Available October through February, fall and winter are the peak season for persimmons.

The two most common varieties available in the United States are Hachiya and Fuyu. The key difference between the two is their level of astringency that gives a bitter taste.  Hachiya persimmons with a pointed bottom contain very high levels of tannins and are unsavory if eaten before they are ripe and soft.

Fuyus, on the other hand, look like golden orange tomatoes and are far less astringent before ripening.  They are eaten when firm and crisp.  The skin is usually cut or peeled off and the fruit is often sliced or eaten whole like an apple.  Fuyus are great in salads, salsas, and stir-fries.  In China, Korea and Japan, persimmons are usually dried after harvesting and eaten as dried fruit snacks or dessert.

Persimmons are a good source of vitamin C, and a very good source of dietary fiber, vitamin A and manganese.  Persimmons are convenient and healthy out-of-hand snacks but note that a medium-size persimmon is equivalent to 2 allowances of fruit.

Photograph courtesy of Jun Belen.