Fuyu persimmons are a popular, sweet variety of persimmon with a squat, tomato-like shape and a bright orange skin. Unlike their Hachiya counterparts, Fuyu persimmons are non-astringent, meaning they can be enjoyed when firm or soft, offering a delicious and versatile fruit perfect for snacking or adding to a variety of dishes.

How to Eat
Fuyu persimmons can be eaten when they are firm or slightly soft. Simply rinse, slice, and enjoy—there’s no need to peel the skin, as it’s edible and provides additional fiber. Fuyus can be eaten like an apple, added to salads, sliced over yogurt, or used in savory dishes. The firmer the fruit, the crisper the texture, while softer Fuyus offer a more succulent, sweet bite.

A Simple Recipe: Fuyu Persimmon Salad

1. Slice 2-3 firm Fuyu persimmons into thin wedges.
2. Combine with mixed greens, crumbled feta or goat cheese, and toasted walnuts.
3. Drizzle with a simple vinaigrette made from olive oil, lemon juice, honey, and a pinch of salt and pepper.
4. Toss gently and serve immediately for a refreshing, autumn-inspired salad.

How to Store
Store firm Fuyu persimmons at room temperature to allow them to soften slightly, if desired. Once they reach your preferred ripeness, they can be stored in the refrigerator for up to two weeks to maintain their freshness. For longer storage, you can freeze persimmon slices or puree to use in smoothies or baking.

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