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Q: Can you tell me a little bit about persimmons?


Sure. There are two prevalent varieties of Persimmons that we carry in the fall: the Fuyu and the Hychiya.

The Fuyu persimmon – flatter, oval-shaped and can be eaten when still firm. They are perfect for slicing or chopping up into a salad or eaten just like an apple, very sweet and quite pleasant.

The Hychiya persimmon – more elongated, heart shaped and must ripen/soften to eat; the softer they get, the sweeter they are. The Hychiya persimmon is usually used for cooking because of its mushy type texture when at its peak ripeness.

For more information about these varieties, please visit Produce 101.

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Tony Mirack

Director: Produce, Floral and Salad Bar