A Pop of Persimmon

PURELY PERSIMMON: Hachiya vs. Fuyu

Persimmons resemble tomatoes in size and shape but taste much sweeter. They can be enjoyed as a subtle addition to many baked goods, and some varieties are better suited to baking. We used two of the most common types in our recipes: Japanese varieties Hachiya and Fuyu. Both have a flavor that’s predominantly sweet, with subtle hints of honey and plum. Because Hachiya and Fuyu have different textures when ripe, though, they aren’t necessarily interchangeable in recipes. Below, we break down their differences and how to properly choose and store them.

HACHIYA

Known as “baking persimmons,” Hachiya persimmons are oblong and heart- or acorn-shaped. These deep red-orange persimmons are an astringent variety, so they can only be enjoyed when completely ripe—otherwise, they will have an unpleasant bitter taste. Because they can be delicate, you will usually find them unripe at the store. Take them home and let them sit out until the texture when squeezed feels custard-like and juicy, similar to a full water balloon. When the fruit is very soft and easily bruised, it’s ready to use. You can just scoop the vibrant orange pulp right out and add it to your cake batter, pie filling, or cookie