Lillian Chou Lillian Chou

Persnickety Persimmons

12.16.06

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I'm lucky enough to have a friend in Sonoma County who has a persimmon tree. On a recent visit, I ate my fill of soft, ripe persimmons. Hers are known as the hachiya variety, which is elongated, as opposed to the squat, but equally delicious, fuyu. Hachiya persimmons are astringent. They must be very soft to be eaten, or a not-so-nice tannic taste will overcome your mouth. On the other hand, fuyus are nonastringent and can be eaten both firm and soft but will not soften as much as hachiyas. I've encountered hachiyas that remain hard for longer than I can wait. To solve this problem, I freeze the entire fruit solid, then thaw it in the refrigerator, which guarantees soft, delicious persimmon.

Keywords
lillian chou,
ingredients,
fruit,
sonoma

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