How to Select Persimmons
Look for vibrantly coloured persimmons that are free from punctures or cuts. They should also be plump and heavy for their size and their skin should be smooth and glossy. Similar to bananas, you may notice some natural sugar freckles. Those little spots are a sign of extra sweetness.
There are two varieties, the Fuyu and Rojo Brillante (more commonly identified by its trademark name, Persimon®) that are ready to eat when firm. The Hachiya variety continues to ripen after it is picked and needs to soften significantly before eating.
How to Store Persimmons
It is best to keep “ready to eat” varieties such as the Fuya and Rojo Brillante (or Persimon®) in a cool place or on the counter, as opposed to the refrigerator.
Hachiya persimmons should be left to ripen on the counter at room temperature until they are very soft. Once ripe, store in the fruit drawer of the fridge, in a plastic bag.
How to Freeze Persimmons
Persimmons can be frozen whole and unpeeled or in a puréed format.
To freeze whole: Wash the outside of the persimmon well and dry completely. Store in a re-sealable freezer-safe bag and squeeze out as much air as possible. Place in freezer and use within a year. Like other fruits, they will not maintain their fresh texture once defrosted so it’s best to include them in a recipe or smoothie.
To freeze in puréed form: Peel persimmons, cut into chunks and purée in a blender. Freeze in an airtight container or a freezer bag. Alternately, divide among ice cube trays, freeze then transfer the cubes to an airtight bag to use when smaller portion are required. Be sure to squeeze out as much air as possible from the bags, so the content will not become freezer burnt. Store in freezer for one year. The purée may brown [oxidize] in the freezer, but the slight change in colour will not affect the taste. To discourage this, add the juice from one lemon approximately ¼ cup, per 1.5 lbs of fruit purée.