What Is a Persimmon?

Autumn is here and that means it’s time for “PSL”: Persimmons season launch. If you pick a persimmon up at the store and find yourself wondering what to do with it, we’ve got you covered.

What are persimmons?

Persimmons originated in China but are now grown in other parts of the world, such as Korea, Japan, Brazil, and the United States. They have a smooth peel that can range from light orange to red-orange. Their season typically runs from October through December.

Taste-wise, persimmons have a profile unlike any other fruit;  many people describe them as a mango, apricot, and pumpkin wrapped into one. Depending on the preparation and persimmon variety, subtler notes like honey and cinnamon can also be coaxed out.

You’ll come across one or two varieties of persimmon at the store: Fuyu and Hachiya. While they most visibly differ in size and shape, they diverge in other ways you should know about — depending on whether you plan to eat them fresh, cook them, or bake with them.

Fuyu persimmons

Fuyu persimmons are the most common variety you’ll find at the store and are easy to spot with their short and plump shape (similar to a beefsteak tomato). They have a sweet flavor that only grows sweeter as the fruit continues to ripen. A ripe Fuyu will have a bright orange peel and still be firm to the touch, a quality that separates itself from a Hachiya. This firmness also makes them a great option for eating raw, peel and all, and in no-cook preparations like salads or spread on toast. Their subtle cinnamon notes also make them great for desserts.

Hachiya persimmons

Not as common as Fuyus but equally delicious, Hachiyas are acorn-shaped, with a red-orange color. Hachiyas need a little extra TLC because unlike Fuyus, which start sweet and become even sweeter as they ripen, Hachiyas are extremely bitter before they’re ripe.

When a piece of fruit is extremely soft and mushy, it usually indicates that the fruit is overripe. This isn’t the case with Hachiya persimmons: soft and mushy means your Hachiya is ready to eat! Like Fuyus, Hichiyas have a flavor combination of apricot, pumpkin, and mango, but with underlying hints of honey and brown sugar. Their soft texture might not make them a great fit for a hearty fall salad, but this flavor combo is perfect for desserts like this creamy parfait layered with hazelnuts.

How to store persimmons

Because they are often sold underripe at stores, persimmons are best stored at room temperature to let them ripen. When your persimmons are already ripe, eat up! They don’t have a long shelf life. You can also keep them in the refrigerator for a day or two to keep them fresh, or freeze them to save for later.

How to eat a persimmon

You can bite into Fuyu persimmons like you would an apple or slice them into wedges to use in salads. While the peel is edible, some people prefer to slice them in half, scoop out the flesh, and discard the peel. This method is particularly well suited for Hachiya persimmons, because their peels can be bitter and because of the fruit’s soft texture when ripe.