Persimmons - Why Didn't Mine Taste Good?

I recently purchased a bag of discounted persimmons at the grocery store. I had tasted dried ones, but wondered what to do with these fresh ones. As it turns out, they were just coming into perfection as the store thought that they were over-ripe and should be marked down!

Basic facts:

First of all, there are two main varieties which are likely to be found in American markets. They are both light to deep orange due to the presence of tannins (the chemical that makes oak leaves orange and brown in the fall), but the Hachiya variety is longer and more heart-shaped, while the fuyu type is squat like a tomato. They are very different in chemistry, and thus in taste. The Hachiya persimmon is astringent. It contains a high level of soluble tannins and is thus so tart as to be almost unpalatable if eaten before very ripe. The fuyu persimmon has lower tannin levels and becomes sweeter more quickly as it ripens; it can be eaten while still firm- like an apple.

The variety that I purchased, the fuyu, is pictured. The calyx usually adheres to the top of the fruit, but can be easily cut off. I cut one into sections, like an apple. The taste was sweet and mild like a melon, with the texture of a plum. Some people prefer to peel them, but the skin was softer than even that of an apple, and it didn't bother me at all to eat it.

Most recipes say that the fruit should be so soft that the interior is almost like jelly before using. To speed the ripening, enclose the fruit in a paper bag. You can even add an apple to the bag to increase the production of ethylene, and hurry the process.

Spices which enhance the flavors are cinnamon, nutmeg and cloves.

Other than as finger food, what can you do with a persimmon?

Here are a few easy ideas:

Cut it up and use it in a salad. It is particularly good with dark flavorful greens such as spinach or arugala, and pecans. Try both tart and sweet dressings. Pomegranate seeds add nice color and taste accent.

Persimmon "pudding" is the name given to the mashed pulp of extremely ripe fruits. Any number of recipes use this pudding to make tarts or pies with layers of dates, mashed banana, prunes, raisins and various nuts with persimmon pudding to bind it together. Garnish with such things as blueberries or blackberries.

Persimmon pudding can be mixed with a little banana and blended to use as a salad dressing.

With a little more work:

Mashed persimmon can be substituted for applesauce in bread or muffin recipes for a different taste.

A steamed or baked persimmon pudding is basically a custard, adding egg, sugar, flour, and milk and then cooked till firm.

Medicinal effects:

Eating too many unripe or astringent persimmons can cause a chemical reaction in the stomach whereby a gummy mass is formed which will combine with other stomach contents to produce what is called a bezoar. A hairball in a cat is one type of bezoar- it is simply a mass of mixed foreign substances trapped in the gastro-intestinal system. 90% of these in humans require surgery, and it can be a problem in areas of the world where people (or animals) eat large quantities of unripe persimmons. A few fruits every now and then is not going to cause a problem.

One odd fact is that eating many raw fruits can cause diarrhea, while cooked persimmons can help cure the same condition! This is due to the chemical change in the sugars and tannins produced by the heating.

Here are several recipes that I thought looked particularly appealing:
(note- I have not tested any of these, they simply look very good!)

Autumn salad with cumin-lime vinaigrette

Salad with corn and cucumber

Spinach and persimmon salad

Raw persimmon pie

Persimmon bread