DATE: Wednesday, November 5, 1997           TAG: 9711040047

SECTION: FLAVOR                  PAGE: F2   EDITION: FINAL 

COLUMN: TRY THIS 

SOURCE: BY RUTH FANTASIA, FLAVOR EDITOR 

                                            LENGTH:   41 lines

BE CAREFUL BITING INTO A PERSIMMON

IF IT looks ripe, it probably isn't. If it looks like it needs to be thrown out, then it's probably ready to eat.

That's the rule with Hachiya persimmons, a fist-sized fruit with a flatish top and pointy bottom. There are Fuyu persimmons too, but we'll get to those in a minute.

The big ones, Hachiyas, are the more common around here and have been on the market longer. Don't try to eat them before they're soft and squishy or the tannins will wick all the moisture right out of your mouth. Unripe Hachiyas give meaning to the word ``astringent.'' A ripe Hachiya, though, has a sweet, creamy flesh that tastes a bit like apricots.

You may use Hachiyas to make puddings, cakes and desserts, but some people prefer to just grasp them upside down in your palm, cut an ``X'' in the bottom and scoop out the pulp with a spoon. This is best done over the sink.

Fuyu persimmons, on the other hand, are small, about the size of a plum tomato. These persimmons can be eaten when firm and are favorites when cut up into fruit salads and compotes, says ``Cooking A to Z'' edited by Jane Horn (Cole Publishing Group, 1997).

Though also sweet, the Fuyu's instant cutability fails to build anticipation while waiting for a Hachiya to ripen on the counter.

Selection and availability: No matter which kind you buy, choose orange persimmons without bruises or cuts in the skin. Both kinds are available now through January. Fuyu persimmons should be purchased when they give slightly to pressure, according to ``Cooking A to Z.''

Storage: Ripen Hachiyas at room temperature until they are so soft that you can barely hold it without it falling apart. When ripe, refrigerate and use immediately. If Fuyu persimmons are hard when purchased, allow these to ripen at room temperature as well. Ripe Fuyus may be for a few days. ILLUSTRATION: KRT photo

The two kinds of persimmons, Hachiya and Fuyu, are available in

stores now through January.

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