The short and squat non-astringent Fuyu persimmons are meant to be eaten while still firm and crisp. They have a sweet flavor that seems to be kissed with a natural dose of fall spice straight from the tree. Also known as the Japanese persimmon, the Fuyu has been popular in Asia for centuries and was introduced to California in the mid-eighteen hundreds.
Eat them out of hand, skin and all, or sliced with a squirt of lime juice for a snack. Or cut them up to be added into desserts, salsas, salads, or meat marinades. A few complementary flavors include pomegranate, ginger, vanilla, nutmeg, maple, arugula, mint, citrus, balsamic vinegar, hazelnut, and walnut.
Fuyus are particularly good in a salad dressed with a lemony vinaigrette. If you slice the fruit into rounds across, rather than up and down, you’ll be rewarded with a pretty star pattern at the center.
Fuyus also have their fair share of recipes for baked treats. Peel, core, steam and mash the Fuyus for a quick Hachiya persimmon pulp replacement in baked goods.
Fuyu persimmons will stay good on your counter top at room temperature for several weeks. Look for a bright orange color and just a little bit of give to know when they’ll be at their best. Feel free to pop them in the fridge for longer term storage.
Fuyus will continue to soften slowly as time passes and will eventually turn jelly soft like the Hachiya variety, in which case, you can bake with them or eat them soft with a spoon.