Best Vegan Persimmon Recipes - Vegan Yack Attack (2024)

FAQs

What is the difference between Fuyu and persimmon? ›

Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. The main difference between Hachiya persimmons and Fuyus is that Hachiyas are extremely astringent until they are completely soft and ripe. If you bite into a hard, unripe Hachiya, you'll never forget it! Talk about mouth puckering.

Wash and carefully dry the fruit, dot the calyxes with alcohol-soaked cotton swabs, and seal the fruit in a plastic bag. Keep in a cool, dark place for one to two weeks until the fruit are sweet. My favorite way to eat fully ripe bitter-type persimmons is to freeze them — they turn into a delicious persimmon sorbet.

Combine persimmons, grapes, pomegranate seeds, apple cubes, and sliced green kiwi to create a bright salad for a snack … or even a hot oatmeal topping. Yogurt Bliss. Scoop out the orange meat of a ripe persimmon, add it to a glass of plain yogurt, chopped walnuts and just a touch of honey.

Fuyu persimmons are still hard when ripe and will turn a slightly darker orange. They can be eaten when hard. Their skins are edible. Hachiya persimmons soften when ripe.

While persimmons can be a delectable treat, it's best to eat them in moderation. Their high tannin content could lead to a few health problems if consumed in excess. These issues include stomach bleeding, constipation, and diarrhea.

Fuyu and Hachiya: Knowing the Difference

Hachiya (left) and Fuyu (right) are both locally grown persimmons that have beautiful cinnamon notes, perfect for fall. However, the Hachiya's texture is best when extremely ripe, almost jelly-like in texture, while the Fuyu can be eaten while hard, like an apple.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

This sensation can be described as dry, puckering, or even like your mouth has been coated with a layer of silt or talc. The reason behind this peculiar feeling is the high tannin content in persimmons [2]. Tannins are a class of astringent chemical compounds found in plants, including persimmons.

Treatment with freezing temperatures is a potential method of removing astringency of persimmon, without deterioration in the fruit quality.

Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

What can eating a lot of persimmon do to the body? ›

Ingesting massive amounts of persimmons can cause bezoars to form. A bezoar is a hard mass that can lead to gastric obstruction. A diospyrobezoar is a subtype of bezoar. Diospyrobezoar are specific to persimmons.

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

No, you should not eat persimmons at night. Eating fruits like persimmons at night may cause an increase in blood sugar levels.

If an astringent persimmon is eaten before it's totally ripe, it will have an unpleasant dry texture. Non-astringent persimmons, like the flat-bottomed fuyu, can be eaten when they're still slightly firm.

Yes, dogs can safely eat persimmon fruits as an occasional treat. While dogs can consume persimmon skin, they should not eat the seeds because these cause digestive problems. In addition, you should only feed your dog a few slices or a small handful a day, as large amounts of persimmons can lead to an upset stomach.

When persimmon fans are asked which variety is the best-tasting, you may hear maru, suruga, saijo and even the Native American persimmon (Diospyros virginiana) that grows in the Southeast as far west as Oklahoma. Its fruits are small but very sweet when soft.

As they ripen, they become jelly-like, just like the Hachiya variety. Fuyu persimmons are the better choice for eating raw because they're much more pleasant to eat even when they're crunchy.

Suruga persimmon: Suruga persimmons have a spicy-sweet flavor. They are medium-to-large fruits with orange-red skin. They are one of the sweetest persimmons among non-astringent types.

Fuyu / Jiro Persimmon Tree: This the most popular variety on this list, and for good reason. Fuyu produces a medium-sized deep red-orange piece of fruit with a lighter pale-orange flesh. Fruit is sweet and non-astringent which is quite uncommon for persimmons.