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Persimmons Don’t Have to Be Puzzling

organic persimmons

Ah, the persimmon. So lovely with its smooth, bright peel, yet so tricky to decipher. When is it ripe? How do you eat it? What’s the difference between the varieties?

We asked Farmer Al for some tips on how to enjoy Frog Hollow Farm’s persimmons. Farmer Al raises three varieties: Fuyu, Hachiya and Chocolate Hachiya.

Fuyu are stout and shaped like a flying saucer. They have a bright orange peel and flesh. Slice them lengthwise and you’ll reveal their gorgeous star pattern. Fuyu persimmons are not considered a juicy fruit, though they have some juice. Fuyus maintain their solid texture. They slice easily and make an excellent garnish for savory dishes and salads. Farmer Al says you can eat them like an apple if you prefer.

Hachiya persimmons have an attractive teardrop shape and gorgeous orange color. You’ll want to watch them and test their softness—they are ripe when they are slightly soft. Farmer Al says you don’t want them to by mushy—they are best when they are firm-soft. The same is true with Chocolate Hachiya.

We’ll get back to how to eat them in a moment. Chocolate Hachiya is a genetic variation of the Hachiya, and it surprises fruit lovers with its warm, chocolatey flavor. While its peel is orange like other persimmons, the Chocolate Hachiya has a brownish - gold flesh that has raised a few eyebrows. We occasionally receive calls from customers saying their persimmons are rotten because they are brown inside. The brown color is natural—the fruit is fine and not spoiled.

Farmer Al likes to eat Hachiya and Chocolate Hachiya like a bowl of pudding. He scoops out the tender, sweet flesh with a teaspoon.

Whether you’re new to persimmons or a longtime fan, try a box of our delicious varieties today and let the fun begin!


1 comment

  • Nice Poct….

    hamza

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