With such a sweet, unique flavor and gorgeous orange color, the persimmon is one of the favorite autumn farmers' market fruits. The Hachiya and Fuyu persimmons are the varieties most commonly grown in California and have a short season beginning mid to late September through December, peaking in October. There are several varieties that you may find at the farmers' market:
Fuyu: Taste amazing raw and eaten fresh like an apple.
Hachiya: Are best when fully ripe and baked into cookies, cakes, and pies.
Chocolate: Its brown-streaked flesh and faint chocolate flavor give this persimmon its name.
Gosho: A larger version of Fuyu.
Maru: Bright orange skin, cinnamon-colored flesh, juicy, and rich sweet flavor.
Hachiya persimmons are ripe when they have the texture of a water balloon and their skin is a deep orange. Fuyu persimmons are ripe when they are firm and yellow-orange.
Both varieties should be stored at room temperature. Hachiya persimmons, once ripe, will only stay edible for 2-3 days. Fuyu persimmons can be stored for 2-3 weeks at room temperature.