Fuyu persimmons are one of Japan’s most popular sweet persimmon varieties. Originating in what is now Mizuho City in Gifu Prefecture, this celebrated fruit was first discovered in the former Motosu District during the Meiji period (1868–1912). Its excellent quality quickly earned it popularity, and the variety spread throughout Japan. Today, it is one of the country’s most widely cultivated persimmons.
Fuyu persimmons are relatively large, generally weighing at least 130 grams. They have a rounded, well-proportioned shape and glossy, reddish-orange skin that gives them an attractive appearance.
The fruit is known for its pronounced sweetness, with a sugar content of around 16 degrees Brix. Its flesh is thick, soft, and juicy, offering a satisfying combination of rich sweetness and refreshing fruit juice.
Fuyu persimmons ripen relatively late in the season, with harvesting generally beginning in November. They are especially associated with the autumn and early winter harvest in Japan, making them a popular seasonal treat in November and December.
Another advantage is their good keeping quality. The fruit softens relatively slowly after ripening, allowing it to retain its appealing texture and appearance during storage and transportation. These qualities, combined with its excellent flavor, have helped establish Fuyu as one of Japan’s leading sweet persimmon varieties.
When visiting Gifu Prefecture in autumn or early winter, be sure to look for locally grown Fuyu persimmons and enjoy the rich sweetness of this regional specialty.