or Connect
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › hachiya persimmons drying out before softening
New Posts  All Forums:Forum Nav:

hachiya persimmons drying out before softening

post #1 of 11
Thread Starter 

Last year, and now this year again, I've bought hachiya persimmons that were fairly hard in the store and left them on the kitchen countertop, hoping for them to eventually soften.  After a couple of weeks or so, I notice that instead of softening, several of them "dry out"...the skin becomes hard and thick and they seem to lose their moisture.  Of course, my apartment is very dry being winter and with the heat on all the time, but is that "drying out" expected?  If not, what am I doing wrong?

 

I end up throwing the dried ones. :(

post #2 of 11

Store them stem side down. If your house is too warm and dry, but it isn't freezing outside, try the window sill.

 

Another option is to do it in a brown paper bag, again, stem side down and keep the bag folded closed.

post #3 of 11

I also have had this problem this year for the first time. How odd. Not sure what happened. They just wouldn't go soft and sweet as they usually do. 

 

On the other hand, it's too bad you threw away the dried one. Dried hachiya persimmons are called HoshiGaki and they are a delicacy. They taste absolutely fantastic!

 

post #4 of 11
Thread Starter 
Quote:
Originally Posted by DeepsouthNYC View Post
 

Store them stem side down. If your house is too warm and dry, but it isn't freezing outside, try the window sill.

 

Another option is to do it in a brown paper bag, again, stem side down and keep the bag folded closed.

 

I'll try the brown paper bag option.  My most recent set also dried out.

post #5 of 11

Same thing happened to me. It got a little wizened before it softened enough to eat- at least I think so. I'm going to cut into it today, but I'm not optimistic about its ripeness. I had left it in a bag with apples for three days and it was getting ripe, then I needed the apples for a recipe. I thought it could finish ripening on its own, but it just stopped the ripening process.

Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Reply
post #6 of 11

Guys, let me solve your problems.

 

Take the persimmon and freeze it 24 hours.

 

Thaw and it will be ready for eating.

 

Trust me. No need to wait for weeks.

 

 

dcarch

post #7 of 11

Will that work for Mangos?

post #8 of 11
Quote:
Originally Posted by dcarch View Post
 

Guys, let me solve your problems.

 

Take the persimmon and freeze it 24 hours.

 

Thaw and it will be ready for eating.

 

Trust me. No need to wait for weeks.

 

 

dcarch

That will change the texture, but the fruit will still not be ripe. 

post #9 of 11
Quote:
Originally Posted by DeepsouthNYC View Post
 

That will change the texture, but the fruit will still not be ripe. 

Have you tried it already?

 

I just had 10, (for a party). Worked everyone of them.

 

Keeping in mind that when they are kind of soft, they are still not ripe (unpalatably astringent ). They must be incredibly soft (mushy) to be edible. This will take weeks.

 

Using the freezing method, it cuts the time down to 24 hours. 

 

This will not work for other fruits.

 

dcarch

post #10 of 11

Take a gander at: http://www.tonytantillo.com/producetips/fruits/persimmons.html for some background on persimmons

Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
Chef,
Specialties: MasterCook/RecipeFox; Culinary logistics; Personal Chef; Small restaurant owner; Caterer
Reply
post #11 of 11

If possible leave the persimmons to ripe near bananas....

Bananas release a chemical substance (ethylene) that causes other fruit to ripen a quicker , it may just ripen the persimmons before they dry out. 

But even if they do dry out , they can still be used trust me.

 

Also the paper bag idea is great <_<

I have used newspaper once and wrapped avacados in them to ripen faster, so i assume it works with persimmons.

 

Also Petes post is very helpful and accurate.

I usually buy the fuyu.

 

Brazilian and a persimmon lover :rolleyes:.  

 

http://www.ideas-smart.com/bananas-ripen-other-fruit

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply

Today you are You, that is truer than true. There is no one alive who is Youer than You.

Dr.Seuss

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Food & Cooking
ChefTalk.com › ChefTalk Cooking Forums › Cooking Discussions › Food & Cooking › hachiya persimmons drying out before softening