Persimmon Fuyu


Fuyu persimmons are available in the mid-fall through winter.

Current Facts

Fuyu persimmons, botanically classified as Diospyros kaki, are a non-astringent variety of the cultivated Japanese fruit that grows on deciduous trees and is a member of the Ebenaceae family. The Latin binomial translates to “divine fruit” from the Greek language. Fuyu persimmons are also commonly known as 柿 or Kaki in Japan.


Fuyu persimmons can be employed both raw and cooked applications, with usage depending on ripeness. When firm and crunchy, the fruits can be sliced into salads, diced for salsas, blended into smoothies or milkshakes, dried and sugared for snacks, cooked into jams, jellies and sauces or eaten as-is. When soft and ripe, the flesh can be scooped out of the peel with a spoon and eaten raw or used to make puddings and custards. Fuyu persimmons pair well with apples, Asian pears, green onions, cilantro, pumpkin seeds, walnuts and shrimp.


Fuyu persimmons are available from mid-fall through winter in most markets. Look for fruits that are firm to the touch with deep orange-red skin free of blemishes or bruises. Once ripe they will turn completely orange when ready for consumption.


Unripe Fuyu persimmons can be left out at room temperature to ripen. Once ripe, store in the refrigerator for up to two weeks. If you wish to freeze them, cut into slices and freeze on a pan or plate before transferring to an airtight container.


Fuyu persimmons are a good source of Vitamin A, B-complex vitamins, iron, calcium and phosphorus among other minerals. They contain high levels of dietary fiber and are low in calories and fat. Eating Fuyu persimmons can help improve digestion and heart health as well as providing antioxidant protection from diseases like cancer and diabetes.

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