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Old 10-30-09, 03:20 PM   #1
JoelS
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We tried the persimmon

You may remember about 2 weeks back I had an unidentified fruit that turned out to be a persimmon?

Anyway, it finally turned bright orange. We cut it and tried it. No flavor at all, and the texture of a piece of wood. I am going to assume that this isn't representative of the fruit and will have to try another from a different source at some point in the near future.
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Old 10-30-09, 03:22 PM   #2
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it is delicious. get another one
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Old 10-30-09, 03:32 PM   #3
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I missed the previous thread.

Which type of persimmon was it? Fuyu or Hachiya?

Fuyu


Hachiya


The Fuyus are great when they are orange and firm and you can eat them like an apple. They are one of my favorite fall fruits.

The Hachiyas you have to wait for them to get soft and squishy before they have any decent flavor. They work better for baking.
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Old 10-30-09, 03:36 PM   #4
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I am eating a Fuyu right now. They are not a terribly sweet fruit, and have the texture of a slightly under-ripe Peach. The peel is quite firm as well.
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Old 10-30-09, 03:41 PM   #5
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I missed the previous thread.

Which type of persimmon was it? Fuyu or Hachiya?

Fuyu


Hachiya


The Fuyus are great when they are orange and firm and you can eat them like an apple. They are one of my favorite fall fruits.

The Hachiyas you have to wait for them to get soft and squishy before they have any decent flavor. They work better for baking.
I haven't seen Hachiya here (probably wasn't looking hard enough). I prefer them over Fuyu because they are much more juicier and flavorful. WIth Fuyu they really need to be ripe to have any flavor. Also ripening off the vine just doesn't do it for them.

UD
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Old 10-30-09, 03:42 PM   #6
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It was a Hachiya. Pretty much blech.
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Old 10-30-09, 04:00 PM   #7
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I have a grocery bag of fuyu's that came from our tree out back
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Old 10-30-09, 04:24 PM   #8
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Fuyus are MUCH better!
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Old 10-30-09, 05:53 PM   #9
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Originally Posted by msincredible View Post
The Hachiyas you have to wait for them to get soft and squishy before they have any decent flavor. They work better for baking.
And they make a fabulous crème brûlée! That burnt sugar crust really complements the fruit. MsI, have you tried any recipes for a vegan crème brûlée? I've seen them, but wondered if you had any favorites.
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Old 10-30-09, 06:05 PM   #10
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i thought this was going to be about retro golf clubs
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Old 10-30-09, 08:07 PM   #11
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And they make a fabulous crème brûlée! That burnt sugar crust really complements the fruit. MsI, have you tried any recipes for a vegan crème brûlée? I've seen them, but wondered if you had any favorites.



Jeez that sounds good! I'll have to try them that way.

I like them in a bowl with creme...
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Old 10-30-09, 08:08 PM   #12
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It was a Hachiya. Pretty much blech.


Let it get soft and mushy.
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Old 10-30-09, 08:21 PM   #13
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i thought this was going to be about retro golf clubs
I enjoy those old woods a lot more than the fruit.

To quote my brother when he had one in california "now I know what a girl feels like".
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Old 10-30-09, 10:21 PM   #14
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And they make a fabulous crème brûlée! That burnt sugar crust really complements the fruit. MsI, have you tried any recipes for a vegan crème brûlée? I've seen them, but wondered if you had any favorites.
No, I haven't tried any. I actually have never had crème brûlée so I guess I never went looking for a recipe.

I do have a torch though. Guess I'll have to try it out sometime.
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Old 10-30-09, 10:24 PM   #15
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persimmons best enjoyed after you pick them up off the ground. only then are they actually ripe.

otherwise, get ready for serious cotton mouth
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