Latin word for Persimmon means “food of the gods.” A fruit most often grown in warm, dry climates, those found in larger grocery stores are most likely Japanese persimmons. Fuyu persimmons have a squat and rounded beefsteak tomato like shape and are capped with an indented leaf on their stem end. Fuyu boasts pumpkin colored tones in both skin and flesh and when ripe possess layers of flavor reminiscent of pear, dates and brown sugar with nuances of cinnamon.
Fuyu persimmons are available from mid-fall through the winter months.
Fuyu persimmons, botanically known as part of Diospyros kaki, are an Oriental persimmon, a category of persimmons divided into two types; astringent and non-astringent. Fuyu are the most widely cultivated persimmon in the world and the leading non-astringent persimmon on the market, allowing for them to be eaten fresh out of hand at various times during maturation. Astringent persimmons, which will require being fully ripened prior to eating, are too fragile for shipping which lowers the commercial value of the fruit within a globally distributed food culture.