Fuyu Persimmon vs. Hachiya Persimmon: Which is Best?

“I want to do it myself!” my 4-year-old says, holding my extra-long ballot in his hands. He lines it up with the big machine and the rollers start pulling the paper in. Then, we wait five seconds to hear the satisfying “ding!” of a ballot counted.

I love voting. Sometimes it’s daunting (exactly how many ballot measures do I have to prepare for?) but it’s a great responsibility and privilege to say what you believe and have it counted.

Speaking of which, I think it’s time we lead a very important election of our own: The Fuyu vs. the Hachiya—which persimmon is the best workday snack? Both types look like fall personified with their orange, waxy skin and cute little top hats of leaves. But they have very different ripening policies.

Candidate #1: The Fuyu Persimmon

Fuyu persimmons have flat bottoms and look like tough orange tomatoes, although they don’t taste like them. These orange orbs have very low acid; they’re sweet and creamy with a little taste of vanilla or cinnamon. The joy of Fuyus is that they can be eaten firm or soft depending on your preference. You can eat them raw or use them in baked goods—there are lots of options, including this tasty fall salad.

Candidate #2: The Hachiya Persimmon

Hachiyas have a different shape and come to a point on the bottom. They look almost like a large orange acorn. Hachiyas are known as an astringent fruit, meaning they contain a high amount of tannins. Because of this, Haychiyas are only edible when they’re extremely soft. Most people use them for baking things like persimmon puddings, tarts, or scones.

Key Differences Between Fuyu and Hachiya Persimmons

Here’s a quick breakdown of the differences between our two candidates.

You can learn more about these two types of persimmons (plus another fun variety, the Percinnamon) in this short video.

Which Persimmon Gets Your Vote?

I’m casting my ballot for the Fuyu because there are so many ways to eat it and it’s the kind of persimmon we usually add to our FruitGuys office fruit delivery boxes. Regardless of which persimmon you’d vote for, I hope you have a chance to enjoy this perfectly fall fruit before its season ends.

FAQs

1. Can I eat Hachiya persimmons when they’re firm?

No, you shouldn’t eat Hachiya persimmons when they’re firm. Hachiyas are astringent, so they taste best when they’re fully soft and ripe.

2. How can I speed up the ripening of Hachiya persimmons?

To help your Hachiya persimmons ripen, tuck them into a paper bag with a banana or an apple. Both of those fruits release ethylene gas that speeds up the ripening process. This trick works for other fruits, too!

3. Are persimmon skins edible?

That depends on the type of persimmon you choose.

Fuyu persimmon skin is edible. You can eat a Fuyu like an apple—just take a bite! Some people prefer to peel their Fuyus, though, because they don’t love the skin’s texture.

Hachiya persimmon skins aren’t as tasty, so it’s best to skip them. Scoop out the flesh for your recipes and compost the skin.