Fuyu Persimmon

Imported Fuyu Persimmons

Enjoy the crisp, sweet bite of Imported Fuyu Persimmons, a popular non-astringent persimmon variety loved for its firm texture, orange skin and naturally honeyed flavour. Also known as Fuyu persimmon, Fuyugaki, kaki or Japanese kaki, this fruit can be enjoyed while still firm, unlike softer persimmon types that need to become fully ripe before eating.

For first-time customers, Fuyu persimmon is closer to eating an apple than a soft pudding-like fruit. The flesh is firm, crisp and sliceable, with a sweet flavour that can remind customers of honey, mango, peach, plum and dates depending on ripeness and batch.

This imported Fuyu persimmon may come from Japan or New Zealand, depending on the season and latest shipment. Both origins are known for firm-eating persimmons with a clean, sweet flavour and attractive orange colour.

Origin: Imported. Country of origin may vary between Japan and New Zealand depending on batch.

Imported Fuyu Persimmon Quick Facts

Taste and Texture

Fuyu persimmons are known for their sweet, mellow and honey-like flavour. A good piece has a clean orange-fruit sweetness with gentle notes that can remind customers of mango, peach, plum, dates or brown sugar.

The texture is one of the main reasons Fuyu persimmon is popular. It can be eaten while firm and crisp, so you do not need to wait for it to become soft like Hachiya persimmon. The flesh is sliceable, juicy and easy to serve in wedges.

• Firm-eating Fuyu persimmon
• Sweet, mellow and honey-like flavour
• Orange skin and orange flesh
• Crisp, juicy and sliceable texture
• Can be eaten firm or slightly softened
• Good for salads, lunchboxes and fruit platters
• Suitable for customers who enjoy crunchy persimmon

What First-Time Customers Should Expect

If you are trying Fuyu persimmon for the first time, expect a firm, sweet fruit that can be eaten like an apple. It is not supposed to be jelly-soft before eating.

The fruit may feel firm when you receive it. This is normal for Fuyu. You can slice and eat it while crisp, or leave it at room temperature for a short time if you prefer a softer bite.

What is Fuyu Persimmon?

Fuyu persimmon is a non-astringent type of Diospyros kaki, the Asian persimmon commonly known as kaki. It is one of the most popular persimmon varieties because it can be eaten while firm and crisp.

Unlike astringent persimmons that must become very soft before eating, Fuyu persimmon is sweet and pleasant even when the flesh is still firm. This makes it easy to slice, pack, serve and enjoy fresh.

The Japanese name kaki is often used for persimmons. Customers may also know this fruit as kaki Japanese, Fuyugaki, 富有柿, 柿子 or persimmon fruit.

Fuyu Persimmon vs Japanese Dried Persimmon

Fuyu persimmon is usually sold as a fresh fruit, while Japanese dried persimmon is a dried or semi-dried persimmon product. They come from the same broad kaki persimmon family, but the eating style is different.

Fresh Fuyu persimmon is crisp, juicy and sliceable. Japanese dried persimmon is usually softer, chewier and much sweeter because drying concentrates the fruit sugars.

Imported Fuyu Persimmon Season

This Fuyu persimmon is imported and may come from Japan or New Zealand depending on the season.

Japanese persimmons are commonly associated with the autumn to winter period, while New Zealand Fuyu persimmons are usually available around late April to July. Singapore availability depends on the latest shipment, origin, harvest condition and import schedule.

Fuyu Persimmon Size and Appearance

Fuyu persimmon is usually squat and rounded, with a tomato-like shape. The skin can range from bright orange to deep orange-red depending on maturity, origin and batch.

The flesh is orange, firm and sliceable. Some pieces may be seedless, while others may contain small seeds depending on pollination and batch.

How to Choose a Good Fuyu Persimmon

Choose Fuyu persimmons with bright orange colour, smooth-looking skin and no mould, leaking juice or deeply sunken bruises. A firm fruit is normal and can still be eaten.

If you prefer a crunchier bite, eat it while firm. If you prefer a softer and richer flavour, leave it at room temperature until it gives slightly, then refrigerate.

How to Eat Fuyu Persimmon

Wash the Fuyu persimmon, remove the leafy top and slice it into wedges. The skin is edible after washing, but you can peel it if preferred.

Fuyu persimmon can be eaten fresh, added to salads, sliced over yogurt, served with cheese, or used in simple desserts. It can also be roasted or added to baking when you want a warmer, deeper flavour.

• Wash gently before eating
• Remove the leafy top
• Slice into wedges or thin pieces
• Eat firm for a crunchy bite
• Leave at room temperature if you prefer it softer
• Eat with skin on or peel if preferred
• Serve chilled for a refreshing fruit plate

Serving Ideas

• Fresh Fuyu persimmon slices
• Fuyu persimmon with yogurt and granola
• Persimmon salad with leafy greens
• Persimmon with cheese and nuts
• Fuyu persimmon fruit platter
• Persimmon with apples and grapes
• Persimmon slices with green tea
• Roasted persimmon dessert
• Persimmon muffin, cake or bread
• Simple after-meal fruit plate

Fuyu Persimmon Nutrition

Approximate values per 100g of raw Japanese / Asian persimmon. These are general persimmon nutrition values and are not specific lab-tested values for the current Imported Fuyu Persimmon batch. Exact values may vary depending on fruit size, ripeness, origin and batch.

Fuyu persimmon can be enjoyed as a fresh fruit that naturally contains water, carbohydrates, fruit sugars, dietary fibre, potassium, vitamin C and carotenoids. It should not be treated as a medical food or used to claim cancer prevention, blood pressure reduction, disease prevention, eyesight improvement or other medical effects.

Storage and Handling Guide

Firm Fuyu persimmons can be kept at room temperature if you want them to soften slightly. Once ripe or once you are happy with the texture, refrigerate and eat soon for the best quality.

Do not wash before storage. Wash only before eating. Cut persimmon should be covered, refrigerated and eaten soon.

• Keep firm fruit at room temperature if softening is preferred
• Refrigerate once ripe or once the preferred texture is reached
• Do not wash before storage
• Wash only before eating
• Handle gently to avoid bruising
• Store cut fruit covered in the refrigerator
• Eat cut fruit soon for best freshness
• Discard if mouldy, leaking, sour-smelling or fermented-smelling