Fuyu a sweet variety of persimmon | The Honolulu Advertiser

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Fuyu a sweet variety of persimmon | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, December 4, 2002

OFF THE SHELF
Fuyu a sweet variety of persimmon

By Renee Schettler
Washington Post

Unlike the Hachiya persimmon, upper-right, the Fuyu, left, is not good for cooking.

One of hundreds of varieties of persimmons, the Fuyu, in stores now, is relatively crisp, with a candy-sweet flesh that emits a slightly tropical aroma. The interior is filled with seeds that ought not be consumed. The Fuyu originated in China, came West by way of Japan and remains remarkably different from other persimmons, most notably the more readily available Hachiya.

A Fuyu should be vibrant in color, with a slight sheen and no obvious blemishes. It should also be quite firm; even at its ripest, the Fuyu will give only slightly to gentle pressure. And unlike the Hachiya, the Fuyu may be consumed unripe without risk of a mouth-puckering astringency.

Fuyus ripen at room temperature. Once ripe, place in a plastic bag but do not close it. Refrigerate for up to two days.

Trim the stem, scoop out and discard the seeds and grab a spoon. (The peel is edible.)

Softer persimmons, such as the Hachiya, can be incorporated into quick breads and puddings and sorbets. Not so the Fuyu. The most heat a Fuyu can stand is a brief spell under the broiler.

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