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.