Seasonal produce
When are persimmons in season in the US?
This guide covers Japanese persimmons (Diospyros kaki), such as Fuyu and Hachiya. In California, a UC ANR Fruit & Nut Research Information Center fact sheet puts the harvest period from September 25 to December 10. How you eat them depends on the variety: Fuyu while firm, Hachiya only when jelly-soft. Dates below are California-scoped unless another extension source is named.
Persimmon season at a glance
A UC ANR persimmon fact sheet lists the California harvest period as September 25 to December 10. UC Marin Master Gardeners time ‘Fuyu’ for mid-October to mid-November and ‘Hachiya’ for October to January. A Shasta Master Gardener column (UC ANR, 2018) says both types begin to ripen late September through November. Mid-October is inside that California window; ask your local market for this year’s dates.
Fuyu vs Hachiya
Fuyu is non-astringent: UC Marin says it is firm but sweet when ready, and good eaten out of hand or in salads. The Shasta column: Fuyu flesh is firm like an apple and edible when crisp with good orange color. Hachiya is astringent: UC Marin says it must be completely soft to eat and suits baking; the Shasta column says wait until the flesh is jelly-soft. Shape tip from the same column: Hachiya is acorn-shaped; Fuyu is flatter.
By region
The dates in this guide are California’s. The UC ANR fact sheet’s September 25–December 10 harvest period and Marin’s Fuyu / Hachiya windows above are California guidance. The Shasta column notes both types grow well in the Redding area and ripen late September through November. Outside California, timing differs; ask a local farm rather than assuming California dates.
How to tell when it’s ripe
Non-astringent Fuyu: harvest when color turns from green to orange (Marin: mid-October to mid-November); eat firm. Astringent Hachiya: color orange between October and January and beginning to soften (Marin); jelly-soft before eating (Shasta). Cut with shears, leave the calyx attached (Marin and Shasta). Hachiya is often harvested firm and softened at room temperature (Marin and Shasta).
How to store them
UC Marin: store ripe Fuyu in the refrigerator or a cool place one week to one month depending on ripeness; they bruise easily and soften slightly after harvest; freeze up to six months for longer keeping. Hachiya puree can be frozen up to one year. The Shasta column: fruit stores for a month or more under refrigeration; frozen pulp keeps up to a year for puddings and cakes.
What to cook this month
Use firm Fuyu in fall salads next to pears and apples, or mash soft Hachiya into baked goods. See the October and November produce guides, when pears and apples are in season, and when pomegranates are in season.
Recipes and related guides
October produce guide · November produce guide · When are pears in season? · When are apples in season? · When are pomegranates in season? · Produce checklist
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