Explore this page for tips on how to select, store and prepare persimmons

Also In Season: Fall

Select It

There are two kinds of persimmons. Fuyu persimmons are sweet, shaped like a pumpkin, and can be eaten fresh. Hachiya persimmons are tart, shaped like an acorn and are usually cooked. Look for firm Fuyu persimmons with smooth, glossy and brightly colored skins. Ripe Fuyus should be firm. Avoid buying Fuyu persimmons with bruised, wrinkled or broken skin. Also, avoid persimmons that have no green leaves at the top.

Store It

  • Store unripe Fuyu persimmons in a paper bag with a banana to speed up ripening.
  • Store unripe Fuyu persimmons on the counter at room temperature for 3-5 days or until ripe.
  • Store ripe Fuyu persimmons in the refrigerator for up to 2 months.

Reduce Food Waste

Fuyu persimmons are still hard when ripe and will turn a slightly darker orange. They can be eaten when hard. Their skins are edible.  

Hachiya persimmons soften when ripe. If eating raw, make sure they are very soft! Do not eat the skins of Hachiyas.

Source: Save the Food

Prepare It

  • Enjoy a whole Fuyu persimmon by washing with water and eating it like an apple or slice off the top and cut into quarters.
  • Hachiya persimmons are mostly used in baking and can be eaten by scooping the flesh out with a spoon. They taste best when very soft.
  • Use chopped Fuyu persimmons in place of tomatoes in your favorite salsa recipe, to make a sweet salsa snack!
  • Add Fuyu slices to stir-fries.

Did You Know?

The persimmon is Japan’s national fruit.

a Persimmons help maintain your vision, fight infection and keep your skin healthy because they contain Vitamin A.

Click here for more information about persimmons.

Click here for a printable page with lots of info about persimmons.


Persimmon and Spinach Salad


1½ tablespoons olive oil
3 tablespoons 100% orange juice
2 tablespoons rice (or other) vinegar
½ teaspoon salt
3 cups fresh spinach, washed
3 medium Fuyu persimmons, sliced
¼ cup dried cranberries (optional)

Source: Harvest of the Month


Makes 6 servings. ½ cup per serving.


30 minutes


  1. In a small bowl, combine oil, orange juice, rice vinegar, and salt for dressing. Chill in the refrigerator.

  2. In a large bowl, combine spinach, persimmons, and cranberries.

  3. Toss salad with dressing and serve.


    If you don’t have rice vinegar, try another type of vinegar or use lemon or lime juice instead.

    Top with sliced, grilled chicken, chickpeas or other preferred protein to make a complete meal.
Also In Season: Fall

Join our mailing list

Access our
newsletter archive.

Join the Live Well @ Work newsletter

Privacy Policy