Fuyu Persimmons: Our Favorite Fall Fruit
There are certain fruits that just feel like fall, and for us, persimmons are at the top of the list.
Their season is relatively short, usually just a couple of months, which makes their arrival feel like something worth celebrating. And here in Los Angeles, where fall doesn’t always look like changing leaves and chilly mornings, those bright orange fruits are one of our favorite signs that the season has changed.
But our favorite thing about persimmons? They’re ridiculously easy to eat!!
Meet the Fuyu
The Fuyu persimmon is the variety you’ll find in our boxes, and it’s a particularly easy one to love.
Unlike Hachiya persimmons, which need to become very soft before they’re ready to eat, Fuyus are meant to be eaten while they’re firm and crisp.
Basically, you can eat one just like an apple.
Give it a quick wash, pop off the little leafy top, and take a bite.
That’s it.
And usually, there’s no core! Just those cute little leaves on top.
They’re sweet, crisp, juicy and incredibly portable, which makes Fuyus one of our favorite fruits for eating on the go. Toss one into a lunchbox, bring one in the car, or grab one as you’re heading out the door.
No peeling. No cutting. No mess. Just delicious fruit.
“My Kids Don’t Like Persimmons.”
We hear this one all the time.
A parent will tell us their kids don’t like persimmons, and then they’ll try a round slice of this pretty orange fruit with a star in the middle and….suddenly, they like persimmons.
There’s something about a Fuyu’s combination of sweetness and crunch that makes it a surprisingly kid-friendly fruit. It’s familiar enough to eat like an apple, but different enough to feel like something special. We’ve done taste tests in classrooms of second graders and 9/10 students say they like them and will ask for seconds!
As you can see, it was tied with apples and tangerines and got a “Very good!” on the taste test.
Of Course, You Can Do More Than Just Eat Them
While eating a Fuyu straight out of hand is probably our favorite way to enjoy one, they’re also wonderfully versatile.
In salads: Slice them into a fall salad with arugula, kale, bitter greens, nuts or cheese. Their natural sweetness is especially good with savory and peppery flavors. They pair great with balsalmic. Here’s a great Autumn Harvest Salad recipe.
In smoothies: A ripe Fuyu adds sweetness and a lovely texture. Try it with peanut butter, banana, ginger or yogurt.
In a breakfast bowl: Over oatmeal or in a fall fruit parfait.
In baked goods: Persimmons are delicious in muffins, quick breads and cakes, especially as they become softer and sweeter.
Roasted: Slice or halve them and roast until they’re soft and caramelized. They become warm, jammy and incredibly sweet.
Fuyu vs. Hachiya: What’s the Difference?
If you’ve never bought a persimmon before, the two varieties can be confusing.
Fuyus are squat and round (similar to a tomato) and can be eaten while they’re firm and crisp.
Hachiyas are more elongated and are a completely different experience. They need to become extremely soft, almost pudding-like, before they’re ready to eat. Once ripe, they’re silky, sweet and especially good for baking.
The easiest way to remember it:
Fuyu = firm.
Hachiya = soft.
If you bite into a firm Hachiya, you’ll understand why this distinction matters!
And Then There’s the Tree
We also love persimmons for how beautiful they are before they ever make it into a box.
Persimmon trees can be incredibly ornamental, with those bright orange fruits hanging from the branches like little decorations. Sometimes the fruit remains after much of the foliage has fallen away, making the trees look almost covered in little orange ornaments.
They’re hard to miss.
And maybe that’s fitting for such a short-season fruit.
A Little Taste of Fall
One of the things we love most about eating seasonally is that certain fruits only get a small window to shine.
Persimmons don’t stick around forever. Their season comes and goes, and that’s part of what makes them special.
For us, they’re one of the best markers of fall.
So when the Fuyus arrive, we eat them while we can—straight from the box, sliced into salads, blended into smoothies, baked into something cozy, or roasted until caramelized.
Or, honestly, just standing in the kitchen eating one like an apple.
Pop off the leaves. Take a bite. Enjoy fall.
And if your kids tell you they don’t like persimmons?
Give them a Fuyu.
You might just change their minds.
Frequently Asked Questions About Fuyu Persimmons
When are persimmons in season in Los Angeles?
Persimmon season in Los Angeles typically falls in autumn and lasts for just a couple of months, although exact timing varies from year to year.
How do you eat a Fuyu persimmon?
Fuyus can be eaten while firm, just like an apple. Wash the fruit, remove the leafy top, and bite right in. The skin is edible, and Fuyus typically don’t have a core.
Do you peel Fuyu persimmons?
No! The skin of a Fuyu is edible, so there’s no need to peel it.
Are Fuyu persimmons good for kids?
Many kids enjoy Fuyus because they’re naturally sweet, crisp and easy to eat. If your child hasn’t liked persimmons before, a firm, sweet Fuyu is a great one to try.
What is the difference between Fuyu and Hachiya persimmons?
Fuyus are round and can be eaten while firm and crisp. Hachiyas are elongated and need to become very soft before eating.
What can you do with Fuyu persimmons?
Fuyus are delicious eaten fresh and can also be added to salads and smoothies or used in baked goods. They can even be roasted on their own.
