Persimmons are a sure sign that fall has arrived. They’re a hardy fruit, grown with the same care as summer stone fruits, and every bit as versatile. If you’re looking to break out of a food rut, persimmons open up a whole new world of culinary possibilities.

The Algonquin Indians called these shiny orange fruits “putchamin.” Native Americans used them in bread, other recipes, and even as medicine. When early European settlers arrived, they mistook persimmons for plums or medlars—but they’re actually a type of berry. In 1612, English writer William Strachey first introduced the word “persimmon” in his book documenting early colonization.

Two varieties are especially popular in California: Fuyu and Hachiya. The cool nights of fall help build their brix, or sugar levels, deepening flavor and sweetness. When the skin turns a rich, vibrant orange, that’s your cue they’re ready to eat.

Here’s how to enjoy these two distinct types:

FUYU

Fuyu persimmons are stout and shaped like a flying saucer. They’re solid and crunchy—perfect for tossing into green or fruit salads. Try them in our Frog Hollow Fall Salad of Persimmons, Prosciutto di Parma, and Olio Nuovo recipe. Or, if you’re feeling creative, try Toasted Bread with Fuyu Persimmons, Pomegranates, and Fromage Blanc. Of course, you can also enjoy them simply—sliced like an apple and eaten out of hand.

HACHIYA

Hachiya persimmons, shaped like acorns, demand a little patience. They’re often harvested firm and need time to soften off the tree before eating. If eaten too soon, they can taste astringent. They’re ready when they feel slightly soft to the touch, “firm-soft,” as Farmer Al says, not mushy. Once ripe, the flesh turns sweet and custard-like. Hachiyas shine in puddings and other desserts; try them in Chef Mario’s Persimmon Pudding, or enjoy them frozen with coconut milk.

Whatever variety you choose, you’re in for an autumnal treat. Go ahead, play in the kitchen and discover why persimmons deserve a spot in your fall lineup.