For those of you unfamiliar with this super strangely delicious ( and hella expensive ) fruit, here is a little info I gathered from various interweb nerd sources for you.
Like the tomato, persimmons are not popularly considered to be berries, but in terms of botanical morphology the fruit is in fact a berry.
Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.
The heart-shaped Hachiya is the most common variety of astringent persimmon. This variety has a bitter taste unless fully ripened which is a soft, squishy consistency.
The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu. Non-astringent persimmons are not actually free of tannins as the term suggests, but rather are far less astringent before ripening, and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still very firm, and remain edible when very soft.
In my opinion the flavor is bright and so rewarding this time of year when very few tree fruits are still pickable.
- 1 chopped onion
- 4 cloves garlic, minced
- 5 firm persimmons peeled and chopped ( I used freshly picked fuyu )
- 5 large ripe tomatoes chopped
- 2 green tomatoes or tomatillos chopped
- 2 peppers of your favorite strength finely chopped ( I like yellow chili peppers or jalapenos for this recipe)
- 1 handful of cilantro chopped or minced ( your preference. I like it chunky)
- 4 tablespoons lime juice
- 1/2 cup apple cider vinegar
- 1/2 tablespoon of cumin
- salt and pepper
This recipe yields a metric ton with the intention of sharing.