The local ACME, which has terrible produce, has good persimmons this year. I don’t know why.
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Bill
You can eat a Fuyu persimmon before fully ripened (while still firm, crunchy). It is a non-astringent type. I prefer eating them when they are firm than when they are soft.
While firm, they are not as sweet as when they are soft/fully ripe. I prefer crunchiness to sweetness. But it is your choice.
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Do y’all have Food Lion out that way? They’re the only regular grocery store I’ve seen to have them in my area.
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@a_Vivaldi — One of our neighboring counties… Maury Co… City of Columbia… about 40 mile drive for us. They have a Food Lion and Kroger.
That is the largest City within one county of us.
My wife works for a hospital there and occaisonally will stop at Kroger and shop on her way home.
I have already asked her to check for persimmons this next week.
Does Kroger normally have persimmons ?
If not… i will have her check out Food Lion.
Thanks
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Couldn’t say if Kroger has them. Our Kroger closed when I was a kid.
Food Lion has been decently consistent in getting less common stuff in. They sometimes have lady fingers bananas, pomelo, etc. Granted, Hispanic grocery stores now are a lot better for bananas, sapote, tuna, and such, at least in my area. But not for persimmons, naturally. I guess I we need more Asians so we can get an H Mart or something. Pity average Americans have such a narrow selection of fruit they’re interested in.
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Kroger where i live usually has fuyu (prob jiro) and often times they have Hachiya as well.
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@Preston … hope we can find some this week… i am all out of wild americans now… having withdrawal symptoms. I need some kind of persimmon fix 
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Gwang Yang non-astringent Asian persimmon: who has eaten one and can report on taste? Am thinking about grafting it here in Maryland. A commercial orchard here in MD grows Gwang Yang exclusively but I never see anyone commenting on this variety.
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I ate my first Hachiya today and it was sweet, soft, and had a good taste but I’m with you in that I prefer the less sweet but firm texture of the Fuyu.
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It ripens very late for me but ought to work for you. I prefer Tam Kam to it.
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I don’t know that there is anything that makes it better than others, although maybe it is supposed to be a bit more cold hardy? Another orchard resells their fruit at a local farmers market ($8.99 for 4 pieces of fruit!) and a neighbor gave me one when they bought some since they know I love persimmons. Tasted like a regular non-astringent and no better than an average one I’ve had from a grocery store. Of course that is just one piece of fruit, so maybe it is better than the one I had on average.
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How long did you keep your first Hachiya with a banana?
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The one Hachiya that I ate was in the container with the banana for two days. It was a little soft when I put it in. The other two aren’t ready yet.
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Thank you so much for posting this! I intend to dry persimmons, when I get some.
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l guess persimmons at Publix’s don’t last long. I went by today and all the Fuyu were gone. I bought 10 of the Hychiya. I’m hoping that some of these will make it until December 22 when my Georgia grands visit.
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I dried some made into fruit leather many years ago. They were seedy so i smashed them and used a fork to pull out the seeds like a rake. It was a lot of work with wild persimmons!
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Fuyu found… Columbia TN… Food Lion.
My first bought persimmons. 2 for 5$.
The check out guy asked me what they were
We may eat one fresh… and dehydrate the other.
I have a IKKJiro growing here… will this Fuyu be similar to IKKJ? or is IKKJ thougt by most to be a lil better?
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Those look like some sort of Jiro. A lot of “Fuyu” aren’t truly Fuyu in the States.
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Here’s to hoping the drive was worth it! If they’re anything like the ones our Food Lion sells, they’re pretty decent. I’d say better in the firm stage than the soft. Unfortunately, can’t compare with IKKJ as I’ve never had it.
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