Hachiya Persimmon | The Essential Cooking Guide

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December 1st Seasonal Ingredient - Hachiya Persimmon

I’D LOVE TO HEAR ABOUT YOUR FAVORITE WAYS TO USE HACHIYA IN THE COMMENTS BELOW

Hachıya Persimmons are one of my all time favorite winter fruits because of their custardy texture, sweet flavor, and true seasonality, without much access to the fruit outside of the winter months

I’m showing you how to make hoshigaki, the prized dried fruit made out of the hachiya persimmon in Japan.
Follow my hoshigaki journey at tiktok and instagram: @flowingfoods

Hachiya Persimmon Season: October - January

Where to Buy Hachiya: If you live in a warmer climate that doesn’t get severe frost, there is a good chance they grow in your area: Here is a link to a map, simply scroll down half the page: https://www.thetreecenter.com/hachiya...

How to Ripen your Hachiya: If they are still quite firm, you can set them in a bowl on your counter top like you would other fruits and they will ripen over time, a little slower than a firm avocado would. If you’d like to speed up the process of ripening, once they start to show a little give in the skin, place them in the freezer until frozen and then thaw overnight in the fridge. I should investigate the science behind this, but to be honest, I’m already typing this description, and I had not premeditated that nugget of advice. I’ll look into it, but you should too.

How to eat Hachiya: ONLY EAT WHEN RIPE. Before reaching ripeness the hachiya has a remarkably astringent sensation that coats your entire mouth. It’ll pull all the moisture out and leave you with an amplified feeling of green bananas. When they are ripe when you can easily depress the fruit with your thumb. It will feel like a water balloon in your hand. The skin is edible, but it does meddle with the texture of the inside flesh, so I tend to discard it or reserve it for other uses, like drying and turning into a spice (You can do this with many fruit skins such as tomato to create a really aromatic spice powder. Hachiya recipes are far and wide, mostly applied in sweet applications. Hachiya in their ripe form are a great baking medium because their texture melds into a creamy baked center. I personally enjoy eating them raw, peeling the skin, and throwing in any aromatic ingredients I have lying around the kitchen


Hachiya Persimmon Flowing Score:

Visual Appeal: 7/10
Flavor: 8/10
Aroma: 4/10
Fun Factor: 7 /10
Uniqueness: 9/10
Straightforwardness: 3/10
Versatility: 4/10
Practicality: 2/10
Accessibility: 5/10
Value: 4/10

Final Hachiya Score: 55/100