Hyakume Persimmon

Fruit

The Hyakume Persimmon, also known as the Brown Sugar Persimmon, is a prized Japanese variety valued for its crisp texture when firm and sweet, rich flavor when fully ripe. Its golden-orange skin and smooth flesh make it both visually stunning and versatile — perfect for eating fresh or dried.

Health Benefits:

Rich in vitamins A and C, promoting immune and eye health

High in fiber, supporting digestion

Contains antioxidants like beta-carotene and flavonoids

Natural energy source from fruit sugars and potassium

Low in fat and sodium, making it heart-friendly

How chefs use it:

Fresh: Eaten like an apple when firm — sweet and crunchy

Soft: Enjoyed as a spoonable dessert when fully ripe

Dried: Sliced into chewy, candy-like snacks (hoshigaki style)

Salads: Pairs beautifully with nuts, soft cheese, or citrus

Baking: Adds natural sweetness to muffins, cakes, and tarts

Texture & Prep Tips:

Firm stage: Crunchy and mildly sweet, like a pear

Soft stage: Silky, honey-like with caramel undertones

Slice horizontally to showcase its star-shaped core pattern

Storage Tip: Ripen at room temperature until slightly soft, then refrigerate to preserve flavor and texture.

Flavor profile in a dish:

Sweet, smooth, and subtly spiced — with notes of honey, cinnamon, and brown sugar as it ripens.

Peak Season:

Fall through early winter (California: October–December).