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All About Persimmon Varieties

Fuyus & Hachiyas

By , About.com Guide

Fuyu persimmons and hachiyas persimmons are the most commonly available in North America. They are both from a genus called "fruit of the gods" in Greek and they are both in season in the fall. Learn the difference and how to buy, store, and use them below.

Fuyu Persimmons

Photo © Molly Watson
Fuyu persimmons are distinguished by their "flat" bottoms and squat shape. Fuyus should be more orange then yellow and are at their best when just barely a teensy bit soft. They will ripen after picked, so buying rock-hard fuyus and allowing them to ripen at home can be a good strategy. Fuyus are commonly eaten raw, often sliced and peeled and salads. They can also be roasted to great effect. They have a mild, pumpkin-like flavor.

Prepare fuyus by hulling them (cutting out their top and its attached flesh), slicing, and peeling them. Remove and discard the large black seeds as you encounter them.

Hachiya Persimmons

Photo © Molly Watson
Hachiya persimmons are mouth-puckeringly tart unless absolutely, supremely ripe. Ripe hachiyas are unbelievably soft - and are often almost liquified into a silky smooth pulp inside. They are elongated and oval shaped. They will ripen once picked, so you can let them soften on the kitchen counter until ready to use.

Hachiyas are thought of as "baking" persimmons and are commonly peeled and pureed into a pulp to add to baked goods. They add stable moisture and a mild, pumpkin-like flavor to cakes, puddings, and other treats.

How to Buy and Store Persimmons

Whether Fuyu or Hachiya, look for persimmons that are bright and plump and feel heavy for their size. They should have glossy looking skin without any cracks or bruises. Store almost-ripe and just-ripe persimmons at room temperature. Hasten ripening by storing them in a paper bag. You can keep very ripe persimmons loosely wrapped in plastic in the fridge for a few days.

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