Persimmonvariety
Fuyu
A non-astringent persimmon, eaten firm like an apple.
Origin · Gifu Prefecture, Japan
Taste & texture
Identify the type before using softness as your readiness test. Firm Fuyu and soft astringent persimmon are two different eating experiences.
extension guidance · Florida guidance; Diospyros kaki
Read the evidence
UF/IFAS distinguishes astringent persimmons, normally eaten after softening or astringency removal, from nonastringent types that can be eaten firm. Fuyu is presented as nonastringent; Hiratanenashi is astringent.
- Fruit tested
- Whole fruit; untreated versus commercially treated fruit may differ
- Varieties compared
- Fuyu, Hiratanenashi
- Use studied
- Fresh eating unless otherwise specified
Origin & family
Where Fuyu began
Recorded origin
Gifu Prefecture
Japan
Family tree
Loading recorded relationships…
Photos
Frank SchulenburgCC BY-SA 4.0 Two fuyu persimmon fruits ( Diospyros kaki ), one cut in half