The first time I tasted hachiya persimmon, I gagged profusely and then proceeded to spit every ounce of it back up on the kitchen counter. My cheeks felt like they had been vacuum packed, my tongue went numb and I thought I might be going into anaphylactic shock.
(have I got you excited about the recipe yet?)
It turns out it wasn’t an allergic reaction at all but, quite simply, an unripe hachiya. So, what’s all the fuss? Unlike the more popular and commercially available fuyu persimmon (shaped like a tomato) – the hachiya persimmon (shaped like an acorn) must be butter soft and completely ripe in order to be edible — deep orange and soft to the touch (like avocado) won’t do it. If you’ve ever had the experience of chomping in to an anything less than fully ripened hachiya, you know a little something about its chalk awful texture and extraordinarily astringent taste. The hachiya must be falling apart, slip-out-of-your-hands-and-on-to-the-floor kind of soft.
But (and you knew there was going to be a but), if you’re lucky enough to taste a hachiya at its prime, it is the crown jewel of persimmon – liquid silk to the tongue with a luscious sweetness that makes baked goods (drinks, dips, chutneys and butters) positively sing.
So while my relationship with hachiya has not always been easy (my current battle is working out the on-tree vs. off-tree ripening method and outwitting the squirrels and birds for first dibs on the ripe ones), I will say that it’s been worth it.
The first year we moved to our home, our hachiya tree produced precisely two fruit — the first one ended up in the bio bin (yup, the one I spat out) and the second one made us believers. We invested a little time and TLC and our return was much stronger this year.
Today I’m celebrating these little beauties that grow in our backyard and serving them up with some crispy delicious (and rather cute) flaxseed crackers.
Have you made your own nut/seed crackers yet? They’re so simple to pull together and a power snack unto themselves. Great to have up your sleeve for charcuterie boards, jams, jellies, compotes and dips of all sorts. They are grain-free (gluten-free) and completely versatile as long as the proportions are more or less respected. Feel free to play around with your own nut and seed choices, seasonings and look – whether you want them to appear perfectly square, hand broken artisan-style (like bark) or something in between – which is what I ended up with. The biggest challenge, if there is one, is getting them to a 1/8 inch thickness for that crispy factor.
Hachiya are not commonly sold in grocery stores (you will typically find fuyu) and I understand why; I’ve described in great detail what hachiya taste like before ripening (I can just see the unhappy patrons lining up with their puckered faces) and by the time they are ripe for eating, well, their skin is shriveled and their bodies soft. Not the best optics for marketing (it’s a tough world folks). You can find the delicious hachiya persimmon in markets throughout the fall and early winter and they also grow with abundance throughout the Bay Area (so don’t be shy to knock on a neighbor’s door! – offer them a little dip as a quid pro quo).
I hope you get a chance to make this creamy, subtly sweet dip sometime and if any of you happen to have any tips on how to care for hachiya persimmon – especially your preferred method for ripening them – please share.
Oh, and the twig in the pictures? Not merely gratuitous – though it does depict a certain January desolateness, it also happens to come from none other than our hachiya persimmon tree.
Wishing you all a happy, healthy and abundant new year ~
- Roasted Sweet Potato & Persimmon Hummus
- 1 large sweet potato (about 1.5 cups mashed), peeled and roughly chopped
- 1 cup cooked chickpeas, thoroughly rinsed if using canned
- ¾ cup persimmon pulp (I used fully ripe hachiya!)
- 2 Tbsp tahini
- 2 Tbsp fresh lemon juice
- 1 Tbsp olive oil
- sea salt & coarse pepper to taste
- Almond Flaxseed Crackers
- 1 cup ground flaxseed
- ⅓ cup almond meal
- 1 Tbsp hemp seed
- 1 Tbsp sunflower seed
- 1 tsp garlic powder
- 1 tsp dried rosemary leaf (not the powder)
- ½ tsp sea salt
- ¼-1/2 tsp cayenne pepper, always optional (it's hot!)
- ½ cup water
- Heat oven to 425 F
- Place sweet potato chunks in a mixing bowl and drizzle with olive oil and sprinkle with some sea salt & black pepper, mixing to combine.
- Spread seasoned potato chunks out onto a parchment lined baking sheet and bake for about 20 minutes (or until they begin to soften and you can insert a fork without too much resistance).
- Remove potatoes from oven being careful not to eat them all (!)
- Once the potatoes have cooled a bit, transfer to a blender or food processor along with the chickpeas, persimmon pulp, tahini, lemon juice and a pinch of salt & pepper. Blend fully.
- Taste and adjust seasonings as desired. If the mixture is too thick add a touch more lemon and/or water.
- Store hummus for up to 3 days in the fridge.
- Heat oven to 350 F
- Place all dry ingredients in a bowl and whisk to combine.
- Add water and combine.
- Spread cracker mixture onto a parchment lined baking sheet and, using your hands, press/pat the dough into a rectangular shape.
- Place another piece of parchment over the mixture (it should be about the same size as the one lining the cooking sheet) and, maintaining the same rectangular shape, use a small rolling pin (or bottle) to roll the dough out to about ⅛" thickness or slightly thinner (if thicker your crackers won't crisp up - this is the only 'finicky' part of the recipe if there is one).
- Place tray of rolled out cracker dough in the oven for approximately 15 minutes - the cracker slab should feel slightly firm to the touch in the middle. Remove and allow to cool for a moment. Using both ends of the parchment paper, lift the slab and set it down on a flat cutting surface (baking sheets have rims that can interfere). Using a knife (or pastry/pizza cuter), slice the crackers into squares or triangles or simply use your hands to break pieces apart (a bit like bark) for a fun artisan style. Return the parchment lined cracker pieces to the baking sheet and pop them back into the oven for another 10 minutes.
- Remove from oven and allow the crackers to settle (they will crisp up even more as they cool).
- Enjoy right away. The crackers are not ideal for storage - you can try preserving them in an airtight container but they may lose some of their crispiness.
I have never had a hachiya persimmon before. Let me say that I am enticed….and a little scared now! I am loving the sweet potato and persimmon idea but these little crackers have me excited to experiment. I might see how they do in a dehydrator vs the oven!
Trying to do a little catching up ;) Can’t say I’ve ever eaten a persimmon at all, but I have seen them in the store. They always looked a little strange to me. On the tree they look so beautiful, the shape and the color is mesmerizing. Your backyard garden/orchard is getting so abundant Kelly, how wonderful!!! xxx
Happy New Year, Kelly! Surfed over to see what you had in store for us in 2016 and pleasantly surprised to find persimmons. They hold a special place in my heart. I had never seen persimmons until I moved to California more than a decade ago and my daughter (then 4) took a special liking to them. We always look forward to this season and seeing the beautiful trees around town, which you have captured so beautifully with your camera. Just moved your hummus and cute cracker recipes to the top of my list for recipes to try in the new year, thank you!!
so nice to read your note Kim! Thank you for stopping by. Loved reading about your history with persimmon too – we’ll have to compare recipe notes :) would love to hear about your experience with them. Happy New Year Friend; I hope it’s a beautiful one.
I admit it looks like a lot of work, but I think I will give it a try, it just sounds so great. Thanks for sharing.
thanks for stopping by Cecilia and welcome. For the dip it’s really oven baking time – otherwise, it all happens in the blender :) the crackers are fun and couldn’t be easier – I am very clumsy when it comes to rolling things out but found these very manageable. Hope you do too. Have a lovely day!
I’ve only had limited exposure to persimmons Kelly, thank you for your explanation of the two varieties. Your dip sounds delicious, the colour is gorgeous! I adore seed crackers and make them often. I use my kitchenaid pasta maker (thickest setting but you still have to pulse some of the larger seeds so they don’t catch in the rollers) to roll them out. I’m currently working on a gluten free version. Can’t wait to blog about it.
thanks Eva – glad these gluten-free crackers could be an inspiration.
Oh My Dear! Kelly! That tree… all your fruit trees are glorious! You have developed such an abundant garden. I’d love to see a post on how you plant, cultivate and nurture such glorious fruit, veggies and herbs. Just gorgeous.
I wouldn’t know my hachiya from my hiku… and I would like to take you to the store with me to sort through the persimmons because I admit, I am a novice. So until then, I’ll just have to go trial by fire. You’ve given me the courage. BTW – love your styling with the bare twig – a sexy twig!
About those seedy crackers, nothing beats homemade crackers and it’s been far too long since I’ve made them. I cam imagine the texture and snap of these seedy beauties. Thank you for this Kelly! xo
sexy twig – yes, agreed! :D
thanks so much for the encouraging words Traci – we are complete novices in the planting/growing department but we’ve certainly learnt a lot since moving here. We get a lot of help from mother nature :)
Look at all those persimmons! You lucky dog! :) Yes, the hachiya are hard to find in the stores, especially around here where persimmons have to be shipped in. Well, just love this hummus! How very creative and chock full of nutrients that aren’t usually found in hummus. This one is a keeper my dear!
So are you getting rain? Enjoying it? It’s a wet winter here in NM that’s for sure. Loving the moisture but not the cold. :)
Hello MJ! You know, this is our third winter and it feels like our first real one. What I mean is that the last two, we might have seen 3 days of rain during the so-called rainy season with lovely temps prevailing. This one is different. I will go as far as saying it’s cold and there’s plenty of rain but that’s only a good thing. The reservoirs are just starting to register more volume, still a long way to go. Happiest of new year’s to you MJ – I’m looking forward to enjoying all of your creations in 2016, x.
Happy New Year, dear Kelly! So now it’s official: you live in paradise! (or any equivalent of the place those who believe in God dream of…). The photographs of your persimmon tree are so amazing, I want to put them on my wall…. I know what you mean about two different persimmon varieties. We have unfortunately access only to the bland one coming from Spain. It’s sweet, but rather sickly sweet without any “kick” the other one apparently has….
Your hummus looks amazing and the crackers… actually my first reaction was to ask you the brand’s name! They look so perfect I wouldn’t suspect you made them on your own! I bookmark them because they look like a perfected version of my super thin Finnish “diet” bread (favourite for breakfast!).
thank you for all the kind words Sissi… I have indeed been known to describe the climate here as paradise :)) Although, if you visited now you might be rather disappointed but we sure need the rain.
I think you would love playing around with these crackers Sissi – you could probably get away with rolling them out thinner (just maybe go slightly lower temp to prevent burning) also, I have a friend who likes to fully dehydrate the dough so she cooks at low temp for longer to get that maximum crunch :) (they also store better that way without the moisture) – and of course the sky is the limit in terms of seasonings. Enjoy my friend! x
What a gorgeous tree – that picture is so pretty with all the ripening fruit – what a lovely sight to see in your backyard. I love all variations of hummus, Kelly and this one looks really intriguing and delicious. Will definitely be giving this one a go as soon as I can find some persimmons. Happy New Year to you and your family!
thank you Geraldine! we feel very blessed by the surroundings indeed. As for the persimmon, I suspect you can get your hands on some nearby beauties…wishing you a beautiful new year as well – we feel like we’re experiencing our first NorCal winter ;o)
Happy New Year Kelly. I adore all of your fruit trees. No wonder you chose that home (and glorious backyard). This is my first introduction hachiya. I’m a huge hummus fan and the combination of these ingredients sounds wonderful. As do your seeded crackers. Gorgeous pics as always.
Libby, you’re a gem. Thank you for your support and sunshine :)) one of the kindest and most generous-hearted bloggers out there! x
I love your blog. Your writing is crisp, alive and often hilarious, your recipes inventive without being complicated and your photography beautiful. Keep up the great work.
Adali… I am still beaming from this comment – a beautiful way to ring in the new year and help me through those tougher blogging days. Thank you kindly for your support and for taking the extra step in letting me know. It means a great deal.
Ive never had persimmon before. I wonder if my local grocery store has them :) I LOVE sweet potato (and hummus), so this would be fun to make! Hope you had a great new year
Hi Samantha! Fuyu persimmon are available in many grocery stores throughout the late fall/early winter – hachiya is not commonly sold in commercial establishments though you will find them often in markets. Hope that helps and thanks so much for dropping in to say hello :)
Thanks Kelly! I’ll keep an eye out next time I’m at the store. :)
Your opening had me cracking up Kelly! I can just picture it. (Similar to my reaction with beets – although they’re starting to grow on me, albeit slightly.) Your dip sounds delicious to me. Unfortunately I don’t have many sweet potato fans in the house. I can only imagine picking fruit in my backyard. It must be so much fun! I hope you had superb holidays and an amazing New Year! Much love to you.
Interesting about the sweet potato… I’m absolutely wild about it but my boys are just ‘okay’ with it… to me it tastes like nature’s candy… there’s a pub we go to that serves up sweet potato fries with fresh parsley, chunks of garlic and a chili dipping sauce; honestly… it may be my favorite food EVA – I’m so sophisticated :O)
It sounds like this beautiful little fruit has quite a high risk/reward! I’d love to try it out sometime. I have to admit that I’ve never even had a persimmon before. I have no idea what it tastes like! I’m going to try to hunt one down this weekend, or perhaps befriend someone in the city with a beautiful tree like yours! I love your idea to create a hummus from it – so creative, Kelly.
Those flaxseed crackers look absolutely delicious. I’ve never made my own, but you’ve sold me. I had no idea how simple they were to make. And you’re right that the possibilities for toppings are endless. I hope you and your family are getting through this wild rain…I am trying to stay positive (New Year’s goal ;), but boy, I am really hoping this is over soon!
I suspect there may be some hachiya trees growing around you Julia – keep those peepers on the lookout … many folks can’t keep up with their fruit harvest and are more than happy to give them away. If you can believe, we had a neighbor on our street giving away fresh figs this summer — what a prize! I was so happy to be a recipient (they ain’t cheap either).
Positive is my ambition too – I shall think of you my dear. Happy New Year, x.
I’ve never tried a hachiya persimmon but now I’m going to start spying for them in my neighbor’s yards, haha! Your description makes me want to go look for one right this second.
Can I just have your garden? It looks like a fantasy land. :)
This dip also looks pretty fantastic. Such a unique combo that I can imagine pairs wonderfully with those crunchy homemade crackers. :)
Happy New Year, Kelly! <3
Sarah, we will have to meet up some time (maybe in SF) and we can time it so that I bring you a big bag of hachiya persimmon :)) x
Your tree is beautiful and this hummus … AMAZING! I cannot wait to make the crackers to go with it too! Pinning. :)
thanks so much for stopping by Lauren, it’s a delight to meet you. Welcome to Inspired Edibles :)
I should know better than to be drinking coffee when reading one of your posts by now (I think it was the vacuum-packed cheeks that did me in). I have never tasted a persimmon in my life! (of any kind) but I feel like I got a whole education on them here; question, if I can’t find the hachiya will the other one do? You’re right those crackers are cute! And all held together with nuts and seeds? what a great idea. Beautiful photos – love seeing the actual tree..
Heeheeh, thanks Elizabeth :) Fuyu persimmon are lovely and they hold up much better aesthetically in recipes like salads. For ‘juicy’ factor and raw flavor/sweetness it’s hard to beat a fully ripe hachiya so they are often favored when baking in breads and the like. Either (and both) are worth sampling. Hope you can get your hands on them.
you have intrigued and slightly frightened me at the same time! haha! recipe sounds so unique and delicious. if i ever come across this type of persimmon i’m going to think of you and this recipe! love the branch in the photos! very poetic. :)
LOL – yes, I really know how to sell a post don’t I? I’m nothing if not honest and it’s usually my undoing ;o). Smooch Donna, Happy New Year! x
Wow. Your photos are just gorgeous and I love what you’ve done with this recipe; such a unique and creative way to use persimmon. Hachiya it is :)
Thank you so much Dael and welcome to Inspired Edibles – so happy to hear this unusual recipe appeals – ripe hachiya ftw ;o)
you did a great job at nurturing that tree. abundant and gorgeous! have never tasted a persimmon but now you’ve got me curious. love the branch in the photos, which are beautiful by the way. happy new year!
Suzanne, you can find fuyu persimmon at Nicastro’s on Bank Street in the Glebe (I suspect Whole Foods would have them too) – they are not (in my view) as tasty/juicy as hachiya but they slice up beautifully in salads, etc. worth a try.
I am definitely more excited about the crackers than the fruit that made you behave in such a sexy way in your kitchen… I wish someone had uploaded a youtube of the scene ;-)
actually, the only reason I am not excited is – being unable to get near one of these babies, I doubt I’ll ever see one. But I bet when you get it ripe comme il faut, it will be amazing, worth the trouble
Great post! ;-)
sexy’s my middle name sister ;-)
I suspected that…. ;-)