How to Ripen Hachiya Persimmons + Persimmon Sorbet
Hachiya persimmons are one of the most common varieties sold in grocery stores. They are pointy, unlike Fuyu persimmons which are flatter. Also unlike Fuyu persimmons, which can be eaten while still hard and crunchy, Hachiya persimmons must be eaten after they’ve fully softened. Unripe Hachiya persimmons contain tannins, which can cause astringency—a dry, puckering mouthfeel.
Since Hachiya persimmons are usually sold before they’ve softened, follow these steps to ripen them. It will be worth the wait—the persimmons have a jelly-like texture and honeyed flavor when they’re ready to eat.
Persimmons (and most fruits) ripen due to ethylene, a gaseous plant hormone. Apples produce relatively large amounts of ethylene, as do pears and bananas so storing persimmons with those fruits will ripen them the fastest.
How to Ripen Hachiya Persimmons
Difficulty: EasyIngredients
apples, pears, bananas (the more you use the faster the ripening process will be)
Hachiya persimmons
Directions
- Place the fruit in a large sealable vessel such as a stock pot or food storage container. Make sure the apples are free of mold/rot.
- Check the persimmons every day, giving them gentle squeezes to feel when they’ve softened all the way through. The part closest to the leaves will be the last to soften and make sure that area is fully softened before eating. If the persimmons crack a little, that’s okay. Depending on the ripeness of your persimmons, ripening can take 1-7 days.
- Persimmon Sorbet
- Freeze fully ripened persimmons for 2-3 hours until mostly firm and enjoy!
