Healthy and delicious persimmons: how to freeze properly for the winter

Every year, persimmon is becoming an increasingly familiar autumn product on the Russian market. Fruits from Turkey, Azerbaijan and Abkhazia appear in stores as early as September, and by October, domestic products from the Krasnodar Territory and Crimea are added to them. Izvestia told how to freeze fruits for the winter.

Persimmon season – 2025: when will the first fruits appear

Persimmon is traditionally considered an autumn fruit. The first shipments appear in Russian stores in September, and sales peak in October and early November. Deliveries from Turkey and Azerbaijan will start first, and Russian persimmons will ripen closer to October. The dates depend on the variety and the weather in the growing regions. If autumn is cold or prolonged, the dates are shifted — the harvest is harvested later, and the fruit appears on the shelves a little later than usual.

How to choose a ripe persimmon

With the beginning of the season, experts advise paying attention to several key signs of ripeness that allow you to avoid unpleasant tartness in your mouth. First, you need to determine the type of fruit: non-astringent varieties (for example, "Fuyu", "Sharon") give a sweet taste already in a dense state, they can be eaten when the skin is elastic; astringent varieties (including the classic "Khachiya") they contain a lot of tannins and reveal their taste only when the flesh is completely soft — it becomes almost jelly-like.

Ripe persimmons usually have a smooth, rich orange color without green patches, a smooth, whole skin, and a dry, tightly fitting sepal. With light pressure, ripe fruits feel soft. In case of doubt, sellers advise focusing on the aroma — a ripe persimmon gives a slight sweet smell — as well as on the condition of the "tail": in a good fruit, it is dry and firmly attached to the peduncle.

When choosing persimmons on the market, experts advise not to limit themselves to examining one fruit, but to evaluate several specimens from one batch at once. It is important to pay attention to the absence of dents, mold, and signs of fermentation. If the variety is unknown or there is a risk of severe astringency, preference should be given to soft fruits or non—astringent varieties - they are better suited for fresh consumption. For transportation and short-term storage, it is recommended to use cardboard boxes or bags in one layer to avoid damage to the pulp.

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How to freeze persimmons for the winter

Canning experts provide several proven ways to freeze persimmons: in the form of mashed potatoes, slices or whole fruits (for some non-astringent varieties). The most versatile method is to make mashed potatoes: peel the fruits, crush them with a mortar or blender until smooth, add a small spoonful of lemon juice if desired to preserve the color and taste, put them in airtight containers and freeze. Mashed potatoes are convenient to use for baking, smoothies and sauces. It can be stored in the freezer for up to 6-12 months if properly packaged.

For non-astringent varieties, whole fruit freezing is practiced: peeled and washed "Fuyu" can be frozen whole or in slices, spread out on a tray and frozen so that the slices do not stick together, then poured into containers or bags for long-term storage. It is also recommended to label packages with the date and type of processing, as well as to use vacuum bags or airtight containers.

If frozen whole fruits are thawed at room temperature, the skin separates more easily and the flesh acquires a texture suitable for desserts and sauces. It is worth remembering that freezing changes the structure of fiber — it is better to use the finished product in heat-treated dishes, baked goods or as a component of smoothies.