1 Case (about 20 pieces)
Hachiya persimmons (aka hachiya kaki) are longer (almost heart-shaped) and more sour than their round cousins, fuyu persimmons. This variety is often blended into creamy purees or air-dried to concentrate their sugar.
During persimmon season in Japan and parts of China, balconies are hung with hachiya persimmons left to dry in the cold winter air for weeks. Once their color has darkened and crystals of persimmon sugar (itself considered a delicacy) have formed on the surface, they are taken down and consumed (often as part of New Years celebrations) or given as gifts.
Note: Hachiya persimmons are extremely fragile once fully ripe, and as such are usually sold under-ripe to prevent bruising during transit. Plan on ripening them at room temperature for a few days to a week before use (see Storage tab for ripening tips).
Hachiyas are usually shipped under-ripe to protect them from bruising. They can be kept in the fridge in this state, or taken out and ripened at room temperature over several days. This ripening process can be sped up by wrapping them in a paper bag with a ripe banana or apple, as these fruits exude ethylene. Once ripe, they are quite perishable.
For long term storage they can be air dried (depending on your climate) or frozen.
Up to a month under-ripe in the fridge, up to two days in the refrigerator once ripe.
RECIPES & TIPS
Hachiya persimmons pair well with other fall flavors like cinnamon, nuts (pecans, almonds, walnuts), cloves, nutmeg, sweet potatoes & yams. They can be mashed & mixed into baked goods, blended into a puree for sorbets, sauces, puddings and custards, or air dried.
Dried hachiya persimmons can be eaten as a delicious snack or stewed for desserts & sauces as you would apricots or prunes.
If you cut into your hachiya persimmon and discover that it is under-ripe and has an unpleasantly sour & tannic flavor, take the unconsumed portion and freeze it for 12-24 hours. Thaw it, and taste it again. It should be much better.