If you’re wondering whether a persimmon is some type of tomato or if it’s even a fruit or a vegetable, let me tell you that the most I know is it’s a fruit that grows and is consumed widely in Mediterranean climates during the winter, although it’s also consumed widely in Asia, too.
Hachiya Persimmon Fruit
As Mediterranean blooded as I am, I have never tried a single persimmon.
I see them all the time in the stores here in Chicago during the winter (like now) and to be honest, the main reason I never buy them is because I tend to compare the taste of a lot of Mediterranean foods bought here with the same taste as I’ve experienced in Italy, Spain, Morocco and California— and most of the time nothing even comes close to that type of freshness. I don’t want to ruin my taste buds or experience with something that will disappoint.
Well, this year I am giving these a try regardless. They look beautiful and I know that I need to let them soften a bit before doing anything with them so I’m going to do just that and then get back to you with the results.
For now, I’ll wait and see…and conjure up some recipe ideas. Persimmon jam, perhaps?
Have you ever tried persimmons?
How would you describe them?
How do you suggest eating them best?