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Many people dislike the hachiya persimmon because they think it is an awful tasting, highly astringent fruit that makes your mouth pucker for minutes on end. These people have never actually eaten a ripe hachiya persimmon. If you try to eat a hachiya when it is still even slightly firm, your will be very sorry.

A ripe hachiya persimmon is absolutely soft from pointy-end to stem. Leave your hachiya’s outside on a table with the stem side down. Every day, check and see if any persimmons have ripened. They will begin to soften at the pointy-end, and then continue softening up to the stem. Remember, they must be COMPLETELY SOFT all the way up to the stem. Once completely soft, you can eat it. Bite into the whole fruit. It is absolutely gooey, messy, sweet, and delicious. The juices will run down your chin and pieces of flesh will ooze onto your table. This is not a “gentleman’s” fruit (who’s a gentleman anyways?

In the Kitchen

Hachiyas are great for making all types of desserts and especially for baking breads or cookies. Check out some of the baking recipes below. My favorite recipe is something I invented last year during hachiya season. Check it out below in the recipe section.


Whole Wheat Persimmon Bread
Persimmon Oatmeal Cookies

Rishi’s Hachiya Chia Butter Pudding

– 1 to 2 ripe hachiya persimmons
– 1 tablespoon chia seeds
– 1 tablespoon cow’s milk butter
– 1 tablespoon raw coconut butter (available at health food stores)
– 1 teaspoon salt

1 – Soak chia seeds in water for 20 minutes or until they become gelatinous
2 – In a sauce pan, melt butter and coconut butter together
3 – Scoop the flesh of hachiya out, discarding the skin
4 – Mix together hachiya flesh, chia seeds, melted butters, and salt
5 – Enjoy the always amazing flavor of delicious healthy fats mixed with delicious fruit sugars. As Homer Simpson says “MMmmmmmmm…. fat and sugar.”