Food/Photography Friday: Fuyu Persimmon Photo Shoot

MV S6964-LR Persimmon gloves pebbles-640

I love creating still-life photos with beautiful seasonal fruit, so when I saw this perfect Fuyu persimmon in my local market, I grabbed it and got to work.

Fuyus are a bright symbol of autumn, arriving in mid-fall and lasting through the winter months. Their shiny skin ranges from golden amber to a deep, pumpkin-like orange.

This one stood out for its rich color and exceptional smoothness and gloss. Firm and unblemished, with its leafy green cap intact, it was camera-ready.  To create a distinct autumn vibe, I looked for props with complementary textures, patterns and hues.

About the Fruit

Two types of persimmons are commercially grown in the U.S. and sold in markets across the country: the Fuyu, which is the focus of this post, and the Hachiya. Both came to us via Japan, where persimmons are the national fruit.  Both are in season now.

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From first bite, I found the Fuyu delicious, as well as visually appealing. If you’ve seen them in your area and wondered about them, I encourage you to give them a try.

Called fuyu gaki in Japan, Fuyus are mildly sweet and taste rather like an apricot or pear, with a slight hint of cinnamon. They can be eaten at any stage of ripeness. In the early stage, they’re firm and crisp, great for slicing and eating like an apple (peeling optional) or added to salads –– their subtle sweetness pairs well with peppery arugula, for example. As the fruit grows riper, it becomes sweeter and softer.

In their varying stages of ripeness, Fuyus are used in chutneys and salsas, salads, desserts and baking.

Beware: If you’re unfamiliar with persimmons, don’t confuse the Fuyu in this post with the Hachiya, that other Japanese variety in season, or you may have a very unpleasant experience.

While Fuyus can be eaten crisp, Hachiyas cannot be eaten until they’re extremely soft. Bite into one before it’s ready and you’ll encounter a bitter taste and an astringent effect that can make it difficult to swallow. It made me avoid Hachiyas for years.  You can distinguish the two by their shape: Compared to the round, tomato-shaped Fuyus in my photos, Hachiyas are elongated and acorn-shaped.

MV S6960-LR Persimmon floral silk II-640

U.S. readers, Thanksgiving is around the corner. Maybe go a bit rogue this year and add Fuyu persimmons to your feast? You’ll find many appealing recipes online, from salads and chutneys to apple-persimmon pie.

If you enjoy Fuyu persimmons, what’s your favorite way to eat them?

Copyright M. Vincent 2019

Persimmon photos copyright M. Vincent 2019

7 thoughts on “Food/Photography Friday: Fuyu Persimmon Photo Shoot

  1. Who knew? Not me, that’s for sure.

    We often use persimmons in salad; but I never knew of the varietals, or that they come from Japan. Or to further demonstrate my total ignorance of this subject, their Japanese names.

    Thanks for the nice color schemes and the education.


    • Thank you for commenting. I learned some interesting persimmon history while writing this post — including the fun fact that there’s a persimmon indigenous to North America. Native Americans ate it and taught the American colonists about the fruit.


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