Persimmon season starts in late autumn, but different varieties peak at different times. Fuyus hit their stride from October through December, while Hachiyas often show up a bit later, lingering into January. So if you see them in September? Probably imported or early-season and not super sweet. Wait for the local ones, my friend.
And here’s a curveball: some varieties like Chocolate persimmons (yes, that’s real) ripen differently, with brown flecks inside that signal sweetness. Not a typo—they taste like cinnamon and honey. But that’s a story for another day.
