Key Ingredient
Fuyu, right, and hachiya fruit are abundant now.
Although persimmons aren't the fruit of fancy for most Americans, here in Hawaii with our large Asian population, they are a staple during the fall and winter months. Key ingredient: persimmons
Persimmons are overflowing in the bins of most markets now at very reasonable prices. Buy a bunch of them and leave them out to ripen a bit in a large decorative bowl or platter. They make for a beautiful, seasonal centerpiece.
The basics: Persimmons, or kaki as they are known in Japan, are native to China but were introduced to Japan, where they have become a treasured national fruit. Although a type of persimmon is native to North America, the variety is not palatable because of its strong astringent quality. Two Asian varieties, the fuyu and the hachiya, are most readily available.
The two varieties range in color from yellow-orange to deep red-orange. The fuyu, a sweet persimmon, is shaped like a tomato. Fuyus are enjoyed crunchy, like apples, while hachiyas need to be ripened until soft.
Hachiyas are an astringent variety, shaped like acorns and a bit more fragile than fuyus. The orange, jelly-like texture of the hachiya can be either a turnoff or a turn-on. Both varieties are a good source of vitamin A and C.
Selecting: Fuyus should be purchased quite firm. Hachiyas can be found firm or slightly soft. Both varieties can be left out to ripen further for about a week after purchase. Watch out for overripe hachiyas or fruit that has brown spots and bruising. The skin should be smooth and shiny and the dry, leafy caps should be attached.
Storing: Once ripe, persimmons don't keep very long. Refrigerate fruit for a couple of days. The fuyu variety should hold up a little longer than the hachiya.
Use: Wash persimmons and remove green caps. Although the skin of the fuyu variety can be eaten, some prefer to peel it off. Chop up fuyus and combine with other fruit such as apples, grapes or Asian pears for a fall fruit salad. Hachiyas are too delicate to cut into and should just be bitten. The skin can be consumed or discarded if too tart. Hachiyas are also used in making cookies, muffins, quick breads and puddings.
Where to buy: Persimmons are available from October to December and sometimes into January. Most groceries, Chinatown shops and farmer's markets are all carrying persimmons now. They range in price from 89 cents to $1.69 a pound.
Food Stuffs: Morsels
Contact Eleanor Nakama-Mitsunaga
online through features@starbulletin.com
