How to Eat Persimmons: Tips, Health Benefits & More

Fall produce is some of the best. The arrival of apples, gourds and dark leafy greens is nature’s way of nudging us to pull those soft sweaters and hats out of hiding. One of my favorites of the bunch is the persimmon. These fruits are only available in the U.S. between October and February, so you have to act fast to enjoy them while they’re here. 

I grew up with persimmons, so I’m familiar with how to eat them, but for those of you who are new to this delicious—and nutritious—fruit, I’ve compiled some information on how to distinguish between the two types, tips for preparing and eating them and more.

Types of Persimmons 

Persimmons are native to Asia and North America, but two of the most commonly available here are Fuyu and Hachiya.

Fuyu persimmons are flat-bottomed and round. These fruits look like orange tomatoes. Their skin is crisp and firm when ripe, and the fruit is best enjoyed raw. Because of this, you’ll often find the Fuyu used in recipes like salads, or peeled and sliced and enjoyed like an apple, says Maggie Moon, M.S., RD, author of The MIND Diet: 2nd Edition, who grew up with a Fuyu tree in her backyard.

Hachiya persimmons are reddish-orange, and they are more oblong in shape than Fuyu, with tapered ends. Unlike Fuyu, ripe Hachiya persimmons are completely soft and have thin skin. Unripe Hachiyas are astringent, says Moon, thanks to the presence of tannins, which make the fruit taste overly bitter. But once soft, “the flesh transforms into something akin to a custard, and it’s basically magic,” says Moon.  

When it comes to buying either type of persimmon, look for fruit with smooth, brightly colored orange skin that’s free from cuts or mushy spots. The fruit should be heavy for its size, and the stem end should smell slightly sweet. If it’s a Fuyu, the skin should feel firm; for a Hachiya, it should be soft.

How to Prepare Persimmons

Like all produce, persimmons should be rinsed under cold, running water. To prepare Fuyus, cut off the leaves and stem and remove the core. The peel, however, is edible and nutritious, so keep it on. Then, slice the fruit however you’d like. Thin slices are delicious when tossed into a salad or incorporated into yogurt or smoothie bowls. Larger wedges can be enjoyed as-is for a snack. Cook diced pieces into a variety of savory or sweet dishes like curries.

Hachiya persimmons are valued for their incredibly soft texture and honey-sweet taste. Let the fruit ripen until completely soft before eating. Remove the top leaves, stem and core, then slice in half from stem to tip. The flesh can be scooped out with a spoon and eaten raw, or it can be cooked with a variety of spices to make jams, puddings, pies and even drinks.

How to Eat Persimmons

What’s the best way to eat Fuyu persimmons? We like them raw and added to salads like this Bitter Greens Salad with Persimmons, Manchego & Hazelnut Vinaigrette. Or, says Moon, “If you have a nice firm persimmon, peel the skin and thinly slice the fruit crosswise to reveal a lovely central star shape.” Cutting it thin releases more of the fruit’s delicate floral flavors, she says.

Dried persimmon, also called gotgam in Korean, is a pantry staple, says Moon, and is an important part of an annual tradition of honoring ancestors. You can often find dried persimmons year-round in bags of dried fruit. These can be nibbled on for a grab-and-go snack.

For a ripe, fully softened Hachiya, Moon suggests cutting it in half, scooping out the flesh and enjoying it right off the spoon. Or use it as a topping for pancakes, yogurt, cheese or lean pork, she recommends. Hachiyas can also be used in baked goods, like quick breads and pies, lending the perfect subtle earthy sweetness.

Health Benefits of Persimmons

Persimmons are packed with nutrition. Their bright orange and red color is a sign that they contain healthful plant compounds. One worth mentioning is persimmon tannin, says Vicki Shanta Retelny, RDN, lifestyle nutrition expert, author and speaker based in Chicago. Persimmon tannin is a polyphenol with antioxidant properties. These tannins, which give the fruit its astringent properties, may also provide anti-inflammatory, antibacterial and antiviral benefits., 

Persimmons are also high in fiber, with 6 grams per one (170-gram) fruit, making them an excellent food for digestive and heart health. The fruit is also a good source of vitamin C, a necessary nutrient for immunity and gut health. And finally, they’re full of vitamin A, which may potentially improve insulin resistance.

The Bottom Line

Whether you choose firm, crisp Fuyus on your salad or soft, custardy Hachiyas, know you’ll be getting a boost of flavor and nutrition. Packed with antioxidants and other nutrients that protect against disease and promote health, persimmons are at their peak from October to February, and can be enjoyed both raw and cooked. Give them a try in your next salsa recipe or bake them into your next loaf of banana bread.