Fuyu Imperfect Each

The Fuyu is the persimmon for people who did not think they liked persimmons. Unlike the astringent Hachiya, the Fuyu is eaten firm, like an apple, with a mild, honey-sweet flavour and a pleasantly crisp texture that is genuinely approachable. No ripening needed, no pucker, just a clean and interesting autumn fruit.

Fuyu persimmons are at their best from April through July when Australian crops are at their peak and the flavour is at its most developed.

Look for Fuyus that are deeply orange, firm, and smooth. Avoid any that are very soft or have started to wrinkle significantly. A firm Fuyu is a ready Fuyu.

Eat fresh, sliced like an apple. Fold into a salad with rocket, walnuts, and goats cheese. Slice thinly onto a cheese board, or dry into persimmon chips for a natural sweet treat.

These imperfect Fuyus might carry a surface mark or sit outside the size grade, but the flavour inside is the same. Great fruit at a better price.