How to Store Persimmons to Maximize Their Sweetness, According to Fruit Experts

One of the most brilliantly colored fruits in the produce aisle, persimmons taste as good as they look, whether eaten on their own, baked into tarts, or sliced onto salads. No matter how you want to eat them, you need to know how to store persimmons. There are a few marked differences between the cultivars that impact their flavor and texture, so it's helpful to know how to handle them. We caught up with produce experts to learn more about how to store persimmons for maximum sweetness—and enjoyment.

Persimmons 101

Persimmons in local markets are typically variants of the Japanese persimmon (Diospyros kaki), also called Oriental persimmons or kaki. This tree fruit is indigenous to China, Japan, South Korea, and the Himalayas, and is grown commercially in Asia, Europe, South America, and California. Another species, the American persimmon (Diospyros virginiana) is native to Eastern North America.

Each species has multiple cultivars, in varying shades of vivid orange, including Fuyu, Hachiya, Sharon fruit, and Rojo Brillante, and they fall into two categories: astringent or non-astringent. "Not all varieties are created equal!" says Alex Jackson, vice president of sales and procurement for Frieda's Branded Produce.

Persimmon Season

Persimmons are a late-fall to early-winter fruit, and early winter is still prime season, says Desiree Pardo Morales, founder and president of Tropical Fruit Box. "Varieties like Fuyu and Hachiya are at their peak then, offering the best sweetness, texture, and availability before the season begins to wind down," she says.

Persimmons grown out west, however, may be scarcer than usual. "Just a heads up: the persimmon season in California wrapped up early this year due to weather," says Erin Mittelstaedt, CEO of The FruitGuys.

Fuyu Persimmons

Squat and tomato-shaped, the Fuyu persimmon is the most common variety, Jackson says. It can be eaten at any ripeness stage, thanks to its low levels of tannins. "Because Fuyu persimmons are non-astringent, they can be enjoyed firm or ripe, making them especially versatile," Morales says. Unlike Hachiyas, their rewards are immediate. "You don't need to wait for them to ripen, unless you prefer a more custardy texture," Mittelstaedt adds.

Ripening and Storing

When firm, Fuyus have a texture similar to a crisp apple or pear. When soft, this low-acid persimmon is lush and creamy with notes of honey and cinnamon. Because Fuyus swing both ways, the best storage methods depend on consistency preferences.

If you want that softer texture, leave them on the countertop at room temperature until they give slightly to the touch, Mittelstaedt suggests.

"For longer storage or once ripe, keep them in the refrigerator's crisper drawer to preserve freshness," Morales says. First, place them in a mesh or perforated bag to ward off moisture accumulation. They can last up to a few months refrigerated, and longer in the freezer.

If you're in the firm camp, enjoy your Fuyus shortly after purchase; store at room temperature and gobble up.

How to Eat Fuyus

Fuyus can be eaten raw (including the skin) and in sweet and savory recipes. "Use them crisp in salads or cheese boards or enjoy them as a sweet snack," Morales suggests. They also work their flavor magic when roasted with pork, poached in compotes, or in baked goods.

Don't Miss

How to Store Pomegranates So They Stay Juicy and Bright for Weeks

How to Store Pears So They’re Perfectly Ripe and Juicy, According to Fruit Specialists

Hachiya Persimmons

While Fuyus have flat bottoms, Hachiyas, the other prevalent type, are acorn-shaped, with an elongated, pointy end. And there are other distinctions. "Hachiya persimmons are only ripe when they feel soft, so you shouldn't eat them firm," Mittelstaedt says. "Sometimes their skin also starts to wrinkle a bit when they're ready."

Hachiyas are highly tannic, meaning, if you nibble one before it's ripe, you'll experience a dry, chalky sensation in your mouth and perhaps a numbness on the tongue—and nobody wants that! "If you eat it too soon, it will be extremely bitter and astringent,” Jackson says.

Ripening and Storing

When Hachiyas ripen, however, they undergo a chemical transformation, eliminating their puckering power. "Astringent varieties like Hachiya persimmons should be kept at room temperature until fully ripe and jelly-soft, which allows the astringency to fade," Morales says.

Ideally, you should eat them before the fridge stage, Jackson says. "For Hachiyas, we recommend eating them as soon as they are ripe," she says, noting that their quality diminishes when refrigerated.

And there's another hitch: "Refrigerating too early can trap their astringency, so letting them soften first is key for the best flavor and texture," Moreales says. 

How to Eat

Hachiya persimmons lend deep flavor to steamed puddings, quick breads, and muffins. Hachiyas are also smoothie-perfect: Just scoop out the flesh and blend with your favorite liquids.

Other Varieties

Sharon fruit: This cultivar from Israel can be eaten firm, like Fuyus, or soft like Hachiyas, Jackson says. "When it's softer, it's sweeter." Ripen like Fuyus, then store in the fridge.

Rojo Brillante (aka Spanish persimmons): Grown in Spain, this variety can also be enjoyed firm or soft, depending on how it's handled post-harvest.

Kaki® brand Rojo Brillante: "Kaki® is a brand that treats the Rojo Brillante with CO2 post-harvest so it can be eaten like Sharon fruit—either firm or soft," Jackson says. It's stored like Fuyus, but if untreated, it's best kept at room temperature, then consumed.

Storing Sliced Fruit

Sliced persimmons are hardly hardy, lasting about three days. "It's always best to eat your fruit right after you slice it," Mittelstaedt says. 

But yes, there is some wiggle room. "If you want to prepare persimmons ahead of time, put the slices in an airtight container, store them in the fridge, and eat them as soon as you can," she says, adding that the safest refrigerator temperature for cut fruit is 33 to 40 degrees Fahrenheit.