It depends on where you live, and there are different varieties that can be eaten at different ripeness, like one variety has to be fully ripe to mushy to eat or else it tastes astringent and can give you a tummy ache if eaten unripened, but another variety can be eaten before it goes mushy and it's a little crunchy. You should check to make sure there are no seeds in the persimmon before blending though. Normally they are in season the end of autumn through to middle of winter. If you are in a region of the world where you can not normally find them in your regular store, if you have an Asian supermarket near you try there.
Be sure not to use Fuyu Persimmons which are more flat than Hachiyas. Those are the ones that stay pretty firm unless over ripe but it wouldn't be right for this texture of dessert. They usually best just eaten raw and unless they are very very unripe they not really astringent. Hachiyas which is what she's using get very very soft but yeah unlike Fuyus they are astringent when unripe and give you that fuzzy feel on your tounge but its easy to tell my color and feel if they ripe are not. They turn a darker reddish color and are soft to touch. One of my mom's favorite methods for them is to put ripe Hachiyas in the freezer and you can just take a spoon to them when frozen and eat them like sorbet. You can make Hachiyas into jam too because yeah you can blend them into a silky texture cause the flesh gets so soft. But yeah depending on your area you're probably more likely to find them at an Asian Grocery. Just remember that Hachiyas are more tall in shape and Fuyus are more flat.
@@rosieweaselbyif they are unripe just let them ripen for several days. They can ripen even after they were harvested. Edited: i just saw a comment above saying a certain variety will never ripen until they turn too late to be eaten that they still taste good. Sorry about that, I was replying based on the kinds I get where I'm at, which can be kept for a few days if we want them to be soft instead of crunchy.
Sharon fruit, also known as persimmon or kaki, is a tomato-shaped fruit with orange skin and jelly-like flesh when ripe. It's native to China and Japan and is a non-astringent variety of persimmon, meaning it can be eaten firm and ripe like an apple. Sharon fruit has a sweet, honeyed flavor with a slightly crunchy texture and a tannic taste. It can be eaten fresh, cooked, or candied, and some say it tastes like a cross between a mango and a pumpkin.
One of those ingredients is more complicated to get than the other.
That looks so luscious 🤤
Fruity mousse, will be trying this
Is it easy to get persimmons?!
It depends on where you live, and there are different varieties that can be eaten at different ripeness, like one variety has to be fully ripe to mushy to eat or else it tastes astringent and can give you a tummy ache if eaten unripened, but another variety can be eaten before it goes mushy and it's a little crunchy. You should check to make sure there are no seeds in the persimmon before blending though. Normally they are in season the end of autumn through to middle of winter. If you are in a region of the world where you can not normally find them in your regular store, if you have an Asian supermarket near you try there.
@@aeolia80the recipe asked for the kind that have to be soft before you eat them. I wonder how easy it is to get 6 ripe at the same time
Be sure not to use Fuyu Persimmons which are more flat than Hachiyas. Those are the ones that stay pretty firm unless over ripe but it wouldn't be right for this texture of dessert. They usually best just eaten raw and unless they are very very unripe they not really astringent. Hachiyas which is what she's using get very very soft but yeah unlike Fuyus they are astringent when unripe and give you that fuzzy feel on your tounge but its easy to tell my color and feel if they ripe are not. They turn a darker reddish color and are soft to touch. One of my mom's favorite methods for them is to put ripe Hachiyas in the freezer and you can just take a spoon to them when frozen and eat them like sorbet. You can make Hachiyas into jam too because yeah you can blend them into a silky texture cause the flesh gets so soft. But yeah depending on your area you're probably more likely to find them at an Asian Grocery. Just remember that Hachiyas are more tall in shape and Fuyus are more flat.
@@rosieweaselbyif they are unripe just let them ripen for several days. They can ripen even after they were harvested.
Edited: i just saw a comment above saying a certain variety will never ripen until they turn too late to be eaten that they still taste good. Sorry about that, I was replying based on the kinds I get where I'm at, which can be kept for a few days if we want them to be soft instead of crunchy.
If you make this with avocado, you'll get a much better texture.
I like your idea🎉😊
😯 How many?
Is it a citrus type fruit?
Thanks to Margaret Cho, I don't think I can have persimmons...😮
"Sweetened cocoa powder is two ingredients "
She said unsweetened
THIS WAS AMAZING
What are persimmons?
They are also known sometimes as kaki or sharon fruit. What language do you speak, what region? That would help to work out what you might call it!
A chocolate “mousse” made out of what seems to be the cousins of tomatoes? Hard pass.
Sharon fruit, also known as persimmon or kaki, is a tomato-shaped fruit with orange skin and jelly-like flesh when ripe. It's native to China and Japan and is a non-astringent variety of persimmon, meaning it can be eaten firm and ripe like an apple. Sharon fruit has a sweet, honeyed flavor with a slightly crunchy texture and a tannic taste. It can be eaten fresh, cooked, or candied, and some say it tastes like a cross between a mango and a pumpkin.
Euw
It already comes digested