About Fuyu Persimmons
You may be wondering, what is this odd-looking fruit? Or you may already be familiar with delicious Fuyu persimmons. Here, we aren’t shy about our love of Fuyu persimmons and work with family growers in California to bring this tasty, “ready to eat” fruit to grocery stores each fall for your enjoyment.
Known in Greek as Diospyros kaki, persimmons have been referred to as “divine fruit” for their luscious flavor that is crisp, crunchy, and ready to bite into just like an apple. Keep reading to learn more about why we love them, and some delicious ways to eat them.
Frequently Asked Questions
When are persimmons in season?
Persimmons are a seasonal fall fruit. Our California-grown Fuyu persimmons are available from September through December.
How should I store my persimmons?
Fuyu persimmons can be stored at room temperature, away from ethylene-producing fruits such as bananas or apples. We recommend eating them within a week of purchase for the best flavor and quality.
What are the best ways to eat persimmons?
The sky is the limit for persimmon ideas! You can bite into them just as you would an apple. They also make a great addition to recipes. We like them in soups, salads, and desserts. We’ve even heard of folks juicing them, which results in a sweet, nectar-like beverage. They can also be dried in a food dehydrator for a delicious sweet and crunchy snack.
Where can I find persimmons in my local grocery store produce department?
They are usually placed in the exotics section next to items like mangoes, papayas, and dragon fruit. If you don’t see them, ask your local produce manager when they will arrive!
Where do persimmons come from?
Persimmons were originally cultivated in China more than 2,000 years ago and introduced to Japan in the 7th century. Japanese persimmons were introduced to the U.S. in the 1800s in several growing regions. These persimmons comprise most of what is available at grocery stores today. California is now the largest persimmon-producing state in the U.S., and Nature’s Partner is the largest persimmon supplier in North America.
I tried to eat a persimmon once and it tasted very bitter! What happened?
It’s likely that you ate an unripe Hachiya persimmon. Most persimmons you find at the grocery store or farmers’ market come in two varieties: Fuyu and Hachiya. Fuyu persimmons have a firm texture and are ready to eat – they are the variety pictured on this site. Hachiya persimmons have a more elongated, acorn shape and must be ripened at room temperature until they have a very soft, jelly-like texture. The pulp from a ripe Hachiya persimmon can be used in baking and recipes or eaten with a spoon. When unripe, Hachiya persimmons are very astringent (due to their tannin content) and not suitable for eating. Be patient and wait for your Hachiya persimmons to fully ripen, or snack on Fuyu persimmons if you want something that is ready to eat.
Why “Do You Fuyu”?
Fuyu persimmons are an amazing, delicious fruit only available in the fall months! We believe fruit-lovers of all ages can find something to love in Fuyu persimmons. Tell us – how do you Fuyu? Share your recipes and photos at [email protected].