Lots to do with Hachiya Persimmons
Fuyu and Hachiya Persimmons originated in Asia -- probably China (although they are the national fruit of Japan). Hachiya are a sweet pudding treat when they are fully ripe. Unlike the Fuyu persimmon, they are terribly astringent and inedible when hard. I love Fuyus cut up in a salad, and see these varieties much more often than Hachiya
|whole fruits, muffins and dehydrated slices|
in stores and markets. So what to do with the Hachiya?
Use them ripe!
When fully soft, rest them on their stem, split the other end with a spoon and dig in. It's like pudding. Delicious pudding, full of potassium and vitamins A & C.
Additionally, the ripe pulp can be used in baking (cakes, muffins, cookies, pancakes -- easily made vegan and low in oil/fats). Use it fresh or frozen for later (see more about freezing below).
Here's a recipe similar to the one that my persimmon-harvesting buddy, Mary-Eileen used when she made delicious muffins:
1 cup Flour
3/4 cup Sugar
1 teaspoon Baking soda
1 teaspoon Baking powder
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1/2 teaspoon Nutmeg
1/2 cup Raisins
1 cup chopped Pecans
1 Egg, whisked
1 cup ripe Hachiya persimmon pulp
2 tablespoons Oil
1/4 teaspoon Lemon zest
Preheat oven to 350 degrees F. Grease a 12-cup muffin tin. Whisk together all the dry ingredients (except the nuts and raisins). Chop up persimmon pulp (with a knife or blender), mix well with the egg, oil and lemon zest. Add dry ingredients to persimmon mixture, mixing just until everything is moist. Stir in raisins and pecans. Pour into muffin tins, filling each nearly to the top. Bake for 25- 30 minutes. Makes 12 muffins.
Freezing Hachiyas -- Brrr!
Ripening a hard hachiya can take a couple days or even a couple weeks. You can put under-ripe hachiyas in the freezer for at least 24 hours to soften them up for baking or other treats. (Note: They don't tend to be as sweet as naturally ripened fruits).
To freeze: Place fruits stem-side down on a baking sheet. Freeze 24 hours, put frozen fruit in freezer containers if you don't plan to use right away.
Persimmon sorbet -- the easy way: Place a frozen persimmon in the fridge for an hour. Eat plain with a spoon when slightly de-thawed.
Persimmon ice cream:
Cut up a whole frozen fruit and plop in the blender with 3 tablespoons cream, 1 Tablespoon sugar and a drop of vanilla.
They also go well in a wide range of breakfast smoothies.
I've read directions that call for peeling and others that don't bother. I don't bother.
Cut firm Hachiyas into rounds that are about 1/4 inch thick (too thin or too soft and they are difficult to get off the dehydrator trays).
Discard the ends (the ends are a big hit with our chickens).
Place on dehydrator racks and turn on high for 15 - 20 hours. Put dehydrated persimmons in a sealed container. Sometimes their sugars will form white crystals on the surface of the dried fruit.