Persimmons -- Fruit

For those of you bought a bountiful basket and are not sure what a persimmons is and what to do with it read what I found:


It's important you know there are two kinds of persimmons: the Fuyu, the kind you can eat right away, and the Hachiya, the kind you can't.
When selecting Fuyu persimmons, look for ones that are yellow-orange in color and firm to the touch. Fuyus will stay firm for two or three weeks at room temperature. Eventually, after about three weeks, they will soften somewhat like the Hachiya. At this stage, some people feel the Fuyu's sweetness reaches its peak.

Persimmon Nutrition Their crispness can be prolonged by refrigeration if the temperature remains close to freezing (32°F) but once the fruit is returned to room temperature, it will soften. Surprisingly, persimmons stored at normal refrigerator temperature, about 40°F, will actually deteriorate faster than if stored at room temperature (55°F.)

Even though, Fuyus look heartier than Hachiyas, they can also bruise easily. These bruises will not show externally, so they should be handled with care. Fuyus are ethylene sensitive and should not be stored near ethylene-producing fruit such as apples or bananas, when ripe.

Fuyu persimmons can be eaten out of hand like an apple or pear, and there isn't any need to peel them. In fact, the California Grower's Association described them as crisp like an apple, sweet like a pear. A squeeze of lime perks up their flavor even more.

Fuyus can also be used like apples and pears in fruit salads, cobblers, or crisps, and are sturdy enough to be used in stir-fries as well. Fuyus do not darken when cut, so they can be sliced and made part of a vegetable or fruit tray.

Here are links to sites with fuyu persimmons recipes:
recipezaar.com
simplyrecipes.com
seasonalchef.com

I highly suggest you just bite into one, yummy!