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Anybody know how to make persimmons ripen quickly? Mine are still hard as rocks.

361ff1ac 7da9 43d6 a624 720eaa9c9e8d  persimmons

I have tried the paper bag trick and that doesn't seem to be doing anything.

asked by Lizthechef over 5 years ago
10 answers 67077 views
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added over 5 years ago

we were discussing persimmons at the potluck party & i believe it Takes a REAALLLY long time Maybe add a banana into the paper bag, just as a source of ethylene??

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 5 years ago

Persimmons ripen differently than other fruits, so paper bag or banana won't help. Expect to wait for several weeks for a really hard persimmon to ripen. One of the things that affects the most how they ripen and even if they do ( and their flavor) is when they are picked.They need to remain on the tree untill all of it's leaves have fallen and need to go though at least one frost night before you pick them. Patience might be about the only thing you can do.

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SMSF is a trusted home cook.

added over 5 years ago

Lizthechef, it depends on what type of persimmons you have. The two most commonly seen are Fuyu and Hachiya. The flattened type, Fuyu, do not really soften and are ripe and sweet when firm. The rounded, more apple-shaped Hachiya are the ones that ripen to a custard-like texture. I'm not sure why those would not be ripening for you. Could it be that you have the flat-shaped Fuyus? If so, try one. If it's a Fuyu it will taste good. The Hachiyas are too astringent to eat while firm.

D1964e69 bde7 422d 9621 9d8c1f7bc3cf  newliztoqueicon 2
added over 5 years ago

Thanks, SMSF I have the Hachiya ones that I use to make a rich, dense bread. Guess my next blog post will have to wait another week ;)

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added over 5 years ago

I don't even buy hachiya any more as they always seem to take too long to ripen and then I forget about them and they rot. I only buy fuyu!

2fc558a8 bd7d 4d57 9ed4 e14a7fcea429  fb avatar
added over 5 years ago

I'll just echo the "wait" approach endorsed here. I tried a trick once: freeze the hachiyas and then let them thaw out - it affected the texture but they were still puckery as heck. Total tannin overload. So - just wanted to save you from that outcome. :-)

7b500f1f 3219 4d49 8161 e2fc340b2798  flower bee
added over 5 years ago

Unfortunately freezing them in the freezer is not a substitute for them experiencing the frost on the tree. When they remain on the branch, other chemical changes continue to happen.

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added over 3 years ago

Lay them (hachiyas) side by side in a flat box. They shouldn't touch each other. Place a few apples in the group. Keep the box inside out of the cold and cover them at night. These instructions are from an Italian website and have worked for me.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 3 years ago

i purchased a box of beautiful huge persimmons five days ago
i placed the box in a plastic bag, with a few apples on top of the persimmons, closed the bag, well, surprise, they are ready to eat,
i just had one , and it was delicious, last year i purchased a few of them
keep them on the kitchen table not covered, it took a month for them to be ready, so thank to this system i was able to eat one of my favorite fruits
just in five days,

8bbce907 3b5e 4c8c be5c c64e6c780d63  birthday 2012

Meg is a trusted home cook.

added over 3 years ago

I have found that keeping the persimmons in a brown paper bag with bananas will ripen them within a few days. Just make sure they don't freeze (that does soften and sweeten them, but doesn't remove the tannins that make them feel astringent and bitter). Apples could work, I imagine, but they would probably ripen much more slowly. If it's warm where you are, placing an astringent persimmon in sunlight will remove the tannins very quickly.

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