How to Harvest and Store Persimmons

Bright orange persimmons dangling from the branches of a persimmon tree are a familiar fall and winter sight in many parts of the country. Oriental persimmons are larger and heart-shaped. The American types are much rounder and smaller.

Difficulty: Easy

Instructions

Things You'll Need:

• Baskets
• Brown Paper Bags
• Garden Shears
• Gardening Gloves
• Knife
• Knife
• Baskets

1. Harvest when the fruit's color is completely set. For Oriental persimmons, the fruit should be soft, but not completely ripe. American varieties should be starting to drop from the tree.

2. Cut the stem with garden shears about 1 to 2 inches above the crown.

3. Let fruit ripen indoors until the pulp is soft. Keep refrigerated for a month. The pulp can be frozen for approximately six months. Seedless persimmons can be frozen whole. Persimmons can also be dried by hanging them in the sun.

4. Place persimmons in a bag with a ripe apple to ripen more quickly.

5. Eat fresh, or use the pulp in baking or as a substitute for applesauce.

Tips & Warnings

• Both types of persimmons should be eaten when fully ripe. For all American persimmons and most Oriental persimmons, known as astringent fruit, this means when they are soft. Some Oriental types, notably Fuyu, are nonastringent and can be eaten when ripe, but still firm.