Fuyu Persimmons

There are two varieties of persimmons. Fuyu persimmons are short, squat, and pumpkin shaped. Eat them like an apple, peeled and sliced. Hachiya persimmons are acorned shaped and must be completely soft and ripe before you can eat them.

Photography Credit: Elise Bauer

It’s November and persimmons abound. One can see them hanging like Christmas tree ornaments from trees here and there around our neighborhood.

There are two varieties; pictured here are Fuyu persimmons – short and squat, shaped very much like tomatoes.

The other variety is the Hachiya, more acorn shaped. Hachiya persimmons are used for making dishes like persimmon cookies or persimmon pudding cake and are eaten only when liquidy ripe. But what to do with the Fuyus?

Fuyu persimmons, unlike the Hachiyas, are eaten much like apples. Peel them, slice them, eat them.

During my many trips to Japan I have often been served Fuyu persimmons this time of year. Always, they were presented this way, already peeled and sliced, and served with little toothpicks in each piece.

I was told by one friend who grew up with a Fuyu tree in his yard that the best time to pick them was under a full moon. When you did that, the persimmon flesh would be freckled with tiny pinprick brown specs, which gave the fruit more sweetness and flavor.

Fuyu Persimmons

My friend was somewhat embarrassed by this admission; being the educated, rational man he was, could find no explanation for this phenomenon, but insisted that he had experimented for years with his own tree and that what he said was true.

These particular persimmons came by way of a wonderful gift from a fellow blogger. Turns out that the lovely Andrea of Rookie Cookery and Pumpkin Persimmon Parfait fame, lives about a mile away from me.

We met for tea and a gabfest one day last week and exchanged lots of garden goodies. I scored big with a huge bag of these Fuyu persimmons (in addition to some delicious pumpkin parfait). Yum, and thank you Andrea!

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Showing 4 of 35 Comments

  • Rose M Sandoval

    Freeze fuyu Persimmons whole or cut in half and use later for smoothies

  • Jean

    Can you use Fuyu persimmons on persimmon bread? I don’t have the Hachiya that I usually use. Do I need to add anything because the Fuyu are not astrigent? I pick the Fuyu persimmons very hard and eat for 2-3 months as an apple. They don’t seem to be good when they are soft unless pureed and used in a recipe.

  • santos.

    hello elise! i have been wondering what to do with fuyu persimmons myself. the recipes i’ve found that i’m attracted to are all japanese–they don’t mask the flavour or texture of the fuyu, unlike the few western recipes i’ve come across. i’m actually working on two japanese recipes right now, so hopefully they’ll turn out well.

  • duncan booth

    hi there

    came across this on my new personalized google homepage

    i’m a chef and i just wanted to say that in my personal experience, make sure your persimmons are really ripe before you try to eat them.

    if they aren’t ripe, they have a very tannic, astringent quality which feels like they very quickly and intensely dry the mouth and tongue

    when they are nice and ripe they are excellent though

    i just don’t want anyone to get put off of them the way i was!



  • Kalyn

    How fun to share time with a fellow blogger. I haven’t yet come across any other food bloggers in Utah. I keep thinking there must be someone, but so far the closest person I have seen is in Idaho. Thanks for the information on persimmons. I noticed them in the ad for my favorite market and was thinking of getting some since I’ve never eaten them.

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