This delicate and delicious fruit is the cornerstone of a fall cornucopia! It has notes of pear, dates, brown sugar and cinnamon—some even say it has an earthy caramel flavor. It rivals any fall dessert, so move over pumpkin pie! These pretty little Fuyus are great for making ice creams, fruit breads and puddings, and can be frozen and used through the winter months.
Slice in wedges on a fall salad!
Cut in half and spoon out the tender flesh.
Bake into your favorite bread or cookie!
How to Store
You can keep your persimmons at room temperature until ripe. When ripe, place in an unclosed storage bag on the counter, or place in a bowl lightly covered with plastic wrap for about 1-2 days in the refrigerator. If unripe, your persimmons will keep in the fridge for much longer (up to a couple weeks). You can also freeze ripe persimmons to be eaten throughout the year!
The Divine Fruit
This delicious autumn harvest fruit was named by the Greek gods, the “divine fruit.” It has often been referred to as the “Fruit of the Gods” since. It’s succulent and tender texture is unlike any fruit which is why it must have appealed. Eat like the gods this harvest season and indulge in nature’s dessert.
Meet the Farm
Rick and Alejandro’s farm is small compared to big commercial farms, but their community is huge! Their market supports family-run farms all throughout the Central Valley, and they are committed to supporting their local community with fresh, healthy foods. Dedicated to sustainable farming practices, they operate their own farm in a closed-loop system. Supporting Rick’s farm and market, means supporting an even greater small farm community. Make your small farm food experience personal!
Did you know