You need to know which kind of Japanese persimmon you have. Both should be
orange. The flattened Fuyus are OK to eat firm. The acorn-shaped Hachiyas
need to be as soft as a water balloon before you eat them. If you eat one
before that, you will never forget it as long as you live. Freezing or
drying will remove the astringency, though.

Dried whole Hachiya persimmons are wonderful--like dates, but with a
persimmon flavor. Google "drying whole persimmons" and you will find plenty
of info.
--


"The Cook" wrote in message
...
On Wed, 25 Oct 2006 14:50:48 -0700, "The Ranger"
wrote:

My diligence (and willingness to hose down perps) has paid off big
time! I have twenty fuyu persimmons turning that beautiful burnished
orange/rust. At what point are these rubies ready to harvest?
Hachiya brown and turn mushy; fuyu's remain solid all the way
through...

The Ranger


My DIL brought me about 15 pounds of persimmons last week. She said
they are Japanese persimmons. I have never eaten one, much less try
to make something from them. I like the idea of drying them.

They range in color from light green to orange and all are firm. All
information and ideas appreciated.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974