Fuyu vs. Hachiya persimmons comes down to ripeness: Fuyu stays crisp and can be eaten firm, while Hachiya must turn very soft first. Both are fall persimmons, but an unripe Hachiya can taste intensely tannic and dry your mouth.
| What to compare | Fuyu persimmon | Hachiya persimmon |
|---|---|---|
| Shape | Short and squat, with a flattened bottom. | Taller and pointed, often shaped like an acorn. |
| Can it be eaten firm? | Yes. A fully orange Fuyu can be crisp and ready to eat. | No. Wait until the flesh is very soft and jelly-like. |
| Best use | Slice into salads or eat out of hand. | Scoop the pulp for baking, smoothies or a soft snack. |
| Typical season | Fall, often October through December in North America. | Fall, often October through December in North America. |
| Taste and texture | Crisp and lightly sweet, eaten like an apple. | Soft, custard-like pulp when fully ripe, and intensely sweet. |
| Nutrition snapshot | 70 kcal and 3.6 g fiber per 100 g. | 70 kcal and 3.6 g fiber per 100 g — the same reference values; the difference is ripeness, not nutrition. |
What is the difference between Fuyu and Hachiya persimmons?
The main difference between Fuyu and Hachiya persimmons is astringency and texture: Fuyu is non-astringent and can be eaten while firm, while Hachiya is astringent until it softens fully. Look at the bottom as a clue: Fuyus are round and flattened; Hachiyas usually taper to a point. UC Master Gardeners describe the same firm-Fuyu and soft-Hachiya distinction.
How ripe should a persimmon be?
A Fuyu should have developed its orange color. Eat it while it is still firm if you want a crisp texture, or let it soften for a gentler bite. Keep firm fruit at room temperature and check it as it changes.
A Hachiya needs more patience. Leave it on the counter until it feels soft throughout, almost like a water balloon. If it still feels firm, give it more time. Once ready, the pulp is easy to spoon out and works well in recipes that call for a smooth, sweet fruit puree.
Both varieties are associated with fall, though harvest dates shift with region and variety. For more seasonal picks, see the Fall 2026 produce index. For variety and ripeness guidance, read UC Master Gardeners' persimmon guide.
More fall produce comparisons
For other fall fruit decisions, compare peaches vs nectarines while stone fruit is still around, and clementines vs mandarins heading into citrus season.
Fuyu vs Hachiya persimmon: nutrition per 100 g
| Nutrient | Fuyu persimmon | Hachiya persimmon |
|---|---|---|
| Calories | 70 kcal | 70 kcal |
| Total fat | 0.2 g | 0.2 g |
| Fiber | 3.6 g | 3.6 g |
| Total sugars | 12.5 g | 12.5 g |
Figures are reference values from Redberi's shared produce data. Nutrition can vary by variety and growing conditions.
Shared catalog last synced 21 October 2026.
Frequently asked questions
Can you eat a Hachiya persimmon while it is still firm?
No. A firm Hachiya is astringent and can taste intensely tannic and dry your mouth out. Wait until it is very soft throughout, almost jelly-like, before eating it.
Which persimmon can you eat like an apple?
The Fuyu. It is non-astringent and can be eaten crisp once it is fully orange. The Hachiya, which is taller and pointed like an acorn, must soften first.
Are Fuyu and Hachiya persimmons nutritionally different?
Not in Redberi's reference data: both list 70 kcal, 0.2 g fat, 3.6 g fiber and 12.5 g sugar per 100 g. The practical difference between them is ripeness and texture, not nutrition.