Fuyu (Fuyugaki 富有柿) persimmons have a deep-orange to red color and are amazingly sweet when fully ripe. They are slightly smaller than an apple and look a bit like a mini-pumpkin. The Fuyu is a non-astringent variety of persimmon that can be eaten before it is fully ripe.

Fuyu persimmons are the most widely grown of the non-astringent persimmon cultivars.  The fruit first appeared in the United States in the mid  to late 19^th century and has been commercially grown here ever since.  They are typically available for consumption from late fall through early spring.

After harvesting, they will stay firm at room temperature for a period of 2 to 3 weeks and have a relatively long usable life.  When fully ripened, they have a wonderfully sweet taste and a soft spongy texture.  The fruit is highly nutritious and it an excellent source of vitamin A, beta carotene, vitamin C, and fiber. A six ounce fruit contains about 120 calories, is sodium-free and nearly fat-free.

Since it is a non-astringent variety of persimmon, Fuyu persimmons can be eaten or used as an ingredient in dishes while still firm. The Chinese like to dry the fruit and make a candy out of it. Fuyu persimmons can be cooked and their texture along with spicy sweet taste make Fuyu persimmons an excellent addition to a wide-variety of dishes. Whether sliced in-half and grilled, puréed, baked, or eaten as is, Fuju persimmons are a delicious and nutritional addition to your diet.

Fuyu Persimmon Nutritional Information

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