How to Eat a Persimmon Like a Pro

How to pick and prepare that puzzling persimmon.

woven basket filled with bright red persimmon fruits and gray linen

Treehugger / Allison Berler

The fall harvest brings in the bright sweetness of apples and the warm richness of pumpkins and squash. It’s also the season of persimmons, a somewhat less common fall fruit. Typically in season from September to December, persimmons are likely to be at the local farmers market around this time of year.

There are several types of persimmons, and the key is to know which kinds are astringent and which are sweet. The astringent persimmons are still a wonderful food when they’re ripe. If you’ve ever had an unripe persimmon, the experience is memorable. Often described as “furry,” for me the experience was akin to trying to eat a sweet yet dense cotton ball. It doesn’t taste like a good idea, and eating a lot of unripe persimmon can cause digestive problems.

The Two Main Types of Persimmons

five Fuyu orange persimmon fruits, one cut in half, on old wooden table

Thanit Weerawan / Getty Images

The two commonly found types of persimmons are the hachiya and fuyu persimmons, which originated in Asia and are now grown in the U.S. and elsewhere. Fuyu persimmons are sweet, and are can be eaten while still a little firm. They’re more squat, and kind of doughnut-shaped (shown above).

multiple Hachiya persimmon fruits on countertop some whole some cut in half

Treehugger / Allison Berler

The hachiya persimmon (shown above) will be sweet only when it’s very ripe or even overripe—when it feels something akin to a not-quite-full water balloon. Hachiya persimmons are acorn-shaped, with a pointy bottom. There’s also a type of persimmon tree that’s native to North America (Diospyros virginiana), and is another type of astringent persimmon.

To help identify the different types of persimmons and to know if they’re ripe, I made the quick video below. You can see how you might want to eat the fuyus and hachiyas differently.

What Do Persimmons Taste Like?

two hands use a gold spoon to scoop flesh out of ripe persimmon fruit

Treehugger / Allison Berler

Persimmons taste like no other fruit. They have a silky, slippery texture and taste kind of like the fabulous fruity love child of a mango and a roasted sweet pepper, with some cinnamon in the background. They are rich and tangy and sweet, all at the same time.

How to Eat Persimmons

bowl of cut persimmon fruit with greek yogurt and granola on striped napkin

Treehugger / Allison Berler

Some people prefer to simply scoop out the insides of either type, but the skins are edible. I like to leave the skins on slices of fuyus and add them to salads. They can be used in pies, tarts, on top of ice cream, with pancakes or waffles, or used as a sweet element in savory dishes. Persimmons are rich in vitamins A and B, and are a good source of fiber. To get the most nutritional value from persimmons, it’s best to eat them raw. However, if you are faced with a glut of these fruits (a nice problem to have!), then you may want to consider making persimmon jam.

View Article Sources
  1. Iwamuro, Masaya, et al. “Review of the Diagnosis and Management of Gastrointestinal Bezoars.” World J Gastrointest Endosc, vol. 7, 2015, pp. 336-45., doi:10.4253/wjge.v7.i4.336

  2. Persimmon, raw.” U.S. Department of Agriculture FoodData Central.

  3. Butt, Masood Sadiq, et al. Persimmon (Diospyros kaki) Fruit: Hidden Phytochemicals and Health Claims. Excli J, vol. 14, 2015, pp. 542-61., doi:10.17179/excli2015-159