Introducing 4 Persimmon Varieties

by Dorothy Reinhold on November 25, 2012

Print This Post Print This Post Introducing 4 Persimmons Varieties:

What are these things — coral colored, some of them, pumpkin colored, others – elegant and elongated like an acorn, or squatty and round like a tomato?

Meet one of nature’s best fall gifts – persimmons, jewelry for the tree while hanging, sweet as candy when plucked and eaten.

4 Persimmon Varieties:’d like to introduce you to four varieties today – two common, and two a bit more rare but worth seeking out. You’ll find this quartet in stores now, for $2-$3 a pound, and well worth every penny.

Each is different. All are delicious and worthy of your culinary attention.

Hachiya Persimmon: custardy flesh of a Hachiya, soft and squishy as jelly when it is ripe, makes a sweet, candy-like dessert. Those lucky enough to have a bountiful tree in their yard might even have enough to be able to save the flesh and freeze it for use throughout the year. We must patiently wait until it is ripe, and then dig into the gelatinous goo. But woe is you if you try to eat a Hachiya before its time. This is known as an astringent variety, which means it will be bitter, unpleasant and maybe even painful unless it is perfectly, squishy-ripe. It will suck the spit right out of your mouth with its soluble tannins. You have been warned. But when it IS ripe, you have also been warned that you might become addicted; that’s how good it is.

Cinnamon Persimmon: Persimmons are a sub variety of Hachiya, except this kind isn’t astringent, so you can eat it when firm or slightly soft. The outside tends towards pale yellow, and the inside is speckled with cinnamon-colored flecks. This is a favorite variety of many people in the produce industry. Heed them.

Fuyu Persimmon: crisp Fuyu is also much more forgiving than a Hachiya, since you eat it when it is firm. Think of it like an apple, in that it is crisp, you eat the skin, and all you need remove is the top green leaves and maybe a small center core. I often slice Fuyus and simply adorn the dinner plate with an extra sweet Fuyu crunch. One benefit is they won’t oxidize, so if you pack them sliced for lunch, they hold up without discoloring.

Organic Sweet Pumpkin Persimmon: Organic Sweet Pumpkin Persimmon is even sweeter than a Fuyu, a bit smaller, and eaten firm and crisp, like an apple. No need to peel the skin, unless you want to. These are gorgeous and delicious. Centerpiece or center of the plate? You decide.

What can you do with persimmons?

Hachiyas: pudding, ice cream, quick bread, cookies, sauces and even to sweeten smoothies. In Japan, they are dried, and prized in that preparation.

Fuyu or other firm varieties: Eaten out of hand like an apple, baked into pies or crisps or crumbles (like an apple), chopped for salsa, sliced with cheese for an appetizer or as part of a salad. Let your imagination soar!

Stay tuned for upcoming recipes using persimmons!

Thanks to Melissa’s Produce for sending samples of the persimmons.


{ 22 comments… read them below or add one }

John December 1, 2019 at 5:43 pm

I thank you for all the information you have on the Fuyu persimmon’s I have over 150fuyu persimmon’s that intake care of for my older sister when she bought the property the persimmon tree’s where already here on the property plus there’s also jujubes tree’s I would really appreciate if you have any information about jujube


nazira January 14, 2019 at 6:08 pm

i do love perissimone,thank you. HAPPY NEW YEAR. It is my husband’s favourite fruits i buy it as often as i can. love it. Nazira.


Darth Continent September 27, 2017 at 4:09 pm

Hello, a local Persimmon grove (north central Florida) has the large (about green bell pepper-sized) Hachiya persimmons, but they also have a smaller acorn-shaped persimmon that’s a little bigger than a chicken’s egg which resembles the Hachiya and is also astringent. Off hand do you know what variety this might be?


Dorothy Reinhold September 27, 2017 at 6:40 pm

I don’t! There are many, many persimmon varieties though. You have identified the most important variable — whether it is astringent when firm, or not. If astringent (like a hachiya), it needs to get super duper soft and Jell-O-y (inside its skin). If it is more like a fuyu, it is meant to be eaten firm, like an apple, and will be sweet and not astringent when firm.


Darth Continent September 27, 2017 at 8:39 pm

Hi Dorothy!

Yes, my wife absolutely LOVES persimmons, and she considers those ooey-gooey ones to be ripe. Also she’s stockpiled some by cutting them in half and freezing them; they are also quite tasty out of the freezer.

These smaller acorn-shaped ones do seem to be the Hachiya type, I just don’t know whether these are some smaller variety of Hachiya or some other species.


Darth Continent October 15, 2017 at 4:25 pm

Dorothy, just FYI I found from our local grower that the small acorn-shaped variety in question is called a SAIJO. Again very similar to a hachiya, just much smaller, about the size of a plum or kiwi.


Dorothy Reinhold October 15, 2017 at 8:15 pm

How interesting! Thanks for letting me know. That sounds like a very cool variety…a kiwi-sized persimmon. Now I want some!

Adam February 4, 2016 at 3:41 pm

Do you have a scientific name for the sweet pumpkin persimmon or where somebody could find a sweet pumpkin persimmon tree? It is a very interesting fruit and there is not much information on it. Thank you. (From introducing 4 shockingly delicious persimmon varieties)


Dorothy Reinhold February 5, 2016 at 6:15 am

Interesting question! I don’t know the scientific name, but you could call Melissa’s Produce at 1-800-588-0151 and ask them. They should be able to find out for you!


Bruce December 24, 2015 at 5:45 pm

Thanks for helping me identify these 4 varieties. I had a friend that found someone cutting down 2 trees and she was allowed picked all the fruit from them. They are squat like the FuYu but really astringent. I was told to let them ripen and I have been. I would like to know if I have FuYu or Hachiya. They are getting really gooey and now have just a very slight astringent taste. Can Hachiya be squat when picked to soon from the tree. If I picked FuYu to soon and they ripen, will they be really gooey like the ones I have. If I picked Fuyu to soon and tried to eat one would they be really astringent. I tried FuYu from a tree when only the fruit was on it and they were like an apple and sweet. I’m a little confused.


Dorothy Reinhold December 26, 2015 at 3:47 pm

All the squatty Fuyu and Fuyu-type varieties I have tried have been firm and sweet like an apple. In fact, I usually slice and eat them just like an apple, or chop and put in a salad for color and crunch. I am not aware of any Hachiya varieties that are squat like you describe, but who knows, there might very well be some odd ones! I wish I knew exactly what variety you have…we could better figure out what to do with them. Did you see my article on how to dry persimmons?


Leslie Macchiarella November 8, 2014 at 1:19 pm

Dorothy, What a great run-down on persimmons! I was lost but now I’ve found your post (and I’m saving it to my Faves)! My grandma used to bake (what I now know are) Hachiya persimmon cookies after plucking them from her tree — but I thought there was a different persimmon world out there. Now I know its true! I had no idea about this amazing variety. Thank you for this excellent persimmon resource! Leslie


Dorothy Reinhold November 8, 2014 at 4:39 pm

You would LOVE baking with Hachiya! Let them get just like water balloons, and you’ll be good to go with one of your vintage cakes!


Nicole @ Deal Curation November 28, 2012 at 9:46 pm

Tip: put an unripe hachiya persimmon in the freezer for 24 hours and let it defrost for a couple hours, it will be perfectly ripe and delicious.


Dorothy November 28, 2012 at 10:30 pm

Thanks! I will try this!


Carli November 28, 2012 at 6:24 pm

I have never heard of these before. I love learning new cooking tips and tricks. I’ll be on the lookout.


Tori @ The Shiksa in the Kitchen November 27, 2012 at 7:19 pm

Super helpful Dorothy! Sharing 🙂


Dorothy November 28, 2012 at 10:54 am

Thanks! I do think unless you keep the soft-firm in mind, you can wind up with a big unwelcome surprise and it might turn you off persimmons! That would be a shame.


diabeticFoodie November 26, 2012 at 7:49 am

My husband’s favorite way of eating persimmons is simple – just add a little bit of cream or FF half & half. There’s nothing better if the persimmons are ripe.


Dorothy November 26, 2012 at 10:37 am

Diabetic Foodie,
What a great idea! I must try it!


ssunithi November 25, 2012 at 9:58 pm

I love this fruit ! Did not know the different varieties though !


Nancy Rose Eisman November 25, 2012 at 11:45 am

Dorothy, your culinary expertise is only surpassed by your literary skills. “Woe is you If you try to eat a Hachiya before its time. It will suck the spit right out of your mouth…”. You’ve described my first persimmon experience perfectly. I know better now and persimmons are one of my favorite fruits. Thanks for spreading the word.


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