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Organic persimmons are one of the most emblematic fruits of the fall season, yet the fruit remains relatively unknown to consumers. Produced by a myriad of smaller California growers between mid-October and the end of the year, organic persimmons face challenges for farmers and distributors, with its short growing season, low volume production, and logistical challenges.
Additionally, there is confusion surrounding the differences between the two main varietals; Fuyu and Hachiya. Persimmons have a fair amount of tannins which cause varying degrees of bitterness and astringency, often making the mouth feel dry.
The round and squat Fuyu varietal persimmon has minimal tannins. The Fuyu tastes sweet in all stages of ripeness and is the most popular for this reason. It’s the best “out of hand eating” persimmon. The Hachiya varietal, on the other hand, with its elongated body and pointed end, is ultra-rich in tannins, and eaten only when fully ripe or cooked, where the tannins can be further tamed.
“A lot of consumers think they hate persimmons, most often that’s because they bit into an unripe Hachiya," said Ben Hartman senior category manager of perishables at Good Eggs, a organic grocery delivery in the San Francisco Bay Area. “The bitterness of an unripe Hachiya overwhelms, deterring many consumers from trying either varietal again.” Hartman also believes that online grocers have a considerable advantage over the brick and mortar sector, in terms of educating consumers to items like organic persimmons.
Ben Hartman, Good Eggs
Senior Category Manager
For distributors, size and quality variances and an overall lack of consistency of organic persimmons adds to the challenges of growing the category. Homegrown Organic Farms, for example, has its eye on capturing some of that market share, as more of their customers move into full pallet orders. According to Stephen Paul, category directory of persimmons, the company is increasing their current program with an increase in the amount of Fuyu plantings beginning next year. Paul said that consolidating persimmons with their Asian Pear crop will help the company to keep up with supplies on a more consistent basis.
Fuyu and Hachiya Persimmons
Most growers consolidate persimmons with other seasonal items in order to maintain production efficiency. According to Marty Willbanks of Sweet Harvest Marketing, who sells persimmons for Nicholas Family Farms, in Fresno County, California, “organic persimmon growers have been at this a long time, always bundling to make it work. Growers often match-up case business with end of season grapes, pomegranates, pears and early citrus” Willbanks said.
