Hachiya Persimmons for Delivery or Pickup

Historically, Hachiya persimmons and their seeds were used to predict the severity of the winter ahead. A fork-shaped persimmon seed indicated that the winter would be mild. A spoon-shaped center was an indication there would be a lot of snow, while a knife-shaped center was a sign of a bitingly cold winter.

There are over 100 varieties of persimmons. However, the tomato-shaped Fuyu and acorn-shaped Hachiyas are the most common. There is one important difference between the two most popular varieties. Unlike Fuyu, Hachiyas can't be eaten while they are crisp. Hachiyas become ready to eat after softening.

Ripe Hachiya persimmons contain a sweet, honeyed flavor, with hints of apricot, mango, and cinnamon. The peak season for Hachiya persimmons begins in the late fall through winter. These delicious persimmons are medium-to-large, with an average diameter of about 7 to 10 centimeters. Their shape is an elongated oval with distinct broad, curved shoulders that give it a shape similar to an acorn.

Their skin appears taut, smooth, thin, and glossy, with black sunspots when young. The skin turns to red-orange or yellow-orange when the fruits mature. It tends to wrinkle and become more translucent as the fruit ripens. The flesh of this fruit feels dense and firm before it matures, and it develops an aqueous, gelatinous, and soft texture as it matures. Mature, ripe Hachiya persimmons feel delicate and squishy like a water balloon.

It's best to let Hachiya persimmons ripen fully before consumption. Their ripening period can range from a few days to a few weeks, depending on when you buy the fruit. You can let Hachiya persimmons ripen on the counter at room temperature. Just wait until the flesh becomes soft enough, and then enjoy!

In addition to enjoying plain, ripe Hachiya persimmons raw, you can also incorporate them into muffins, pies, cakes, bread, pudding, or custard. You can also simmer them into preserves, compotes, jams. You can even freeze the fruit as a natural sorbet. Hachiya persimmon can be spooned over ice cream, pancakes, yogurt, and oatmeal, or blended into a sauce.

Picking a mature, ripe Hachiya persimmon can be tricky at first, but with a little practice, anyone can do it. When shopping for Hachiya persimmons, look for the ones without scratches or bruises. The surface should feel soft. However, avoid fruits that split open, as they could be extremely soft. You will find some hard and firm Hachiya persimmons at the grocery stores because farmers pick them from the trees while still firm and hard for easier transportation. Be sure to clean them thoroughly while they are still firm because they become extremely fragile and delicate once they ripen.

Hachiya persimmons are rich in vitamin C, an antioxidant that reduces inflammation and boosts the immune system. They are also a good source of calcium, a mineral that strengthens bones. Hachiya persimmons also provide fiber which helps regulate digestion. The fruit contains small amounts of vitamin A and iron.