The Fuyu persimmon is round, short, flat on the bottom, and resembles an orange tomato. It has a thin red-orange skin and red-orange flesh. There are dozens of varieties of persimmons but the two most popular are the Fuyu and Hachiya and it is important to know the difference because one is sweet and the other is astringent. Here's the difference: the Fuyu will get sweeter as it ripens but it's also delicious when still firm, while the Hachiya can only be eaten when it is fully ripe. As Fuyus ripen their color gets darker, the flesh becomes softer and jelly-like and the taste is amazingly sweet like a blend of mango, papaya, honey, and a hint of apricot. They are a great source of dietary fiber and vitamins A and C.
Ripening and Storage:
Fuyu persimmons are ready to eat when you receive them. They will keep for up to a few weeks if stored in a dry, dark, cool place. If left at room temperature they will eventually soften a bit and ripen further. Store ripe persimmons in the refrigerator in the crisper drawer for up to a few days.
Fuyu persimmons can be eaten when they are either firm or soft. They can be eaten with the skin on (though some prefer to remove it), just like an apple, quartered, cut into wedges, or sliced into rounds. Fuyu persimmons do not usually have a core or seeds.
Fuyus taste delicious as-is and squirted with lime juice or caviar lime pearls. They can be cut up and added to fruit salads, blended into smoothies, or made into sherbets, puddings, jams, purees, ice creams, stewed fruits, cakes and other baked goods. They can also be sliced and roasted for a sweet and savory side dish.