Fuyu Persimmons

Here at Wild River, we’ve grown Fuyu persimmons along the bank of the Yuba River since the 1970s. In the years since, we’ve surrounded our kiwifruit vineyards with small strips of Fuyu groves which add to our diverse fall harvest. Not only do we grow persimmons around our kiwifruit, we also interplant our vineyards with persimmon trees, training their branches along the pergola to bear smooth orange Fuyus alongside our fuzzy green kiwi! Just another example of our commitment to biodiversity — a strategy designed to attract diverse pollinators and increase diversity of plant residues across our vineyard floors to build organic matter in the soil.

We appreciate Fuyus for their versatility! Fresh or dried, raw or baked… Bite right in and savor their apple crunch or peel and throw into a salad. Let them ripen up to a softened sweetness and add them as an ingredient to your favorite baking recipes. Dry them in a dehydrator and you can keep them for months as a tasty snack.

Favoriate Recipes:

Mom’s specialty: Persimmon Walnut Cookies baked with organic Wild River Chandler walnuts (dark chocolate chips optional & encouraged!)

Dad’s favorite: Slice them up as an addition to your peanut butter sandwich with a drizzle of honey over the top!