Fuyu Persimmon Preserves

| 11/8/2018 11:52:00 AM

Renee headshotWe have a Fuyu persimmon tree that our best friends gifted to us when we moved in here and it was a pretty big tree when they gave it to us. It was about 3 feet tall at the time and it turns out that it loves the climate here! After 2 years it is now a 12 foot tree and laden with fruit.

Commercially, and in general, there are two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of tannins and are unpalatable if eaten before completely softened.

The astringency can be removed by storing the ripening persimmons in a clean, dry container with other varieties of fruit. Apples and pears work well and so do bananas. Some people just leave the persimmon on the tree until it gets exposed to frost. This enhances the softening process.

The non-astringent persimmon is squat like a tomato and the most common one is the Fuyu. That's the one we have. Non-astringent persimmons may be eaten when still very firm and remain edible when very soft.


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