Here’s where it gets weird. Persimmons are climacteric fruits, which scientists use to sound smart at parties. It means they continue to ripen after being picked, thanks to a gas called ethylene. But here’s the twist: some persimmons are like moody teenagers—they produce ethylene in unpredictable bursts. One day they’re aloof, the next they’re weeping juice on your counter. If you want to speed things up, toss them in a paper bag with a ripe banana or apple. The result is hilarious: within 24 hours, your rock-hard persimmon will be as soft as a drunk uncle at a wedding.
But wait—there’s a catch. If you over-ripen them, they collapse in a puddle of their own sadness. I once left a persimmon in a bag with an apple for three days. When I opened it, the persimmon had dissolved into a brown, sweet sludge that smelled like a haunted orchard. My cat tried to drink it. Do not let your cat drink liquefied persimmon.
The “Freezer Trick” That Will Change Your Life
If you can’t wait the five to fourteen days, you can freeze astringent persimmons to force-ripen them. Pop a hard Hachiya in the freezer overnight. The next day, thaw it out. Magically, the tannins that cause the mouth-puckering taste break down, and you get a creamy, custard-like fruit that tastes like honey and sunshine had a baby. It’s a cheat code, and it works in 24 hours. But here’s the warning: only do this with Hachiyas. Freezing a Fuyu is like putting a kitten in a snowstorm—it just ruins it.
How To Tell if A Persimmon Is Ripe - Southern Food Junkie
