One of my favorite fruits is the Fuyu Persimmon. My Mother has a beautiful tree that produces a huge crop of Persimmons every September. The Fuyu is a non-astringent type of Persimmon making it edible both before and after fully ripening, where most other varieties, including the American Persimmons are astringent varieties, which means they are only edible after they soften and are fully ripened.
The Fuyu Persimmon is a deep orange fruit that is firm, crispy and sweet when not fully ripe and darker, jelly-like and amazingly sweet when fully ripe. I prefer to eat them right on the edge of ripeness, when the first start to soften.
The fruit fits in the palm of a hand, slightly smaller than an apple and looks kind of like a like a mini-pumpkin. The Fuyu Persimmon is seedless, I usually peel the thin skin and eat raw like a apple. I have also enjoyed some Persimmon Jelly.
Fuyu Persimmons are a rich source of antioxidants, vitamin A, manganese and fiber, especially soluble fiber. It contains a fair amount of some of the B-complex vitamins, potassium and calcium.
I am planting many types of Persimmons on the 40 Acre Woods. But the Fuyu will always be my favorite.