How to Enjoy Hachiya Persimmon

My dad blessed us with boxes of Hachiya Persimmons. I laid them out in our pump house so that I could keep track of which ones were ripe. If you keep them in a box the one that becomes ripe will cause all the rest to get ripe quickly and it will become a big mess. Every few days I’d check on them and bring the ones that were ripe inside the house. I’d then take the pulp out and discard the skin. The pulp would then go in a freezer zip lock bag and then into the freezer. I would keep it in the freezer until I’d want to make something with them. You would want to first thaw it and then bake with it.

Now, the Hachiya Persimmon is not as popular as the Fuyu persimmons. You can eat the Fuyu Persimmons in the same was as you were eating an apple. However, the Hachiya Persimmon have to be ripe in order to eat them and are often used in baking and cooking.

Japanese Persimmon Candy

This is the best way to eat persimmon. It takes time for it to ripen but it is worth the six wait period. You want to pick Hachiya persimmon that are hard and that have a stem. You’ll want to peel the skin of each persimmon but leave the stem. The stem is where you will tie a string at. You will want to hang them up to dry. For Christmas we cut down branches and used them as our Christmas tree. We hanged our persimmons inside our house on the branches. It is recommended to massage your persimmon daily, once the new layer of skin has formed but I forgot to do this part often and they still tasted so sweet and delicious. If you enjoy dates then you’ll absolutely love these.

Persimmon Fruit Roll-Ups

My children love any flavor fruit roll-ups. These go so fast at our house.

You want to choose Hachiya Persimmon that are very soft and ripe to make these.

What you need:

• Persimmon pulp
• 2 tablespoons of honey
• 1/2 teaspoon cinnamon
• 1 tablespoon lemon juice

In a food processor put all the ingredients. Blend until smooth. You can always add more honey if it is not sweet enough.

Pour onto a pan with parchment paper. Spread it pretty thin.

We use our dehydrator that we got from Cabela’s and I place it on 130 degrees F. I usually leave it in for one day. I check on it until it is completely dry.

We have a dehydrator and we love it but you can always use your oven. Put your oven at 140 degrees F or lowest setting for 6 to 8 hours.

Once the middle is no longer wet remove it. Let it cool and then roll and cut it in half.

Store in fridge for two weeks.

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