Fuyu Persimmons
I love Fuyu persimmons. Like, totally love them. To the point where I’m wondering if the 12 that are currently sitting in my fruit bowl will be enough to last me this coming week. Yeah, I’m a little obsessed with this seasonal fall fruit.
Do these look especially shiny to you? It’s because there was a persimmon polisher standing over an open box of them 15 feet away from this display. No joke. You’ve got to love grocery stores, eh?
Oh, I took the above three photos at a different market than the one where I got scolded. In fact, the Produce Manager of this store was standing next to me, wearing a smile and puzzled expression. She asked why I was “taking 10 photos of the same thing.” To which I wondered internally, “Wouldn’t a sane person worry that what they think is normal behavior—taking photos of fruit—is abnormal to someone else?”
One of the dozen Fuyu persimmon from my fruit bowl. I polished this one good…real good.
(Please excuse the gray tinge to my at-home photos. The sun insisted on playing peekaboo behind the clouds while I taking photos. After I let it know what I thought about this by shaking my fist at it, I decided to continue snapping.)
The persimmon simply cut in half (the peel isn’t meant to be eaten). Sometimes Fuyu persimmons contain seeds; I don’t come across seeded ones too often.
At its best, this fruit tastes like a honeyed squash, or maybe pumpkin. It can be peeled and eaten like an apple. The Fuyu persimmon can also be eaten right away, while firm, but I think its flesh grows sweeter as it softens. (And I try to select ones that are darker orange.)
My absolute favorite way to eat a Fuyu persimmon is to cut a soft one in half and dig in with a spoon. (When cutting and eating this type of persimmon, make sure you’ve got a firm hold on the peeled flesh because it’s slippery.)
Fuyu persimmons should not be confused with the astringent and acorn-shaped Hachiya ones, which need to be eaten when they’re really soft.
I ate my first persimmon (fuyu) a couple of weeks ago… They’re divine! I actually ate the peel, too. It tasted fine to me.
I need more!
They almost look like tomatoes to me. I would probably like it if it tastes like a melon or squash though.
I’m leaving for the Philippines on Tuesday, Cindy! I won’t forget to send you a few Philippine snacks to try when I come back! 
At first I didn’t know when to eat them so I ate some unripe ones and didn’t like’em. A friend encouraged me to try them again and I realized what I was missing. They taste great when they are nice and soft. I like them in smoothies!
Not a fan of these even though my parents grow them. I love the Hachiya ones. Great, now you’ve got me wanting them!
My grandma has a tree and we eat tons of these!
You’re on PW again today!
Ellen F.: It’s too bad this is a seasonal fruit. I’ve only eaten them as is, but there are tons of persimmon recipes out there that I’m sure your cooking- and baking-proficient self could work wonders with!
Sarah Lynn: They are tomato-shaped. And I do think they taste like a type of squash. (I can’t believe you’re heading to the Philippines today, already!)
Emmanuel: I’ve waited as long as two weeks to eat these persimmons. I’m glad you have them another try.
Slammie: Do you eat Hachiya persimmons as they are, or do you puree them for cakes, breads, sauces, etc.? I’ve read that they’re usually pureed to make those kinds of things.
I have to admit, I haven’t eaten a Hachiya persimmon in a while, since I learned the hard way how it’s supposed to be eaten. I was actually standing over a display of them this weekend, debating whether to get a couple, when I got distracted by a little Asian grandma. She asked if I knew how to pick them. I selected a really soft one and handed it to her. She gave it back, telling me she didn’t want a “lumpy” one. I told her they’re meant to be eaten that way. “Are you sure?” she asked. I nodded. “But I don’t want a lumpy persimmon.” And back and forth it went. She was cute but a tiny bit exasperating!
Dandy: Oh, lucky you to have such a fresh and convenient source for them! (And thanks for the PW, almost heart attack-inducing heads-up. Yes, I am a Girl Who Is Easily Surprised/Startled. And I really enjoyed reading your post about meeting her.)
Cut them in half and use a spoon to scoop out all the yummy goodness. My fav parts are the slimy seed like things in there. Not sure if mom has made anything with them (cakes, etc.) but we usually eat several at a time as dessert. Dad has several varieties now in the garden.
Slammie: I’m going to give Hachiya persimmons another try for you, just as you eat them.
Persimmon polishers, where do you shop?
My recent persimmon foray began with the Hachiya variety. At first I was totally thrown by the atringent taste, but I persevered and continued to try different ones.
My favourite type so far are the korean persimmons. They are very sweet and have a texture similar to peaches/nectarines when ripe. They also have more seeds in them.
Holly: I don’t think I’ve seen Korean persimmons at the stores. I’ve seen a chocolate variety, which certainly piqued my interest. I need to research that one…
I don’t think I’ve ever seen such shiny persimmons! I like the reaction of the confused store-person though. And this kind of persimmon is my favorite. I love it so much! It’s my favorite fruit. Persimmon jam sounds very intriguing btw.