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fuyu
This term refers specifically to a non-astringent cultivar of the persimmon. It is characterized by a tomato-like shape and a sweet flavor profile that persists even when the fruit is firm, making it a preferred choice for raw consumption in salads or as a snack.
In contrast to the hachiya variety, which must be completely soft and jelly-like to avoid a puckering, dry sensation in the mouth, the fuyu is prized for its crisp texture. It is typically associated with autumn harvests and East Asian culinary traditions.
Meanings
Examples
I prefer fuyu persimmons because they are crisp and sweet.
You can eat a fuyu persimmon while it is still firm.
The market in Kyoto sells the finest fuyu persimmons in autumn.
I wonder if these fuyu are ripe enough to eat yet.
Unlike the hachiya, the fuyu variety is not astringent.
Add some sliced fuyu to the salad for a touch of sweetness.