Ripe Hachiya Persimmon on spoon

Hachiya Persimmons

Hand holding a Hachia Persimmon on a gray marble surface
Close-up of a person holding a halved orange persimmon fruit, showing its bright orange flesh and fibrous interior.

Hachiya Persimmons resting on their stems in a lidded pot with an apple. 2 days later, still not ripe.

A close-up of a metal pot filled with several Hachiya persimmons

Hachiya persimmons are eaten only when they are totally softened. They are ready when they feel like a water balloon or an over-ripe tomato. Dark spots are OK.

This type of persimmon can be frozen and scooped out like sorbet, peeled and dried, or used like applesauce in baked goods of any kind. They are sweet when ripe. Do not eat them when the fruit isn’t very soft.

To speed ripening, put in a pot with a whole apple or ripe banana and cover. Leave at room temperature to allow them to ripen slowly. If you are making persimmon pulp, the unpeeled fully ripe persimmon can be frozen. After hard-freezing, plunge into hot water and the frozen fruit is will be very easy to peel.

A persimmon fruit with a label indicating it is shape like a tomato, with a description to eat firm rather than soft
Ripe Hachiya Persimmon on spoon

Caquis Hachiya

Hand pressing a hachiya persimmon with thumb on a marble surface.
Close-up of a hachiya persimmon showing the inner segments and fibrous pulp.
A pot filled with hachia persimmons

Caquis Hachiya descansando sobre sus tallos en una olla con tapa con una manzana. 2 días después, todavía no está maduro.

Los caquis Hachiya se comen sólo cuando están totalmente blandos. Estarán listos cuando parezcan un globo de agua o un tomate demasiado maduro. Las manchas oscuras están bien.

Este tipo de caqui se puede congelar y sacar como sorbete, pelar y secar, o usarse como puré de manzana en productos horneados de cualquier tipo. Son dulces cuando están maduros. No comerlos cuando la fruta no esté muy blanda.

Para acelerar la maduración, poner en una olla con una manzana entera o un plátano maduro. Déjelos a temperatura ambiente para que maduren lentamente. Si está preparando pulpa de caqui, el caqui completamente maduro sin pelar se puede congelar. Después de congelarla, sumérjala en agua caliente y la fruta congelada será muy fácil de pelar.

A ripe persimmon fruit with a few leaves on top, accompanied by text in Spanish explaining that it should be eaten when firm, not soft like a Hachiya. There is an arrow pointing from the text to the persimmon.
Peach halves with ice cream and a spoon on a decorative plate.

Frozen Hachiya Sorbet

A spoon holding a piece of bright yellow peaches above an orange-colored preserved peach in a mug with a hole in the center, on a wooden surface.

Eat out of skin with a spoon!

Five dried persimmons hanging from strings with small wooden sticks inserted through their tops, against a yellow background.

Japanese art of hoshigaki

Pudding cake on plate with whipped cream

Persimmon Pudding Cake

A wire cooling rack with seven freshly baked cookies, some drizzled with white icing, on a wooden surface.

Persimmon Cookies

A handwritten recipe card with a decorative border, featuring a teapot and green artichoke illustration. The card lists ingredients for Persimmon Cookies and directions, presented in a colorful and vintage style.
A handwritten recipe card with instructions for making cookies, including adding eggs, peach dry ingredients, raisins, nuts, and baking at 350 degrees Fahrenheit for 12 to 15 minutes.

Alveda’s Persimmon Cookies

  • 1/2 cup Sugar

  • 1/2 cup shortening (Crisco, butter)

  • 1 egg

  • 2 cups flour

  • 1 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp cinnamon

  • 1/4 teaspoon ground cloves

  • 1/2 tsp salt

  • 1 cup very ripe persimmon pulp

  • 1/2 cup raisins (or other dried fruit)

  • 1/2 cup chopped nuts

Galletas de caqui de Alveda

  • 1/2 taza de azúcar

  • 1/2 taza de manteca (Crisco, mantequilla)

  • 1 huevo

  • 2 tazas de harina

  • 1 cucharadita de polvo para hornear

  • 1/2 cucharadita de bicarbonato de sodio

  • 1/2 cucharadita de canela

  • 1/4 cucharadita de clavo molido

  • 1/2 cucharadita de sal

  • 1 taza de pulpa de caqui muy madura

  • 1/2 taza de pasas (u otra fruta seca)

  • 1/2 taza de nueces picadas

  • Cream together softened shortening and sugar

  • Add egg and mix well

  • Sift in dry ingredients alternating with persimmon pulp

  • Add dried fruit and nuts

  • Blend thoroughly and drop on greased or parchment lined cooking sheet 1-1/2 inches apart

  • Bake at 350° F for 12-15 min.

  • Batir la manteca blanda y el azúcar

  • Agrega el huevo y mezcla bien

  • Tamizar los ingredientes secos alternando con la pulpa de caqui.

  • Añade frutos secos y nueces.

  • Mezcle bien y colóquelo en una bandeja para cocinar engrasada o forrada con pergamino a una distancia de 1-1/2 pulgadas.

  • Hornee a 350° F durante 12-15 min.