Shaped more like a Hachiya than a Fuyu, this rare Persimmon variety has brown streaks throughout its flesh. It can be eaten somewhat firmer than a Hachiya without fear of that awful astringency that makes firm, underripe Hachiyas so devastatingly unappealing. You can also wait for the Chocolate Persimmon to soften up to a jelly-like stage and enjoy with a spoon. In either stage, it's got a pumpkin-apricot flavor with a hint of holiday spice.
Since 1931, our family’s farm has been producing excellent fruit in the fertile San Joaquin Valley. We currently grow over 150 varieties of tree fruit, all of it certified organic, on just under 80 acres.Read more