Hoshigaki. That's what dried persimmon are called in Japan.
If you haven't yet dried your own persimmon, you've missed out on a real treat, and you have something wonderful to look forward to.
The two main types of persimmons are Fuyu and Hachiya. These are not varieties, but types.
Within Each Type, Hundreds if Not Thousands of Varieties Exist.
Fuyu type are non-astringent, meaning you can eat them even when unripe, and not experience the dry mouth chalky astringency associated with eating an unripe Hachiya type persimmon. Unripe, firm Fuyu are crunchy, with a texture almost like that of eating an apple, with a good flavor, and though not much sweetness, there is no astringency. Fully ripened Fuyu and Hachiya are soft and quite sweet, as they become a texture that is almost a liquid goo.
YOU MUST WAIT ON HACHIYA PERSIMMON UNTIL THEY ARE FULLY RIPE, OR YOU WILL SUFFER!
The dry mouth chalkiness of unripe persimmon is an extremely unpleasant and unforgettable experience, so much so that people who are always notoriously unpleasant are said to have a persimmon personality. For example, the Wizard of Oz's Wicked Witch of the West had a persimmon personality, as did 101 Dalmatians' Cruella de Vil.
The Origin of the “Persimmon Personality”
Not nice people, with unpalatable personalities, people that are impossible to live with, these are the one we say have a persimmon personality.
Eating even a bite or two of an unripe Hachiya persimmon is totally unbearable. Biting into an unripe Hachiya persimmon is an experience I do not recommend, but it is one you will never forget, will avoid in future, and will always respect.
Ripening from the flowering end, the stem end is the last to become soft. Hachiya persimmon must be soft all the way to the stem, or they are not ripe, and you will pay a steep price if you try to eat them, or rush them.
Eating a few bites of unripe persimmon is not as steep as eating unripe akee, however, which is a deadly poison that has no known antidote, but it is right up there with the worst food experiences that you will live to tell about.
The old axiom "buy them at Thanksgiving and eat them at Christmas" no longer applies to modern day persimmon. Ripe persimmons are available through almost all of November and December, and often into January.
These super sweet and tasty treats make a delicious and fully satisfying mono meal, while also lending themselves to a wide variety of delicious recipes. At about 130 calories per fruit, persimmon offer almost 50% more carbohydrates than a banana. So if you typically make a meal of 9 bananas, 6 persimmon will likely be equally as satiating
If You’ve Not Yet Tried Persimmon, I Highly Recommend Them.
Eating persimmon through the autumn months substantially shortens the season of repetitive winter fruit options.
If you already know how wonderful persimmon are, don't forget to stock up now. I've 250 persimmons coming ripe in my house.
My family is happy to eat 10-12 persimmons every day, meaning I've barely enough to make it through November. Certainly, in December I'll be purchasing another 250 or more.
Eating persimmon will put a big smile on your face!
Sharing fun facts about fruit is part of what makes being an 80/10/10 Certified Coach so rewarding.
To learn more about being an 80/10/10 Certified Coach, simply click on www.811coach.com
You'll be glad you did.
In health,
Dr D
PS: If you have questions about the program,
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