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What the Fork: Persimmons

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It’s persimmon season! Have you ever wondered what the difference is between the two types of persimmons? You’re not alone. While they both look like small, orange tomatoes, that’s also where the similarities end. Mistake a Hachiya for a Fuyu and you will bite right into an unpleasant surprise. To finally set the record straight, we made a helpful guide to outline the main differences between Hachiyas and Fuyus.


  • Shape: Elongated and pointed at the bottom

  • Flavor: Very astringent until fully ripe, then sweet with mango and apricot notes

  • Best Eaten When: Extremely soft and jellylike. Patience is a virtue when Hachiya persimmons are concerned.

  • When Cooking: Use in smoothies, baked goods, or sauces/purees. They’re also good dried and eaten as a snack!

  • Pro Tip: A Hachiya can take up to a week to ripen. To speed up this process, place in a paper bag with an apple or banana. The ethylene gas from the other fruit will help it ripen faster!

  • Recipe Idea: Persimmon Bread


  • Shape: Squat and square

  • Flavor: Mildly sweet with hints of cinnamon

  • Best Eaten When: Firm. Fuyus are a snackers best friend since you can eat them right out of the box!

  • When Cooking: Use firm in salads or eat like an apple.

  • Pro Tip: Use Fuyus as you would use apples or pears in a recipe. They also pair exceptionally well with baking spices like cinnamon, ginger, and allspice.

  • Recipe Idea: Farro Salad with Onion Confit, Persimmon, and Arugula


  • Amina Vejzovic
    January 6, 2017 at 10:39 pm

    These are so delicious! Thanks for comparing the two.

    • Imperfect
      November 19, 2018 at 5:38 pm

      You’re so welcome! We’re happy to hear that you enjoyed the blog post and our persimmons.

  • Elizabeth Van Pelt
    November 18, 2018 at 7:50 pm

    You can use over-ripe Fuyu persimmons in place of Hachiyas in any recipe. Just let them soften fully like you do Hachiya persimmons.

    For a main dish, Fuyus pair very well with shrimp and pork. They also go well with coconut, goat cheese, pomegranate arils, and warm spice blends. I have a favorite dish I make with shrimp, sweet onions, coconut milk and baharat when fuyus are in season. I add skinned fuyu chunks near the end of cooking to just heat, and a bit of spinach or kale chiffonade adds color. I serve over a bed of fragrant rice or quinoa. You don’t have to limit yourself to salads and desserts when it comes to Fuyu persimmons, they are pretty versatile in the kitchen.

    • Imperfect
      November 19, 2018 at 5:39 pm

      These are amazing cooking tips Thanks so much for sharing your knowledge with us, Elizabeth!

  • ปั้มไลค์
    July 15, 2020 at 4:59 pm

    Like!! Thank you for publishing this awesome article.


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