Last updated on October 13th, 2024
If you have spent any time in Italy you may have come across the persimmon – a strange fruit that’s loved by some and hated by others.
Although persimmons haven’t gained popularity in America, many Italians wait all year for the sweet period they’re in season.
If you have never tried a persimmon but are curious to know more, read on to learn:
- what persimmons are
- how to use them
- where and when they grow
- recipes that call for persimmons
- where you should eat and buy them in Italy
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Persimmon in Italian
Persimmon in Italian is caco (plural cachi), pronounced cah-koh (kah-kee).
Listen to the pronunciation of caco:
What Are Persimmons?
Persimmons are an orange fruit similar to the shape and size of an apple but with a softer texture, more similar to an apricot that becomes more of a soft pulp as it gets ripe.
Persimmons become ripe in the fall and in the first months of winter in Italy.
What Do Persimmons Taste Like?
Persimmons have a jammy texture on the inside when very ripe with a flavor profile resembling a roasted mango, if you can imagine that. It’s rich and very sweet with a slight tang.
Persimmons grow all over the world, including North America, China, Israel, Europe and South America. It’s a very hearty tree that holds up well to extreme temperatures.
Types Of Persimmons
In Italy and abroad, there are two main types of persimmons: the hachiya and the fuyu persimmons.
The fuyu persimmon is more round and flat and can be enjoyed either firm or soft while the hachiya variety is more oval shaped, similar to an aircon, and can only be enjoyed when fully ripe (soft and jammy on the inside). In Italian, the fuyu variety that can be sliced is known as cachi mela, meaning apple persimmon.
Persimmons In Italy
Persimmon trees grow throughout the Italian peninsula and start to crop up in supermarkets in the fall and early winter. We see both varieties although the hachiya variety seems to be more readily available.
Persimmons In Italian Cuisine
Persimmons were introduced into Italian cuisine sometime in the 1800s and quickly became popular.
Persimmons are typically enjoyed for dessert to be used to make sweet items such as jams, tarts or other treats. It’s not a fruit that is used to complicate other savory flavors such as in salads and sauces or glazes for meats in Italy (although you may find this more common abroad).
How To Eat Persimmons
Persimmons can be enjoyed any number of ways but most commonly, they are eaten with a spoon as a kind of ‘pudding’ for dessert.
Persimmons will be cut in half and then you can use a small spoon to scoop out the sweet, soft interior. This is my Italian family’s preferred way of eating them. Keep in mind they are quite sweet though, so you may only want half of one.
Alternatively, you can cut the fuyu variety into slices and eat it as you would an apple, although this is less common among Italians.
Other ways to consider incorporating persimmons into your meals:
- sliced and mixed into yogurt
- pureed into a sweet liquid and used as a dessert condiment or to flavor yogurt, mascarpone or ricotta cheese. This sauce can also be used to top breakfast items such as pancakes.
- preserved as a jam
- made into a liquor or digestif
- sliced into salads
- reduced to make a sweet and savory sauce for meat
Recipes To Try With Persimmons
Persimmon lovers have come up with a wide variety of recipes to be made with persimmons. Consider these popular persimmon recipes to make next fall with your harvest or purchase:
- persimmon upside down cake
- persimmon bread
- persimmon jam
- persimmon tiramisù
- persimmon compote (for gelato)
- grilled persimmons served with sweetened ricotta cheese or mascarpone cheese
- Pork roast with persimmons
- persimmon smoothie
- persimmon tart or pie
Learn More: If you liked reading about persimmons in Italy, you may be curious to read Italian Fruits and Why Italians Eat Seasonally.