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Though Fuyu persimmons command an edible advantage over other persimmon counterparts, they do share common characteristics with other persimmon varieties. They have a rounded ovate beefsteak tomato shape with an indented leaf on their stem end, pumpkin colored tones in both skin and flesh and when ripe, possess layers of flavors reminiscent of pear, dates and brown sugar with a cooling finish. Their texture varies from crisp and succulent when young and perfectly ripe to more tender as they mature.
Locally grown California persimmons are available fall through early winter.
The Fuyu variety is one of the most frequently seen persimmons in our markets today. A rare astringent variety of the persimmon is from Israel's Sharon Valley and is named the Sharon persimmon. This improved variety has no core, is seedless and contains no tannin due to a process of removingits astringency by exposing the fruit to carbon dioxide. Reproducing fruit from the cultivar that had been manipulated allowed for the first ever non-astringent astringent cultivar.
Fuyu persimmons are often used as a substitute or in tandem with apples and pears, as their texture is crisp yet tender and flavor, sweet. Though there are other varieties better suited for preserving and jamming, Fuyus are considered the most versatile persimmon because of their many possible uses and companion ingredients. They can be eaten fresh out of hand, added to cold appetizers and salads, used as a topping in pizza, pies, tarts and even ice cream. Complimentary ingredients include cranberries, pomegranates, ginger, vanilla, nutmeg, cream, brown sugar, maple, soft and fresh cheeses such as burrata, mozzarella and mascarpone, pecans, pistachios, bacon, proscuitto, figs, mild lettuces and bitter greens, herbs such as basil, arugula and mint, citrus, balsamic vinegar and nut oils such as hazelnut and walnut.
Recipes that include Fuyu Persimmons. One is easiest, three is harder.