The Fuyu is a non-astringent variety of persimmon, originating in Asia and a favorite in Central California. Unlike its cousin the Hachiya, the Fuyu can be enjoyed when still firm and crisp, which is a major reason for its popularity. This fruit offers a rich, sweet flavor and a delightful texture, similar to a firm apple when fully ripe and ready to eat.

The Central California harvest for Fuyu Persimmons generally runs from Late September – Late October. This provides a relatively short window to enjoy the fruit at its peak freshness. When evaluating ripeness, look for a deep orange-red color. The fruit is ready to eat when it is firm and crunchy, with a flattened, tomato-like shape.

Fuyu persimmons are versatile. The traditional and most common way to enjoy them is simply slicing and eating them fresh out of hand. Stored at room temperature, they will remain firm for a couple of weeks before gradually softening.