Jeff Grossman/NYC wrote:Darn if I know. I've tried several times -- my grocer says you need to leave them on the counter a long time, till they're very mushy -- and I only get something worth eating 1 out of 4 times. So, I'm eager to see what other folks have to say.
Yeah, as I said recently in another thread, I never saw any edible persimmons in Nyc. Although of course I didn't scour every single market of interest. The Fuyu ones are the most common because they are hardier. And they take forever to ripen and can be a crap shoot in my experience. The Hachiya are much more delicate but much more explosive in flavor, although they must be a pain to transport. When I lived in Berkeley I could barely get them home from the farmers market without them exploding.
But to answer the original question, eating them is the obvious answer. Hachiya are almost like a puree, so you can cook with them as you would any other fruit puree. Fuyu are firmish even when ripe, so are often used in salads or in dishes much the way people use apples and pears this time of year.