Reader jchild  needs our help with persimmons ! She recently asked  the Kitchen Goddesses  about caring for the Fall fruit:
I just bought four fuyu persimmons, it might be a little early in the season since these persimmons are rock hard. Does anyone know of a way to ripen this fruit? I am really excited to try them in a salad but don't want to wait forever.
Although fuyu persimmons don't need to be soft to be eaten  like their hachiya counterparts, I ripen them slightly by trapping them in an enclosed paper bag with a banana, which will produce ethylene, a plant growth hormone. To be honest, though, I've heard many of different methods, from sticking persimmons in the freezer to swabbing them with alcohol. What do you recommend?
Got a cooking question? Participate in the YumSugar Community ! It's your place to post the most pressing questions about the culinary world.