Everything You Need to Know about Persimmons

Produce Guides

Here's how and what to cook with persimmons, how to store them, how to eat them, and the health benefits of persimmons. Fuyus and Hachiyas.

Photography Credit: Elise Bauer

When autumn is right on the edge of dipping into winter, when most trees are bare of leaves, that’s when you’ll find ripe persimmons, hanging from their trees like bright orange ornaments.

While there is an edible American persimmon that grows wild in the eastern half of the country, the most common types of persimmons you’ll find at the market are two Japanese varietals—Fuyu and Hachiya. If you plan on eating them it is crucially important to know how to tell them apart!

Fuyu persimmons

Fuyu persimmons are short and squat, and are shaped much like tomatoes. When they are orange, they’re ripe, and can be eaten like an apple.

Fuyu Persimmons look like squat orange tomatoes

Fuyu Persimmons

You don’t have to peel them, but I do. Just cut out the crown, peel them or not, and cut into wedges to eat. Once in a while you may find a dime-sized brown seed, just remove.

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.

Eat Fuyu Persimmons like an apple, peel and slice them

Fuyu Persimmons

Fuyu persimmons can be used in salads, like this Apple Pomegranate Persimmon Salad, added to breakfast cereal, or frozen to use in smoothies. You can bake with them too, as you would apples.

Fuyu persimmons will keep for months if stored in a dry, dark, cool place. If set on a counter to ripen, eventually they will soften a bit. At this point you can purée the fruit and use it for recipes that call for persimmon purée.

Hachiya persimmons

Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped.

Hachiya Persimmons are acorn shaped

Acorned-shaped unripe Hachiya persimmons

The main difference between hachiya persimmons and fuyus is that hachiyas are extremely astringent until they are completely soft and ripe.

If you bite into a hard, unripe hachiya, you’ll never forget it! Talk about mouth puckering.

When a hachiya is ripe, it’s wonderfully sweet.

To ripen a hachiya persimmon, just leave it out on the counter and wait. (You can speed up the ripening process by putting the persimmon in a bag with a ripe banana.) Eventually the persimmon will get so ripe you can squeeze it like an over-ripe tomato.

How to test if a hachiya persimmon is Ripe

Ripe and ready to eat Hachiya persimmon

When you break into a ripe Hachiya, the flesh is soft and pudding-like. Just scoop it out with a spoon. You can eat it straight like that, or save the pulp for baking.

You can freeze the pulp for cooking with later. (I like to measure out the pulp in amounts that I know I’m going to want to use, like 1/2 cup or 1 cup measures.

How to Eat a Hachiya Persimmon

Scoop the ripe pulp of a Hachiya persimmon out with a spoon

The sweet ripe pulp of Hachiya persimmons is used for making dishes like persimmon cookies or persimmon pudding cake.

Remember how to tell them apart?

The one you can eat like an apple—Fuyu—is short, squat, and firm. The persimmon you have to ripen until it is squishy, and then you eat or use the pulp—Hachiya—looks like a large orange acorn.

Fuyu and Hachiya Persimmons

Health benefits of persimmons

Persimmons are full of vitamins, nutrients, antioxidants, and fiber. They’re rich in vitamin A precursor beta-carotene (no surprises there given their bright orange color), vitamin C, and potassium. Because of this, eating persimmons can help you maintain a healthy immune system, reduce inflammation, neutralize cancer-causing free-radicals, and lower blood pressure.

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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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  1. Christie Haun

    I was jut given some very ripe, soft, Fuyu persimmons. Can I keep the pulp from them??? I fear I don’t have much time to decide, and I don’t have time to make them into cookies right now.
    Please help!!!

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  2. MarthaC

    Thank you so much for this article it was so helpful

    Show Replies (1)
  3. Ag31

    Growing up in the USSR , i remember my grandfather always froze persimmons then let them defrost on the counter and they would be delicious and squishy and sweet and soft . They were the acorn shaped ones . Not sure if it is common to freeze them to eat before they were ripe but that is how we did it .

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  4. Siren Bond

    You are our favorite! Can hardly wait to try this nifty and thrifty trick.

  5. Sabine

    Very tasty! Great information! Thankyou. I was a little hesitant to try them; but now have snd can’t wait to try your recipes!

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Fuyu and Hachiya PersimmonsEverything You Need to Know about Persimmons