Persimmon

What it is

This is the Asian persimmon, Diospyros kaki. Fuyu is squat and slightly squared, about 7 cm (2¾ in) across, with deep-orange skin and lighter orange flesh. Hachiya is longer and pointed, about 9.5 cm (3¾ in) long.

A firm Hachiya has tannins that leave your mouth feeling dry. Once fully soft, its flesh is spoonable. Fuyu and Jiro lose that mouth-drying quality while still firm, so their crunch is part of the pleasure.

Where it comes from

Asian persimmons originated in China. In Japan, Hachiya is much used for drying, and in Korea dried persimmons go into a traditional sweet served to guests.

In India, Hachiya grows in the Kullu Valley. In the United States, California is the leading growing state, followed by Florida and southern Texas.

How it's eaten where it grows

In Yamanashi, Japan, korogaki are peeled persimmons hung to dry, then rubbed and rolled as they lose moisture. They are served with tea or added to kaki namasu, a carrot-and-daikon salad for New Year.

In Korea, sujeonggwa brings dried persimmons together with water infused with ginger and cinnamon. One preparation rolls walnuts inside the dried fruit, slices it, then serves those rounds in the cold spiced liquid with pine nuts.

Fresh fruit has two different kitchen roles: firm Fuyu slices go into salads, while soft Hachiya pulp goes into baking.

How it's grown

Persimmons grow on trees in the ebony family. A Fuyu tree can reach 6–9 m (20–30 ft); it grows best in full sun and soil that drains well. Asian persimmons commonly begin bearing at four to six years old.

Some set seedless fruit without pollination. Harvesting calls for scissors: the stem is clipped above the leaflike cap, which stays on the fruit until it is eaten or prepared.

When and where you'll find it

In California, the usual market season runs from mid-to-late September through December, with an October peak. Fuyu is a familiar supermarket persimmon, and California farmers’ markets carry both Fuyu and Hachiya.

Dried persimmons offer a different texture and use: in Yamanashi, korogaki is sold through shops specialising in local foods, often in wooden gift boxes. In the kitchen, a soft Hachiya and a firm Fuyu suit different recipes.