1 Case (about 20 pieces)
Fuyu persimmons (aka fuyu kaki) are rounder in shape and have a sweeter flavor than hachiya persimmons, the other commonly available Japanese persimmon variety. Apart from the stem and attached leaves, they are completely edible, though they are often served peeled in Japan.
Fuyu persimmons have a sweet, smooth flavor with just the tiniest hint of spice evoking black pepper or cinnamon.
Note: Fuyu persimmons are extremely fragile once fully ripe, and as such are usually sold under-ripe to prevent bruising during transit. Plan on ripening them at room temperature for as much as a few weeks before use (see Storage tab for ripening tips).
Fuyu persimmons can take up to a few weeks to become completely ripe, and during this period can be stored at room temperature. You may be able to speed up the ripening process by wrapping them in a paper bag with a ripe banana or apple, as these fruits exude ethylene.
Fully ripened persimmons should be eaten as soon as possible, as they will only last for one to two days maximum in the fridge. They can however be frozen for long term storage.
Up to two days in the refrigerator once ripe.
RECIPES & TIPS
Fuyu persimmons are delicious eaten out of hand or cut into cubes. Slightly under-ripe, they are crunchy and crisp. If your persimmons arrive firmer than you would like, leave them out at room temperature until they have softened. As they ripen they will be softer, moister, and sweeter.
If you bite into a persimmon that is too under-ripe and has an unpleasantly sour & tannic flavor, take the unconsumed portion and freeze it for 12-24 hours. Thaw it, and taste it again. It should be much better.
When pairing flavors with fuyu persimmons, you can choose ingredients that augment their spiciness (cinnamon, nutmeg, cloves or ginger) or rich flavors like cream, sweet potatoes, bourbon, brandy, yogurt, custard, vanilla beans and caramel. They’re also great with nuts like pecans, almonds, and walnuts. Rarely paired with meat, they can work with pork.
Though fuyu persimmons are most commonly eaten raw, they can be cooked into jams and compotes, used to flavor sorbets, puddings & ice cream, or candied.