The Imperfect Digest

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What the Fork: Persimmons

What the Fork: Persimmons


It's Persimmon season! Have you ever wondered what the difference is between the two types of Persimmons? You're not alone. While they both look like small, orange tomatoes that's also where the similarities end. Mistake a Hachiya for a Fuyu and you will bite right into an unpleasant surprise. To finally set the record straight we have made a helpful guide which outlines the main differences between Hachiyas and Fuyus.


  • Shape: Elongated and pointed at the bottom

  • Flavor: Very astringent until fully ripe, then sweet with mango and apricot notes

  • Best Eaten When: Extremely soft and jellylike. Patience is a virtue when Hachiya persimmons are concerned.

  • When Cooking: Use in smoothies, baked goods, or sauces/purees. They’re also good dried and eaten as a snack!

  • Pro Tip: A Hachiya can take up to a week to ripen. To speed up this process place in a paper bag with an apple or banana. The ethylene gas from the other fruit will help it ripen faster!

  • Recipe Idea: Persimmon Bread


  • Shape: Squat and square

  • Flavor: Mildly sweet with hints of cinnamon

  • Best Eaten When: Firm. Fuyus are a snackers best friend since you can eat them right out of the box!

  • When Cooking: Use firm in salads or eat like an apple.

  • Pro Tip: Use Fuyus as you would use apples or pears in a recipe. They also pair exceptionally well with baking spices like cinnamon, ginger, and allspice.

  • Recipe Idea: Farro Salad with Onion Confit, Persimmon, and Arugula

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