Until recently, I had never tasted a Hachiya persimmon. These have a more pointy bottom (instead of a flat bottom like the Fuyu) and are eaten very soft instead of firm (Fuyus have a consistency like a pear). One description I read when trying to find out how I'd know when the Hachiya are ripe is that they should feel like water balloons.
One ripened up and I tasted it - delicious. These are the ones that can make you have cotton mouth when they're unripe. I've never tried it but Theresa says I should, just for the experience. I used my ripe Hachiya in half of a muffin recipe from a recent issue of Cooking Light. The muffins have both kinds of persimmons in them and were a big hit at our house. A bonus about the recipe is that it used whole wheat flour, not much sugar, and no butter but they were moist, plenty sweet, and had a nice crumb. I really liked the dried cranberries as an accent but the muffins would still be great without them.
The original recipe called for plain yogurt, 1/3 c. honey, 2 tsp. grated fresh ginger, and 1 tsp. vanilla. I only had vanilla yogurt so I left out the vanilla and decreased the honey and I substituted ground ginger for the fresh.
I have four more Hachiya ripening on the counter so I'm hoping to make some cookies from a recipe my friend Katie shared with me.
Persimmon & Pecan Muffins (makes 18)
adapted from Cooking Light 11/10
- 1/2 cup chopped toasted pecans
- 5.6 ounces all-purpose flour (about 1 1/4 cups)
- 4.75 ounces whole-wheat flour (about 1 cup)
- 1/2 cup packed brown sugar
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1 cup Greek vanilla yogurt
- 1/3 cup ripe mashed Hachiya persimmon
- 2 T honey
- 1/4 cup canola oil
- 2 large eggs, lightly beaten
- 1/2 cup diced peeled Fuyu persimmon
- 1/2 cup dried cranberries
- Preheat oven to 350°. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 6 ingredients (through cloves) in a bowl, stirring well with a whisk. Combine yogurt and next 4 ingredients (through eggs) in a bowl, stirring well with a whisk. Add egg mixture to flour mixture, and stir just until combined. Fold in Fuyu persimmon, cranberries, and toasted pecans.
- Spoon batter into 18 muffin cups coated with cooking spray or lined with paper liners. Bake muffins for 18 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 5 minutes on a wire rack, and remove from pans.