Have you ever looked at a Fuyu persimmon and wondered what to do with it? Should you peel it? Slice it? Bake it? Eat it raw? The answer is… All of the above!
Learn more about what a Fuyu persimmon is, plus how to tell when it's ripe and ready to eat, and get some ideas for preparing this fruit:
What is a Fuyu Persimmon?
Fuyus often appear similar to tomatoes - round with a flat bottom, lighter red-orange color, and a size that fits into the palm of your hand. Texture wise, they're closer to an apple - crisp with a sweet, cinnamon-accented taste. Most fruits have a leaf on top
While not as soft and pudding like as Hachiya persimmons, Fuyus soften with time. In general, they're dense to slightly tender with no central core, and are often seedless. The absence of tannins means that your mouth won't feel dry after taking a bite, even if the fruit hasn't fully ripened.
A native of East Asia, ripe Fuyu persimmons can be eaten off the tree and provide a source of vitamins A, B, C, E, and K, plus fiber and beta-carotene.
Fuyus are one of three persimmon varieties that we grow at Frog Hollow Farm. Algonquin Indians called persimmons "putchamin." Native Americans used putchamin in bread and other recipes and as medicine. When early European settlers arrived, they thought this curious fruit was a type of plum or medlar, but it's actually a berry. In 1612, English writer William Strachey introduced the word "persimmon" in his book that documented the early colonization of North America.
How to Tell if a Fuyu Persimmon Is Ripe
A ripe Fuyu persimmon is bright orange in color. If not fully ripened, they may appear slightly pale. At this point, you're advised to let them ripen on your counter until the shade deepens.
However, at all stages, the fruit will feel slightly firm.
How to Prepare Fuyu Persimmons
Fuyus will draw you in with their shiny orange peel, sturdy green stem, and flying saucer shape. But there's so much more to them than their good looks - slice them open and you'll find a bold star pattern and crisp flesh that'll push you out of your food rut. Here are some fun ways to enjoy Fuyu persimmons this fall:
- Warm up your table with persimmon pudding. Rich and satisfying with a dash of spice, Persimmon Pudding makes a flavorful side dish or dessert for your fall table.
- Add sparkle to toasted bread. Planning a happy hour with friends? Chef Mario spreads fromage blanc on toasted bread and adds layers of sliced Fuyu persimmons for sweetness and crunch. Garnish with pomegranate seeds, radicchio, and pistachios for a new favorite appetizer!
- Create an artistic salad. Fuyu persimmons brighten up green salads with their color, flavor, and crunchy bite. Why not add thin-sliced prosciutto to the mix? This Frog Hollow Fall salad combines baby arugula and sweet Fuyus with savory parmesan and prosciutto for a complex flavor party that's easy to make and beautiful to serve.
- Buy a cookie tin. Looking for something sweet to share, but don't feel like cooking? Frog Hollow Farm Persimmon Cookies are deliciously moist and dotted with our own dried peaches and walnuts. A drizzle of sweet orange glaze makes them extra special - perfect for coffee or tea with a friend on a chilly day.
- Dry them. Fuyu persimmons can be dried and eaten similar to apple or pear chips or sprinkled onto a salad for a touch of crunch.
- Explore the savory possibilities of Fuyu persimmons. Ripe Fuyu persimmons enhance braised pork, cured meats, and stir-fries with a touch of brown sugar sweetness.
- Baking. Many treat this fruit similar to an apple. Bake and puree it, add it to a pie or tart with some cinnamon and nutmeg, or top a dish of ice cream for a bit of a crunch.
Whether you're cooking a pudding or chilling with a salad, Fuyu persimmons will open your kitchen - and your taste buds - to flavors and textures you never knew existed. Too bad they have such a short harvest. Don't wait to order - they'll go fast!
- American Indian Health and Diet Project. https://aihd.ku.edu/foods/persimmons.html
- Briand, C.H., The common persimmon (Diospyros virginiana L.): The history of an underutilized fruit tree (16th-19th centuries)