Fuyu Persimmon

Fuyu is native to Japan and represents a genuine departure from the persimmon most Westerners historically knew: unlike astringent types, which are inedible until fully soft, Fuyu can be eaten firm, like an apple. That non-astringent trait made it far easier to market internationally, and it is largely responsible for driving the fruit's growing popularity in Western grocery stores over the past few decades, well beyond its earlier niche status. Japanese persimmons (Diospyros kaki) reached the United States in the 1850s, brought back as seed by Commodore Matthew Perry following his expedition that opened trade between the US and Japan — though the species itself originates in China, where cultivation dates back roughly 2,000 years, and was introduced to Japan around the 7th century. Japanese immigrants settling in California in the early 20th century further established the fruit there, planting trees as they built new communities.