The old-fashioned Hachiyas variety of persimmon, which is well known for its bitter, astringent flavor prior to fully ripening, has likely acquired a bad reputation. This variety of persimmon is often shunned in modern diets. It’s difficult to find, having only a tiny window of being ripe enough to eat, as well as small in size and a rare commodity. One bitter Hachiyas persimmon is enough to turn the unfortunate eater off all persimmons, really.
The Fuyu variety of persimmon, on the other hand, is a highly nutritious and versatile fruit and a true, if often overlooked, treat. Much like an apple, this fall fruit, which matures close to Thanksgiving, can be crunchy and sweet with notes of pumpkin, apricot or even carrot. When allowed to ripen to a softer consistency, though, you might even find it reminds you of a tomato in texture but with a sweet, honey-like flavor.
They can also be a stunning addition to the plate of a Thanksgiving meal. If you slice them horizontally, you can show off their festive star-patterned center. Given how unusual they are in modern American cuisine, their beauty and sweet flavor will no doubt be the topic of conversation as you and your family find yourselves taken in by their charm.
The Fuyu Persimmon History and the Native Persimmon Found in Virginia
The persimmon tree, Diospyros kaki, dates back 2000 years in Chinese history. It was introduced to Japan in the 7th century and today the “Fuyu” (which means “winter” in Japanese) persimmon is well loved there. The native Virginian persimmon tree, the Diospyros virginiana (Common or American Persimmon), is still thriving here as well. If left on the tree to ripen until after frost, this Hachiyas variety (seen below) can be found throughout the Piedmont and Coastal Plains of Virginia. It was prized by the indigenous Algonquin people for food and its medicinal properties. Europeans used the hardwood of this tree for golf clubs and furniture veneer. But when compared to the larger Fuyu variety, the size of the native persimmons (seen below at right) is more like that of a cherry tomato.
Growing a Fuyu Persimmon Tree
One of the greatest joys of sharing food with friends and family is sharing a food that you’ve grown. In Virginia, you can find the Fuyu and two dozen other varieties of persimmon trees at Edible Landscaping in Afton. Owner Michael McConkey began growing these terrific trees in his farm nursery in 1979. The Fuyugaki Persimmon (seen below at top left) is suitable for planting zones 7-9, and is a lovely compact size at 15-20 feet in height. It ripens between mid-October and Thanksgiving and makes a wonderful addition to the garden, especially in smaller planting beds.
Due to it being edible either fresh and crisp or soft and ripened, it provides a lovely long harvest season. You can explore eating it freshly chopped on top of a salad or cooked in all manner of recipes, from sweet desserts to savory side dishes like the recipe below. McConkey’s nursery grafts their Asian persimmons on to native American rootstock to provide the hardiest stock available. The Fuyugaki here has a multitude of tolerances that make them easy to grow and care for while providing years of wonderful fruit and endless ways to enjoy them.
Recipes for the Fuyu Persimmon
The Fuyu persimmon will undoubtedly surprise you. Give it a try and explore the endless ways to enjoy them. There are probably few apple recipes that couldn’t be substituted with persimmons. Their flavor profile is similar, but at the same time so unique you will likely be truly intrigued and want to explore using them in other ways. They make terrific savory dishes in the same way that sweet potatoes do, but they also make terrific desserts, similar to apples.
If you venture to add one to your garden, you will no doubt have ample fruit for sharing, canning or freezing from just one small tree. And, on Thanksgiving, I can just about guarantee that the simple technique of roasting them and serving them as a side dish or later with whipped cream as a dessert will evoke great fascination and love from friends and family. If you’re interested in knowing more about the braiser pan we used, it’s from the new line of ceramic cookware introduced from the world famous French cookware company Le Creuset. We invested in the whole line and are loving it!
Roasted Persimmons
Ingredients
- 4 Fuyu persimmons (either firm or slightly soft)
- 1/2 cup Vegetable-based butter substitute
- 1 tsp Cinnamon
- 1/2 tsp allspice (can be substituted with another holiday spice such as pumpkin pie blend, cloves or nutmeg)
Instructions
- Preheat oven to 375 ℉
- Begin by thoroughly scrubbing the persimmon skins, removing any surface dirt.
- Slice the persimmons into disks, around 1/4” thick, being careful to remove any seeds that might occasionally appear.
- Place the persimmon slices in an oven-safe pan with enough space between them to ensure consistent heating and airflow.
- Melt Healthy Spread or butter substitute like a canola or vegetable-based spread. (Do not use real butter, as it has low smoke point and will burn.)
- Once the butter substitute is melted, spread it lightly on the persimmons using a brush, or carefully spread it with a spoon.
- Lightly sprinkle pumpkin pie spice, cinnamon, or some combination of classic holiday spices to suit your taste. Cinnamon, cloves, nutmeg, and allspice are all good options.
- Bake in the oven on the middle rack for roughly 45 minutes, or until suitably soft and browned. When done, they should be a beautiful red-gold color, enhanced by the spices - slightly firm on the outside, and almost creamy soft on the inside, but this super easy dish can be adjusted to suit your taste for roasting them until until soft or leaving them a tad firm.
- Enjoy!
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R. L. JOHNSON is our Co-Publisher and Creative Director. Bethke studied at the prestigious ArtCenter College of Design and began her career as a professional photographer in Los Angeles. She moved into graphic design and art direction when she relocated to Charlottesville in 1994. As our company’s co-founder and visionary, she enjoys all aspects of storytelling.
