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Welcome
to Cook’s Corner at California Gardens!
Persimmons
There are two main kinds of
persimmons, the Hachiya and the Fuyu. While they are both members of
the genus Diospyros (meaning "Fruit of the Gods"), it is
important to remember some key differences between the two.
The Hachiya persimmon is taller, with
a pointed, acorn-like shape. This persimmon is only ready to eat
when it is very soft. The high amount of tannins present (just like
in red wines) make the Hachiya very unpalatable if eaten before it has
ripened fully.
The Fuyu persimmon is squat, like a
tomato. It can be eaten when still quite firm. It is a great
addition to Autumn fruit salads, or sliced and served raw with a drizzling
of lime juice.
We had a Hachiya persimmon tree
growing up and my mom always made persimmon cookies with it. The
fruit pulp also freezes quite well so you can make these cookies year
round. Just wait until the fruit is very soft and squeeze the pulp
out of the skin. Even when fully ripened, the Hachiya skin retains a
lot of the tannins so you want to avoid eating it.
Recipe Links:
Hachiya Persimmon Bread
Hachiya Persimmon Cookies
Fuyu Persimmon Muffins
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California Gardens - Cooks Corner
Need more information about growing
and caring for your persimmon tree? Check out Diospyros virginiana: American Persimmon Tree
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