ripening. There have been occasions where I've waited months for them to become edible, though usually it's not more than a few weeks.

Keep in mind that there are two varieties of persimmons: astringent and nonastringent.

Astringent cultivars - the most popular being Hachiya - contain high tannin levels that make the fruit mouth-puckeringly sour before they ripen to a jelly-like consistency.

There are actually some funny stories recorded by early settlers of Virginia. The native Americans warned the settlers not to eat Persimmons until the first snow fall, but they ignored them.

Captain John Smith described the outcome: "If it not be ripe it will draw a man’s mouth awire with much torment. But when it is ripe, it is as delicious as an apricot."

The non-astringent cultivars - the most common being Fuyu - can be eaten when they are hard (the consistency is a bit like an apple) because they don't have the tannin issue.

Personally, I think either variety is at its best when they're jelly-like and gooey.

Learn some great fruit buying, ripening, and handling tricks here.

Read about some interesting types of fruit here.

Click here to post comments

Join in and write your own page! It's easy to do. How? Simply click here to return to Got A Raw Food Diet, Nutrition, Or Food Prep Question? Ask Away!.

Receive the free Raw Food Health Journal

Keep up to date with new articles from this site.

Enter your E-mail Address

Enter your First Name (optional)

Don't worry -- your e-mail address is totally secure.
I promise to use it only to send you The Raw Food Health Journal.


Copyright © | All rights reserved. Website design by Cre8ve Online
Click here for the mandatory privacy policy and terms of use, which you agree to by using this site.

Raw Food Health Site Build It