10/27/2026
This week for our Fresh Fruits and Vegetables Program, we will serve Fuyu Persimmons Thursday, and the Rambutans on Friday.
FUYU PERSIMMON
There are two main varieties of persimmons. One is called a Fuyu (Foo-yoo) while the other is
called a Hachiya. Fuyu persimmons are referred to as eating persimmons while Hachiya is used mainly in cooking. The Fuyu persimmon, as you will read more below, is round squatty and even resembles a mini pumpkin. The Hachiya persimmon is tall and oval shaped. You will be trying the Fuyu persimmon.
Fuyu persimmons are native to East Asia and have been around for centuries. They are widely
cultivated in temperate regions around the world. Unlike other persimmon types, Fuyu’s can be eaten while still firm, offering a crisp, sweet flavor like that of an apple with hints of brown sugar and honey. Fuyu persimmons are small to medium-sized fruits, typically round and squat, resembling a tomato in shape. They have smooth, glossy orange skin and firm, seedless flesh.
The fruit’s texture is crisp when unripe and becomes tender as it matures, but it never develops the bitterness found in astringent varieties like Hachiya persimmons. Fuyu persimmon trees thrive in well-drained soils and full sunlight. They prefer mild winters and warm summers, making them well-suited to climates such as California, Spain, and parts of the Mediterranean.
The trees are relatively low maintenance, drought-tolerant once established, and can produce abundant fruit each fall. Fuyu persimmons are nutrient-dense and low in calories. A single fruit provides a good source of dietary fiber, vitamin A, vitamin C, manganese, and various antioxidants such as beta-carotene and flavonoids. These nutrients help support immune system, promote eye health, and reduce inflammation. The fiber content also aids digestion and helps regulate blood sugar levels. Fuyu persimmons are versatile in the kitchen. They can be eaten fresh like an apple, sliced into salads, or added to cheese boards. Their natural sweetness makes them ideal for baking in muffins, breads, pastries, tarts, and puddings, or for drying into snacks.
In Japan, Korea, and China, persimmons have been cultivated for centuries and hold cultural
significance as symbols of good fortune and longevity. In recent decades, Fuyu persimmons have become increasingly popular in Western markets such as the United States, appreciated for their ease of consumption and long storage life. The Fuyu persimmon stands out as a delicious, nutritious, and culturally significant fruit that bridges culinary traditions from East to West. Its appealing flavor, ease of growing, and health benefits continue to make it valuable addition to diets and agricultural systems around the world.
RAMBUTAN
The RAMBUTAN is a small hairy tropical fruit that is native to Indonesia. Rambutan fruit is grown on trees that bears fruit twice a year, late June through August and again in December – January. This piece of fruit is rather small. The skin can be described as hairy, but very soft with leather-like skin. The name rambutan comes from the Malay word rambut which means hairy. The soft, flexible shell or peel is covered with many soft hair-like bristles 1-2 inches long. While they might appear dangerous or very prickly, they are actually very soft. The fruit or flesh inside has a creamy, translucent look. The skin easily pulls away from the edible flesh. It somewhat looks like a giant grape with its skin peeled off. It is milky-white, translucent in color. The flesh has a very sweet, mild flavor. Many people describe the flavor as that of cotton candy. What do you think? Inside the white flesh is a seed. The seed should NOT be eaten. There are many uses of consumption for this fruit. They are used in salads, simmered in sweet syrups, mixed in cocktails and eaten just raw and plain. The easiest way to eat the fruit is to simply put half of it in your mouth and lightly bite through the shell just breaking it open. It will break easily. With your mouth still biting down just simply pull the fruit away from your mouth and the skin will peel right off as shown in the picture. If you bite around the white flesh, you can pull the remaining piece of skin off. Eat the white flesh from around the seed. Discard the seed into the garbage. Rambutans are a great source of vitamin C and Calcium which help fight heart disease and help with high blood pressure. They also provide niacin, iron, protein and fiber. Your body uses protein to build and repair tissue. Did you know that your hair and nails are mostly made of protein? Each rambutan has about 60 calories, 15 grams of carbohydrates, 1 gram of protein and 1 gram of fiber. Rambutan fruit is always available in late October, and we like to serve it the week of Halloween. Over the years the thousands of kids that have tried Rambutan have nicknamed it, Hairy Scary Fruit.
