Arrange the persimmons calyx (or leaf) side down inside a large pot (or deep sauté pan). If the persimmon still has a stem attached that’s preventing it from laying flat on the leaves, trim the stem with kitchen shears. Alternatively, you can lay the fruit on its side, but this takes up more room inside the pot, so you won’t be able to fit as many persimmons. Make sure to leave a space or two for the apple(s).

Place the apple(s) in the pot. Try not to stack the apples on top of the persimmons. Hachiya persimmons soften significantly as they ripen and the weight of the apple may crush the persimmons before you’re ready to eat them.

Cover the pot (or sauté pan) with a lid. Let the fruits sit for 6 to 7 days and then check the fruits.

The color of the skin should have turned darker orange after 6 to 7 days of ripening. To see if the persimmons are ripe enough to eat, hold onto a fruit and press against the flesh lightly with your thumb. It should feel as if the fruit is about to burst, like a very ripe plum. Sometimes, the skin will start tearing slightly, too. These are all signs that the hachiya persimmon is fully ripe. If the fruit doesn’t seem soft enough, cover the pot with the lid, and let them ripen for another 1 to 2 days.

Peel off the calyx (leaf and stem portion). Then, use your thumbs to split the persimmon open into two halves. You can slurp up the flesh from the skin or use a spoon to scoop it out. I don’t usually eat the skins of hachiya persimmons because there’s occasionally a trace of astringency around the skin. Enjoy!