Persimmons can be tricky.
There are a few different varieties. Each variety can be eaten differently.
Fuyu persimmons are short & rounded. And a bit squatty. They can be eaten raw both ripe and unripe. When the fruit is not ripe it is crispy and crunchy. When fully ripe it is very soft and pudding like. The fruit is sweet and delicious in many different applications. This fuyu persimmon tart looks fabulous!
Hachiya persimmons are heart shaped & a longer. They taste terrible if eaten before very ripe and squishy. But once they are ready, they are sweet and have a silky smooth texture. The puree is perfect for baking. Luckily they ripen after picking so you can buy them firm and let them sit on the table until ripe.
I used hachiya persimmons in my persimmon bread.
It was painful waiting for them to ripen. I bought firm persimmons and they took about 2 weeks to ripen on my table.
But once the bread was baked, it was worth the wait.
The recipe I used was from a little card I found at the grocery store. It was very vague, so feel free to adapt to what you have on hand.
