Hachiya Persimmons: How to Eat a Hachiya Persimmon

The Hachiya persimmon (*Diospyros kaki*) is a fruit from the *Ebenaceae* family. Native to China, this persimmon variety also grows on deciduous trees in Korea and Japan, where growers cultivate them for their deep orange fruits, which are oblong and acorn-shaped. In Japan, home cooks dry these fruits using the Hoshigaki method, which involves tying up the fruits in a low-light area to cure them into chewy dried fruits. Hachiya [persimmons](https://www.masterclass.com/articles/what-is-a-persimmon) are an astringent persimmon type, meaning they have a slightly bitter taste that dries the tongue when eaten before ripening. You can eat ripe Hachiya persimmons, either cooked or raw: Simmer the fruit to make preserves or jams or add it to baked goods. Other names for the Hachiya persimmon include Japanese persimmon, Oriental persimmon, or Chinese persimmon. Hachiyas differ from American persimmons (*Diospyros virginiana/D. virginiana*), which are native to North America and produce smaller fruit and yields per season. A ripe Hachiya persimmon has a bright, red-orange color. Its skin turns soft and pliable and will feel like a water balloon when squeezed. Similar to tomatoes, these types of persimmons have thin, soft flesh and squishy, jelly-like innards and are nearly seedless when ripe. Hachiyas do well in USDA [Hardiness Zones](https://www.masterclass.com/articles/guide-to-planting-zones) 7–10, where the tree’s fruits naturally ripen in the early fall to early winter. Ripe Hachiya persimmons have a sweet flavor with notes of brown sugar, honey, apricots, and raisins. They differ from Fuyu persimmons, which are non-astringent with crisp flesh and an apple flavor. Only eat ripe Hachiya persimmons because unripe ones have more tannins and astringency, making them taste bitter. Here’s how to eat a ripe Hachiya persimmon: 1. __Obtain the fruit__. To harvest fresh persimmons, wait until the ripe fruit falls to the ground. Use a sharp, sterile pair of scissors to separate ripened fruits from persimmon trees, leaving the stem attached. If buying persimmons from the grocery store, select smooth and unbruised fruits. 2. __Wait until it’s ripe__. Unripe persimmons are bitter and less sweet than ripe options. To accelerate the ripening process, place persimmons in a paper bag at room temperature with apples or pears, which give off ethylene gas that encourages ripening. 3. __Wash gently__. Gently wash the outer skin of your Hachiya persimmons because they can rip easily with too much pressure. Avoid washing your persimmons until you are ready to use them. (Store unwashed persimmons in a plastic bag in the refrigerator for up to two days.) 4. __Cut vertically__. Lay your persimmons out on a cutting board. Holding the fruit vertically, use a sharp knife to slice the clean fruit from stem to tip, then remove any seeds. 5. __Scoop into the bowl__. Use a spoon to scoop the fruit’s flesh into a bowl. Use the fruit to garnish ice cream or yogurt or create persimmon purée. 6. __Store in an airtight container__. Use a spoon to mash up the flesh with a squeeze of lemon juice to store in an airtight container in the freezer for up to six months. Use the fresh Hachiya pulp for puddings, pies, or other baked goods. Become a better chef with the [MasterClass Annual Membership](https://www.masterclass.com). Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more. Hachiya persimmons are a red-orange variety of Asian persimmon with a distinct flavor. These astringent varieties of persimmons are high in vitamin C, vitamin A, fiber, beta-carotene, and magnesium.