They are edible when still hard and pale, but taste best when picked as they are softening and no longer continuing to deepen in color. They are a deep orange when mature. They ripen quite late in the persimmon season.
In very late summer, early fall the fruit will turn bright orange and when it yields ever so slightly to pressure, is ready. Picked fruit can be eaten when crunchy, like and apple, or allowed to soften. Some peel the skin, but it can be eaten if you don't mind the toughness.
Mid-fall to early winter - especially October and November - is the time to pick persimmons.
Specifically, persimmons (Diospyros spp) can taste either astringent or not. Astringent persimmons may be harvested once the tree's leaves go from green to autumnal red and yellow. Non-astringent persimmons will be harvest-worthy once trees drop their leaves.
Persimmons are sometimes sold as 'fuyu fruit' or you may hear of them being called by some derivative of kaki or diospri.
Yang Fuyu was born in 1927.
Xueting Fuyu died in 1275.
Kirari to Fuyu was created on 2008-12-17.
Li Fuyu was born on 1978-05-09.
The Japanese word for winter is 冬 (fuyu). This is pronounced like 'foo-you'.
The cast of Fuyu no rinbu - 2005 includes: Masayuki Izumi
The cast of Fuyu no kemono - 2010 includes: Momoko Maeda
That is the correct spelling of "persimmon" (an astringent fruit).
Persimmon plc was created in 1972.
The cast of Fuyu no hi - 2003 includes: Ryuta Kashiwagi as Kakei
A medium sized persimmon has about 120 calories