Fuyu Persimmons

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.

Fuyu Persimmons

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. 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!

Fuyu Persimmons

Showing 4 of 28 Comments

  • lynn

    Do I have to wait for the fuyu persimmons to be ripe before I can make cookies?

    Fuyu persimmons are the kind that you can just eat, like an apple. You don’t usually bake with them. The hachiyas are the kind you typically bake with, and those you must wait to ripen completely, when they are soft and the insides are gooey. ~Elise

  • Linda Martinez

    THe persimmons ripen by putting them in the freezer overnight, the next morning you take them out of the freezer let them thaw out and they are perfect. Someone at the senior center donated a whole case of them…I quickly told everyone that there were two kinds..One is like an apple, however the pearshaped kind don’t even try them unless you are hanging your head over the sink( i have tried this method of ripening them, and it works great)

  • Susan

    Two things! I have been massaging persimmons ( 5 Hachiya persimmons) for a few weeks in an effort to replicate the Japanese method.. Not a lot of intel about technique, but the very idea of massaging them, seems to imbue them with good wishes and love like any other hand “made” food. So far so good. I think I willl try the traditional western dehydrator also.
    Secondly, to Kimberley, march 2k11, I have poached figs also as an alternative in pasta sauce, just sweat them in a bit of olive oil shallot and garlic and some sweet marjoram, delish…garnished with chevre or not…

  • Rebecca Lamp

    For those of you who are interested in freezing Fuyu presimmons, they feeze well as a pulp. I then use the pulp in muffins and cookies out of season.

  • Kimberly

    Hello,
    I am very new to persimmons of any kind. I was reading an article in Rachael Ray’s magazine and someone made a spagetti sauce with persimmons. If I froze the Hachiya for over 24 hrs and tried to make a sauce. Would it work? My family has an allergy to Nightshades ( tomato, potatoe ect.) I was just curious what your thoughts would be? Thank you for an infomative blog. I can’t wait for my children to try the FUYU.

    No idea, but if you try it, please let us know how it works for you. ~Elise

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