From Farmer Bryce Loewen: "At almost every Fall farmers' market, I get at least one potential customer that believes that they don't like persimmons because they have eaten an astringent variety--such as the Hachiya--before it was ready. So many lost sales!" The Hachiya persimmon is actually even sweeter than the Fuyu, but only when it's so ripe that it feels like a sack of jelly. If you eat it at any point before then, it has a tannic flavor (like a mouthful of mothballs) that rivals the greenest plantain. It can take a while for Hachiyas to ripen, but the good news is that they look stunning while you wait."
Or you can try your hand at Hoshigaki, a difficult, fascinating method of peeling and drying Hachiyas.
Since 1931, our family’s farm has been producing excellent fruit in the fertile San Joaquin Valley. We currently grow over 150 varieties of tree fruit, all of it certified organic, on just under 80 acres.Read more