hachiya persimmons drying out before softening

Discussion in 'Food & Cooking' started by anoop, Dec 9, 2013.

  1. anoop

    anoop

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    Last year, and now this year again, I've bought hachiya persimmons that were fairly hard in the store and left them on the kitchen countertop, hoping for them to eventually soften.  After a couple of weeks or so, I notice that instead of softening, several of them "dry out"...the skin becomes hard and thick and they seem to lose their moisture.  Of course, my apartment is very dry being winter and with the heat on all the time, but is that "drying out" expected?  If not, what am I doing wrong?

    I end up throwing the dried ones. :(
     
  2. deepsouthnyc

    deepsouthnyc

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    Store them stem side down. If your house is too warm and dry, but it isn't freezing outside, try the window sill.

    Another option is to do it in a brown paper bag, again, stem side down and keep the bag folded closed.
     
  3. french fries

    french fries

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    I also have had this problem this year for the first time. How odd. Not sure what happened. They just wouldn't go soft and sweet as they usually do. 

    On the other hand, it's too bad you threw away the dried one. Dried hachiya persimmons are called HoshiGaki  and they are a delicacy. They taste absolutely fantastic!

     
  4. anoop

    anoop

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    I'll try the brown paper bag option.  My most recent set also dried out.
     
  5. mezzaluna

    mezzaluna

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    Same thing happened to me. It got a little wizened before it softened enough to eat- at least I think so. I'm going to cut into it today, but I'm not optimistic about its ripeness. I had left it in a bag with apples for three days and it was getting ripe, then I needed the apples for a recipe. I thought it could finish ripening on its own, but it just stopped the ripening process.
     
  6. dcarch

    dcarch

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    Guys, let me solve your problems.

    Take the persimmon and freeze it 24 hours.

    Thaw and it will be ready for eating.

    Trust me. No need to wait for weeks.

    dcarch
     
  7. mike9

    mike9

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    Will that work for Mangos?
     
  8. deepsouthnyc

    deepsouthnyc

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    That will change the texture, but the fruit will still not be ripe. 
     
  9. dcarch

    dcarch

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    Have you tried it already?

    I just had 10, (for a party). Worked everyone of them.

    Keeping in mind that when they are kind of soft, they are still not ripe (unpalatably astringent ). They must be incredibly soft (mushy) to be edible. This will take weeks.

    Using the freezing method, it cuts the time down to 24 hours. 

    This will not work for other fruits.

    dcarch
     
    Last edited: Dec 29, 2013
  10. petemccracken

    petemccracken

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  11. kaiquekuisine

    kaiquekuisine

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    If possible leave the persimmons to ripe near bananas....

    Bananas release a chemical substance (ethylene) that causes other fruit to ripen a quicker , it may just ripen the persimmons before they dry out. 

    But even if they do dry out , they can still be used trust me.

    Also the paper bag idea is great <_<

    I have used newspaper once and wrapped avacados in them to ripen faster, so i assume it works with persimmons.

    Also Petes post is very helpful and accurate.

    I usually buy the fuyu.

    Brazilian and a persimmon lover /img/vbsmilies/smilies/rolleyes.gif.  

    http://www.ideas-smart.com/bananas-ripen-other-fruit
     
    Last edited: Dec 30, 2013