Be careful when eating this fruit!
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- Опубліковано 5 гру 2022
- Be careful when eating persimmon! Depending on the type of persimmon, you will want to eat it at different points when it ripens.
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Try biting into a Hachiya persimmon while it's still firm 👀 have you tried both of these persimmons yet?
No, but I'd like to!
Yes and I prefer it that way, not super firm like how you said you ate it but medium and it is actually my favourite like that. I heard it can give you ab bit of a stomach ache but I feel fine whenever I eat it. Maybe everyone else should be a bit cautious though.
Oh and by the way I hate it when it's soft.
No, I’ve only tried the second one. Is it good???
I eat it firm/medium too, I can't even imagine eating it that soft and mushy. I like it firm and it doesn't give me tummy aches.
Her : "Fuyu is more firm and Hachiya is super squishy"
My fried brain at first second : *tomato?*
I'm too
same here lol
glad im not the only one
Yo same💀
Not too far from the pulp of the tomato as for consistency really 😀
I'm eating the soft one rn and it tastes really good ngl. You can make some non-cooked pudding with it just by adding only cacao inside.
4"69"th like
@@anwar-ri9br woah
500th like now 😭
I just can't get over that slimy texture it has. Bleh. I love the small round ones though :) I never let them get brown inside and like them crunchy like apples 😋
or make persimmon cookies
Fuyu doesnt always have brown flesh. That usually occurs when its overipe. The hachiya you showed is also super ripe. I like em less aged than that.
Yes!! thats why i like hachiya better
Exactly. She allowed the seeds to harden. Weird
Persimmons are the best when it still crunchy
In iran we say ,khormaloo, its so delicious
Nah it’s a different type of species
A much smaller variety grows wild here, and I love picking them in the fall. I even made persimmon bread at the suggestion of a fellow forager, and it turned out so tasty!
Is that in the U.S.? Is it the native American persimmon? Diospyrus americana is the botanical name, I believe. And I think there's another American variety as well, which is native to America.
@@SY-ok2dqIdk about his, but when I was growing up, in Indiana, we had a persimmon tree that produced orange fruit about the size of strawberries. When picked at the right time, they were squishy and sweet, but it still made my mouth feel dry if I ate too many.
We would take the seeds and cut them open. Inside, you would see the "embryo" and we would use it to "predict" the coming winter weather. If it looked like a fork, winter would be warm with little snow or frost, if it looked like a knife, it xould kean winter would be mild, chilly with some snowfall. But if it was shaped like a spoon, it could mean winter was going ro he harsh,very cold with above average snowfall.
@@SY-ok2dq Yes, that's it! They're really good! :3
Persimon bread😮? I need that recipe
@@milliex58Seconded! ☺️
It looks like a tasty tomato but don't let it Fuyu 🍅 😂
Fr
Underrated comment
Ahhh I see what ya did
Ba boom
Acai what you did there
My college roommate's mom would send him Permissions and kimchi, and he would get excited if the box was wet and leaking because it meant that the persimmons were ripe. He would tear the box open and sit cross legged in front of the coffee table and alternate between bong rips and bites. He would leave a sticky mess every where, but nobody bugged him about it because he was all the way across the country from his mom.
It's so sweet that you held onto this memory. 🙂
Aw😊
Love this
@Harley Quinn I haven't spoken to him in years, but I have a feeling that if they're both well, they're doing fine. He was a little bit lacking in motivation at the time, but overall a really good kid. Super chill. Wish I had been in a better place when I met him, we'd probably still be friends.
@@HarleyQuinn-gu1kn Don't do that to yourself!!! College is different. You get to PICK your classes, you can decide what your schedule looks like, who you associate with. I know that it's hard, but maybe childhood isn't supposed to be the best part of everyone's lives... Maybe you're just a late bloomer and you're missing out on YOUR chance to get better and get what you want. Starting with online classes is great for a START, but don't resign yourself to NEVER being able to do it. Try saying "not YET" instead of "not EVER".
Hachiya are my favorite!! They grow in the Mediterranean as well and they're such a treat
same! they taste amazing but ive never seen one with a pit before😭
My great grandmother was armenian/georgian and she used to feed me those when i was young!
Hi, I'm Egyptian and we are eating the Hachiya one all the time.
I was surprised when I knew about the Fuyu one and wish to try it.
A tip for picking the ripe sweet Hachiya is dark orange with no lighter spots. also you can remove the green part and eat it as sucking it.
Yesss I live in Egypt too and I was in the comments looking for an Egyptian 😂
It's called kaki here and it's so yummy
If you’ve ever mistakenly got deodorant on your tongue before that’s what eating a unripe Hachiya persimmon is like
Yes that's exactly what it tastes like when it's not ripe, good description.
I- still don’t know what it tastes like yet even with this
I'm gonna spray some deodorant and taste it brb
Edit:it feels starchy, almost bitter like unripe banana and the frangrance in the deodorant linger in your mouth
@@zethid4895 oml u actually did it lmao
@@zethid4895 lol 😭 nooo
Try freezing hachiya persimmons. Then use a spoon to scoop it up.
The 2nd one is how north American wild persimmons are, they're a lot smaller but you basically have to wait until they get so soft they are almost rotten
If you freeze the second persimmon and let it thaw just a bit before eating, it tastes so good and it’s perfect to eat on a hot summer day! I remember eating it like that at my grandparents house in Korea and it’s so good 🤗
Ooo, thank you for that idea!
Omg that's how my parents eat them during the summer as I grew up ( I'm korean)
Where I live is a winter fruit. Trees have dropped all their leaves but fruits are still tight up there, not even snow can disturb them
They grow in the summer in korea? So lucky!! Winter/autumn is the season in Spain 😢
They grow wild here in the southern United States and I wait patiently each fall/early winter for them to start dropping and will collect them every day to make sure I get them before birds and bugs do. You have to eat them very similarly to how you'd eat Hachiya and wait until mushy! I usually dry them out to make something similar to a dried fruit/ candy snack 😊 or you can make jams/jellies, use them to make sweet breads, make ice cream with them (my mom does this), add them to pancake or waffle mix (my favorite way to use them!) for a fall breakfast treat, make cakes with them, make cupcakes or muffins, incorporate them into icing, make smoothies, make cobblers, use in different pie fillings (one thats actually pretty good that I've tried is a pumpkin persimmon pie and a strawberry persimmon pie), use them in honemade poptarts, jellos, and add them scooped raw on top of different foods like fruity ice cream/breads/cakes/crackers/fruit and yogurt bowls/etc, or just eat them by themselves ❤ just some examples I've seen done in the state I live in! Enjoy 😉
I have never heard of this in my life, I thought it was a tomato at first 😂
same
SAME
Really? In my country is a fruit like others, where are you from?
Same
@@giannaberetta878 North America! That’s probably why I haven’t seen any 😂
I’m glad that the first impressions with the hachiya persimmon seem to be universal. I thought it was dying when I first ate it
I’m not sure what kind of persimmon it was, but the first time I had a persimmon, I was at a park in Northwest Arkansas with my family, and my Grandpa and my uncle were throwing sticks at a persimmon tree in hopes of knocking some down. I ended up getting some for myself, and got to literally taste the fruits of my labour. It was so sweet and delicious! :)
Here in Italy the super soft one is the norm. I remember when I was in high school and brought the harder kind at school once and my friend were super weirded out by it because they had never seen it 😂
same for me except I'm from south america, didn't know the firmer fruit existed until now
have you ever tried freezing them a bit They are like natures icecream.
@@liliflafi5644 YES! I do it sometimes! They're delicious ❤️
same in Portugal
@@liliflafi5644 I've never heard about doing it, but I like them a lot so I'll definitely try :)
Damn never knew about this. Pretty sure I grew up eating the hachiya type since everyone said if you don’t wait until a persimmon is fully soft and ripe it won’t be sweet at all and will leave a weird taste in your mouth. Was really surprised when I eventually tried the fuyu type and finding out it would be sweet and crunchy before it turns completely ripe
Persimmons are my absolute most favorite fruit. Growing up my grandma and grandpa had a persimmon tree that grew Hachiya persimmons. For years it was the only kind that I knew existed. Now though, visiting the persimmon museum in Japan is literally on my bucket list. 🤣
I've only ever eaten a Hachiya persimmon! In fact we have some Hachiya persimmon in my house rn, we are just waiting for them to be ready so we can eat them
Tips: persimmons continue to ripen after they’re picked! Sort of like avocado does. Put them in a dark place - preferably in a paper bag, at room temperature but even a dark shelf outside of the fridge is fine.
The paper bag holds in the ethylene gas as it ripens, which makes it ripen quicker!
I’ve mostly had hachiya - maybe fuyugaki once in my life. My dad warned me and taught me well how to eat them.
The Rules:
1) ALWAYS wait until it’s soft. Squishy soft. It will feel like an almost rotten tomato. When you think it’s about soft enough, wait one more day.
2) ALWAYS peel it, because the skin is also very astringent and the skin and leaves can cause stomach distress.
3) NO holes 🕳 but small black spots are fine! They don’t affect the fruit itself it’s just sunspots from hanging on the tree
Still, as a kid there were a few times when I made the mistake of eating hachiya persimmon slightly underripe. It’s a delicate balance between astringent as rubbing alcohol, edible and sweet, and rotten. There’s a perfect sweet spot before it’s unbearably pungent/fermented, but when it’s soft to the touch - like squishy soft.
It’s really best just to wait, though bc you’ll never ever forget how stringent it is and how much it hurts like your tastebuds literally dry up and shrink away from it screaming and grabbing each other for comfort - and if it’s doing that to your mouth, just think about what it’s about to be doing to the rest of your esophageal tract and stomach! I can tell you from experience... if you are curious, (just ask me or Janelle, don’t try it, yourself! 😅)
This is such a great comment.... but the 'screaming and grabbing each other for comfort' GOT ME TUHGETHA! 😭😭😭🤣🤣🤣🤣🤣🤣🤣🤣
Dude, legit, who was the first person to ever try one of these and think, "hmm this makes my taste buds want to scream and cry and run away and it's also giving me mad shits but I bet if I let it get just about rotten then it'll be on point 👌" like bro wat 💀
@@pizzlerot2730 right?! Lol they were probably starving and it was the only thing they had left - you make me curious to find out bc there must be a story about this.
@@-Reagan yeah I'm sure you're right, it's just funny to think about lol. The name of the process is actually called "bletting", it's basically kinda ripening until it's slightly rotted which is going on here, and it has to be done with some fruits like persimmons, medlars, quinces, and others to reduce the compounds that taste bad or lead to GI distress. I'm sure it probably originated from times when food wasn't plentiful and people needed to eat whatever was palatable to survive, and they found that these fruits that they'd previously thought weren't very edible could actually be eaten when they were super over-ripened. Or possibly when people had a harvest that stayed on trees too long and got hit by frost (which jump-starts the process) and they tried to salvage what they could. Very interesting to think about though, and also hilarious to imagine some guy shitting his brains out and then thinking to himself, "idk let me give this another shot but this time with more rot and stank on it" 🤣
Yes, we put them in a pot with apples when we want them to ripe faster ☺️
This what I NEEDED! Last night I had a persimmon for the second time ever and it was the Hachiya type but I didn’t even know there was a difference. The first time I had the Fuyu type and I really enjoyed it so I wanted to try it again! Well, when the fruit started sticking to the roof of my mouth and my tongue and sort of peeling I thought it might been an allergic reaction😰 So I quickly brushed my teeth, tongue, and roof of my mouth to get rid of the peeling and waited for whatever happened next yet nothing did😭😅 So thank you for the explanation!❤️
I ate a banana that wasn't ripe yet and it gave that starchy feel and it wasn't sour but it wasn't sweet either idkh to explain it but it was soooooobaddddddd😖 the banana was a "bb" species lol idkw it's called but i put it in the fridge and it was getting brown so i thought it was ripe but it wasn't 🥲
if u want to ripen ur banana dont put it in the fridge..
@@catelynnes8377 Brown paper bag
@@catelynnes8377 was it really big? Plantains look a lot like bananas, but they're super starchy and not sweet at all. It's much more like a potato than a fruit.
If you have plantains, I recommend keeping them until they go super brown on the peel, then use a knife to separate the peel from the fruit, cut the fruit into 0.5 inch wide slices, and put them on a greased baking sheet. Sprinkle with salt. Throw them in the oven at high heat for like 10 minutes.
Baking plantains is quick and easy, and it brings out their sweet undertones while softening the fruit. A little kick of salt ties it all together.
My neighbor when I was little was a woman from Nigeria, and that's the way she always cooked them. They're so good.
@@TheBluestflamingos Hi Julia no i don't think it's a plantain it's tiny😅 unless Publix is selling bb plantains 👀 i wrapped it in half a paper towel (i ran out of paper bags🥲) now it sleeps on my counter😴
Tried them both, the first one is great, crunchy sweet, and my favorite one, the second one was also great, it was pretty fun to eat and also sweet.
❤ I've had both. And I love the pudding persimmon, you are soooo right that type can't even be remotely firm. I've been trying to convince people just to try again when its ripe ❤ thank you
Well I learned something new today! :D
they must be frozen first they are a winter fruit which is why they are harvested after the first frost they are lovely
@@raquielyHere in U.S they don't ripen until late fall or early winter. They are smaller than these and full of seeds. Folk lore says bite the seed and split it. What ever eating utensil the insides of seed shows will dictate the upcoming winter.
@@icuabc1235hmmm.
What part of the US are you from?
I've heard no such folklore.
@@Lyddiebits yeah it's like a fork, mild winter
Spoon, a lot of snow
Knife, a bitter cold winter.
I'm from and still am in Oklahoma.
@@icuabc1235you are probably talking about the American percemon. It's a smaller fruit. The hathiya is from Asia and is bigger.
@@blackbway I think I said in the U.S and also they were smaller.
There was a sale on persimmons at M&S, 3 pack, all of them 30p. I bought like 10 packages. I love persimmons so much
My grandparents use to make persimmon cookies. I haven’t had a persimmon since they passed away. 😢
when i was in sixth grade there was a bunch of persimmon trees right next to the fence that closed the playground off from the woods. we used to collect them and eat them. they tasted very chalky, like the soft one when firm. our teacher actually made persimmon cookies for us and they were the best cookies i’ve ever had to this day!
That’s so sweet persimmon cookies r the best
I've never heard of using them in cookies only jellies! Interesting 🤔😁
That makes so much sense I thought I just got a bad batch my mouth was instantly dry I was like omg am I having an allergic reaction ! 😅
Shock them in cold over night, outside or fridge work both. It'll make the compound that gives that feeling break up.
Same! This is eye opening
That is the type we had growing in our yard I use to climb it and sit in th tree and squish it in my hand and eat it like a crazy little wild animal, I was about 4 years old it was so fun and yummy until I ate to many 😂 and persimmon cookies are yummy 😋
I didn't knw there was so many different varieties❤
We have native persimmon here in Kentucky. They’ll give you “lock jaw” if they’re not ripe.
Lock jaw as in tetanus? As in rust ?
We do? I’m in Kentucky and I thought they were tomatoes 💀
@@mikebearpig7425 Nah not literal lock jaw, they’re just so bitter and sower it makes it hard to open your mouth for a few seconds.
Agreed, same here in Arkansas. I've never seen a persimmon that large though... ours are usually about the size of a key lime.
@@Baby_Bebbi_The_Fur right, I'm from KY & never knew this 😂
I've definitely made the persimmon mistake. I follow a UA-camr called The Weird Explorer and he's all about fruits. He's the one who taught me that there are two different kinds of those, and one has to be almost too soft to be close to edible
Yes the round fruyu one has to be soft if not just don't even pick yet it'll be too bitter
@@creepy-kitty you have it backwards. The round, fuyu persimmon you can eat completely hard. They are sweet and non- astringent. The hachiya with the pointy bottom have to be eaten soft.
@@Alayne985 I mean I ate a hachiya completely hard a few days ago
Not astringent and very sweet
Wild persimmons grow where i live in missouri, if you eat them when under ripe they make your entire mouth feel like cotton.
The first time I tried it my experience was like yours, felt so dry and chalky in the mouth. It's delicious when it's soft. I recently purchased the smaller persimmons, they were red inside and looked like a tomato, not brown. I put them into an argula salad instead of tomato and used fennel instead of onion. Cut up some ginger for zing, and added pumpkin seeds and flax seeds. Was awesome with raspberry vinegarette, like a desert salad.
I had a persimmon tree on my property growing up and it was the soft kind. I didn’t realize that there were persimmons you could eat firm, so the first time I ever saw someone take a bite out of a firm persimmon I was absolutely horrified lol.
That's a native variety to north America. The Fuyu is Asian and has been selectively bred.
Its like eating chalk
It’s like eating chalk only if it’s not ripe enough. If they’re nice and orange but they’re still hard, put them in the freezer overnight. then they should be sweet enough to eat once they thaw.
Persimmon is called "caqui" in 🇧🇷 and I just eat it directly, no spoons. So delicious.
A graça do caqui é ter que lava a mão de comer
Caqui é muito bom 💜💜💜💜
Caqui (molinho) e caqui café (durinho) ❤
That’s cool in japan it’s kaki
In Germany we say "Kaki"
The description of the Hachiya persimmon sound like it has tannins.
I love persimmons with whipped cream.
A bunch of us kids grabbed some Persimmons off somebody's tree When We snuck through their yard walking home from elementary school - biggest mistake ever! LOL that was a 1982 I have not eaten a persimmon since😂
I have persimmon trees around my house but they are smaller than those persimmons (and not that bright color) and are bitter until they get more ripe, I made pies with them for Thanksgiving this year. (I'm from Arkansas)
Cool! My neighbor has a persimmon tree
wow! it sounds like it might be a virginia persimmon, they're native but not sold in grocery stores
We always buy the hachiya persimmons because the sweetness of it when it's ripe is the best!!! You don't actually have to wait for it to be too soft and soggy like that, it's ripe enough when you can press it amd feel softness, or if you sun-dry them like how they do in korea your don't need to wait for them to ripen because once dried enough they turn sweet too
I’m from Italy and I actually have a tree of the soft kind in my garden, used to suck on them when I was a kid, you brought back such happy memories 🥹
i LOVE these fruits they give me a nostalgic feeling tbh
There's a persimmon farm down the road from me, and they sell baskets of them in season. They mainly sell baskets of the fuyu, because the hachiya is what they use to make traditional Japanese style sun-dried persimmons, which are sooooooo delicious. 😋
Dude I thought all persimmons were like firm hachiya because that was the type near my house. That’s why I was always confused when youtubers or anyone on the internet used firm persimmons because all I could think was “DO YOU GUYS NOT HAVE SANDPAPER TONGUES?” Like I knew you could wait until they were super super squishy but they’re too sweet for me by then, but I was baffled every time I saw people est or use firm persimmons in their cooking. Thanks, lol
Sometimes it's so bad you have to go to the hospital because your throat completely dries up
I've never tried persimmon! I'm not always sure about trying new fruit, but when i have an idea what to do that makes it easier, so maybe I'll try them now!
I need to send this to my mom. When I was a kid, she got tired of me complaining that it made my mouth feel funny and me "wasting" them so she stopped giving me any. Turns out I was right. Listen to your kids.
Did she not eat them herself?
Sounds like an allergy
@@jemadamson2715 yeah, did the mom not know how tasted or should have been eaten? Seems weird that she would give her child something she refused to try.
I used to live in a house where there were multiple trees or both types.The Fuyu is really good for a snack or chopping up in a salad. The mushy-ripe Hachiya makes a great sweet loaf (like banana bread) or a steamed pudding (which is how my mother grew up eating it which was a little similar to the persimmon bread). Most recipes have some warming spices similar to pumpkin pie. So good!
Yes ive made a quickbread
Which one is good to make dried persimmon
We have it in Georgia, too! We had the hard type in our yard lol, We call it "Karalioki" in here.
My grandma used to buy persimmons for me as a child, since it was one of my favorite fruits. Here in Brazil tho, we call them "Caquis". They're sooo good.
Actually in Egypt we only have the Hachiya type and we always eat it soft ofc. , but the other day I watched a Korean UA-camr saying she likes persimmon firm and it literally shook me 😂
UA-cam really out here recommending me all the persimmon videos when I'm super allergic to them 😆
I had a persimmon the other day for the first time. Made my mouth mildly itchy, then I violently threw it all up.
So I’m assuming I’m allergic to persimmon as well?
Lol can I ask how you found out?
@Nikki J When I eat them my throat swells closed and my mouth puffs up like one of the Kardashians lip fillers. I found out when I Ate one and almost died. But a lot of plants trigger anaphylactic shock in me, I'm even allergic to most kinds of grass.
@@ItsYaBoiV yikes!! I’m allergic to grass too but it just makes my skin itchy. I do have pretty severe asthma though but no anaphylaxis. My friend has anaphylactic allergies to dairy, and any kind of meat from a four legged animal. That sh*t is rough.
Thank you for answering and best of luck to you!! :D
It's because they're in season rn so everyone is jumping on the video train.
in italy we call them “caco mela” and usually we eat the squishy one, in rural parts of towns especially in the north italy there are a lot of houses with trees full of them in autumn and they are soooo good😍
My grandparents in Korea used to freeze the soft ones, so that when you take it out of the freezer, you can have it like sorbet. AND ITS SOOOO GOOD
Yep! I actually didn't super mind the furry feeling in my mouth from the hachiya, though I won't go so far as to call it pleasant
Be careful, when they're not fully ripe they have a certain chemical that causes the astringent taste/feel. Eating too much of it while unripe can cause the stomach content to clump up and cause blockage in your intestine. In the past people have died from this because of the lack of treatment options.
It’s like when you think a plantain is a banana and peel it and take a bite. Super chalky and very dry in the mouth almost felt like I bit into straight chalk cotton. I can only imagine what an unripe Hachiya is like.
@@liliumjade good to know! I'll make sure not to do that again.
I didn't realize persimmons were so uncommon, people can't realize that it's unripe, or have someone tell them. .
@@Juneessary they’re really uncommon where I live, I don’t think I’ve ever seen one in real life, only have heard the word
Omg that's why my mouth felt so weird!!! Thank you lmao
I have a persimmon tree and we have both kinds! They are delicious and I’ve bitten an unripe hachiya persimmon, it made my mouth feel like it had millions or thousands of microscopic seeds. It went away in like an hour! I love both kinds of persimmon.
Hachiya persimmons are quite popular where I live, especially rn, in late autumn/early winter. If you leave it outside or in a freezer, it becomes super soft and sweet very fast. Or you can put it with some apples, it will ripen faster. It's not my favourite fruit (too messy), but it's really nice to have sometimes.
In East Asian countries they're about as common as strawberries or peaches or any other seasonal fruits.
Now I live abroad and almost no one even knows what persimmons are, which is really weird because they sell them everywhere in almost all the local supermarkets.
Yeah same in the Balkans of Europe, i thought persimmons were as common as apples lol
I thought they were called Kaki (I'm from Eastern Europe)
@@Ion_el Kaki means Persimmon in Japanese, but those two are a variety.
@@mahanaimshines4540 oh ok
I just finished eating a persimmon…the fuyu type. My UA-cam is watching me 👀
It always is and always will.
My grandma always gave the the squishy ones for a snack!
There is also a type of persimmons that grow native in North America! They are much smaller and have a dusty pink coloring. Like the Hachiya persimmon, they have to be super soft before eating. Delicious when ripe- astringent when firm
I would freeze hachiya persimmon and scoop it like ice cream, it was sooo good!
There is a smaller variety of soft persimmon that grows wild in the Southeastern United States, the astringent properties when unripe are very well known.
When someone is in a bitter mood or has a poor expression on their face, it's often compared to having eaten a green persimmon.
My grandma used to always get us the Hachiya ones when I was growing up so I’m used to eating them super soft 😂
I had the same exact experience. It took me a couple of years to give persimmons, in general, another chance.
We call this fruit "kaki" in our country. The firm one is called "vanilla kaki". It is pretty common fruit in autumn.
In Italy we call it kaki too, but I only knew the tipe that you should eat when is soft
In French we call it kaki as well and it’s the tastiest fruit, It don’t contain any sure flavour like other fruit has, WHEN VERY SOFT of course, otherwise it will be kinda similar to lemon with a very very weird texture.
We call it xurma in georgian
we call it that in Brazil
Brasileiro??
My grandfather has the second type of persimmon tree in his backyard. I remember going to his house and eating persimmons in the fall
You use the Hatchia in baking only. Learned that the hard way. 😂😂😂
My grandma had a persimmon cookie recipe using hachiya persimmon. They are so good!!
Theres also a crunchy kind also and its my fav type of the fruit!😋
I started having persimmons a couple years ago. Since they’re seasonal, it feels like a fall/winter treat!
My grandparents grew the ones that you need to eat soft, so I thought that you needed to wait for all persimmons to be soft before eating
In Kentucky, there’s persimmon trees that grow wild and you bite into a green persimmon, it will guarantee you a permanent pucker fir the entire day
I’ve had both and I looove them but some of them do not make your mouth dry.
I have a wild persimmon tree here in NC, it’s the same way you have to wait til it is very golden almost like falling apart in your hands it’s so sweet and tasty. The opossums love it 🥰 ❤
There are soooo many persimmon varieties, these are just the 2 "main categories".
They mainly sell the "fuyu" type in grocery stores so don't worry
they sell neither on the stores where I live lol.
@@alecity4877 regional difference, they don't really sell persimmons where I live either, they're rare in stores
I've eaten both. I love them. The trick to eating the hachiya is to cut it up small and drink lots of water. The tannins make it very dry. It's similar to dry grapes.
My grandmother always made persimmon bread, that shits bomb
I grew up eating the Hachiya type and it used to be my childhood favorite. If you were raised in Vietnam, you can definitely relate
The second one is my childhood snack I would eat after I come home front school
I actually grew up on Hachiya persimmons because they were what the local persimmon orchard grew, and then got deeply confused for a while when I went to get persimmons from elsewhere and they were Fuyu persimmons instead.
Yes we have them both in Brazil and they are delicious! But you should wait until it is really ripe to eat the second one
Caquiiii❤❤
como voce chama o hachiya e fuyu?? aqui em portugal a gente chama os fuyu "de roer" 💀
@@alexis6399No Brasil o hachiya a gente chama de caqui rama forte e o Fuyo de caqui chocolate ou caqui fuyo mesmo
Growing up, I only ever had the Hachiya, super soft ones. We didn’t have them very often, it was kind of a special treat for my mom and I to find them in our tiny west Texas grocery store.
I never knew about the firm ones until years later I bought one, took it home and kept waiting for it to ripen up. It never did and went moldy. Lol. I had no idea that the firm ones stayed firmer or were that brown color inside.
Good to know.
I love this in the 1930s my grandma was a kid in Chicago IL
No one understood what to do with the persimmons.they threw out all of them every shipment..
They knew because her and her siblings would go get the crate😊
I actually have never had the brown persimmon! I loooooove the soft persimmon, it's sooooo good ❤❤❤❤
I’ve never tried them, I would def like to tho, and it’s great to know the difference in kinds!
when buying them see the mole on top of the fruit if is square is the Brown fleshed type
Neighbors once had astringent varieties and we could eat as many as we wanted. When the persimmons stay on the tree until December, it’s like you find the ice cream tree from your dreams 🤤
In Turkey, I've only seen the Hachiya type everywhere and since it was my first time trying Persimmons I genuinely thought why these fruits were always so soft and messy, and so sweet of course. So I made milkshakes out of them
the second one is the most common in my home town, and it’s one of my favourite fruits in life
i think i only tried the first when i was like 17 yo, and i love it so much bc it’s easier to eat, you can take it on the go and eat it like an apple (the texture is similar too)
love it 🤌🏻
My grandparents have a hachiya persimmon tree in their backyard so that was the type of persimmon I grew up eating. 😊
I'm JAMAICAN 🇯🇲 and I was in Ukraine for a few months, arriving in January, it was my first time seeing those fruits and was in total awe at it's look and taste...THEY ARE WINTER FRUITS and you will not find them in any other seasons.... bought them from KLASS supermarket on 23rd in KHARKOV.
Wah gwan.
@@SproutiusShrubiusthe16th mi deh yah
@@promisemadepromisekept.7575 Walk gud, yer?
@@SproutiusShrubiusthe16th yu tu mi fren....... chups 😊😄
@@SproutiusShrubiusthe16th WAIT..... a weh yu deh?
Years ago I used to have a tree of the soft kind at my parents house ❤ I remember being upset not having the hard kind and not eating with pleasure. I really miss it nowday, also the hard kind is become way more popular and the soft kind it's hard to find at the market 🥺💔
Thank you for sharing , I recently received both, never had the longer bigger one before and was a little scarred to eat it, but I love
Persimmons! So they are sitting! Now I can’t wait to try it!
My grandma has a whole persimmon tree in her back yard and I make sure I make every season
Persimmon tastes heavenly! I craved it last year when I was having a fever and my mum bought it for me even tho it’s expensive because it’s imported from South Korea.
I had always been wanting to try it because of Kdrama LMAO
They actually grow quite easily here in South Carolina :) there's a HUGE persimmon tree growing on the side of the road across from my neighborhood lol I pick them every year. If I'm not mistaken, persimmons are fairly common her in SC, so we see farmers markets and road side fruit stands selling them all the time in huge bags or buckets 😀
@@lunaballuna Oh, nice to know that! I’m quite jealous of you. Here in Malaysia, persimmon is not a local fruit and it’s quite rare to find it sold unless it’s in markets that sell imported goods. :(
Koreans often keep the soft persimmons (Gam, or Gaam) in the freezer and eat like sherbet (ice cream) as a dessert. The hard bitter persimmons, called Dan-gam, are dried till they become Got-gam, naturally sweeten during the drying process. Dried Persimmons are a good source of vitamin A to maintain healthy organ functioning and fiber to regulate the digestive tract. The fruits also provide small amounts of vitamin C to strengthen the immune system, potassium to balance fluid levels within the body, and calcium to protect bones and teeth.
I used to eat the second type of persimmon in Italy through the season, and it is one of the most delicious and amazing fruits. I never see them here.
My mom would put the second type on vanilla goat ice cream or rice pudding growing up, and it was the most amazing thing
Hachiya persimmons are mainly eaten dried while Fuyu are typically what people would eat normally. There is another way to eat Hachiya persimmons but I forgot exactly how, I know you put them in a freezer for a bit but forgot what you do next lol. My mom ate them all the time when she used to live in Japan so she told me a few ways to eat them
You put it in an air tight bag when they’re still green and leave them for a week?