Persimmons are back, and if you’ve ever wondered why some are eaten firm while others need to turn practically to pudding, it all comes down to variety. Fuyu and Hachiya may look similar in color, but they’re two very different fruits! 

Fuyu: Short and squat, Fuyus can be eaten while still firm, with a crisp texture and sweet, mild flavor. The skin is very thin and edible. Slice them into salads, serve them on cheese boards, or enjoy them like an apple. While most often eaten when crunchy and firm, Fuyu do get sweeter as they get softer.  

Hachiya: More elongated with a pointed bottom, Hachiyas are a different story. They need to ripen until very soft before eating; otherwise, their astringency can leave your mouth feeling unpleasantly dry. Once fully ripe, the flesh turns silky and intensely sweet, perfect for scooping straight from the skin or adding to baked goods. The thicker skin is a good protector for the jelly-like interior but is perfectly edible when ripe. Ever heard of Hoshigaki? This traditional Japanese treat is made by peeling Hachiya persimmons, hanging them to air-dry for several weeks, and gently massaging them daily (by hand) as they dry. The process concentrates their sweetness and creates a chewy texture with a natural, powdery coating of crystallized sugar. We offer Hachiyas ‘with stem’ intact, perfect for making Hoshigaki. They can be packed to order–just ask! 

Whether shoppers prefer the crisp bite of a Fuyu or the jammy sweetness of a ripe Hachiya, persimmons offer plenty to explore during their fall appearance. A little signage explaining the difference can help shoppers feel confident giving both varieties a try. 

Fun Fact: Persimmon wood (related to Ebony) is one of the hardest woods known and is used for world class professional golf clubs! 

Weather Watch 

Back-to-back storms in Baja and Sonora, followed by another storm system along Mexico’s west coast, are disrupting growing regions and tightening supplies. Impacts are expected to linger for weeks, affecting Sugar plum and cherry tomatoes, berries, chives and more. 

Rain in Northern and Central California could affect strawberry and citrus quality and table grape availability. Pomegranates may also be vulnerable: one grower reports that incoming rain could cause fruit to split as it absorbs moisture. Fingers crossed! 

New & Exciting!

Black Futsu Squash (right): This Japanese heirloom variety stands out with its deeply ribbed shape and dark green skin that matures to a dusky, almost black finish. Inside, the golden-orange flesh has a sweet, nutty flavor with hints of hazelnut. Its thin skin is edible when cooked, making it a great choice for roasting whole or sliced, stuffing, or adding to fall soups and grain bowls. 

Bloomsdale Spinach: Heirloom variety known for its deeply crinkled, dark green leaves and rich, slightly sweet flavor. Its tender texture works well in fresh salads, while the hearty leaves hold up beautifully when sautéed or added to soups and other cooked dishes. 

Chestnut: These extra-large chestnuts from Heath Ranch have a rich, nutty flavor and creamy texture when roasted, making them a seasonal favorite for cozy autumn dishes, holiday recipes. Jumbo, Colossal and Super Colossal sizes all available now. 

Cranberry: The first cranberries of the season are here! These bright, tart berries bring classic fall flavor to the produce department, just in time for fresh cranberry sauce, baking and holiday displays. 

Dulce Mandarin: Citrus season is kicking off with Dulce mandarins! Easy to peel, seedless, and sweet with a light, refreshing flavor, they’re an easy grab-and-go option. Look for Satsumas and Clementines coming on next! 

Kiwi: Green Kiwi grown in California’s Tulare-Yuba region from the Stellar label is the first of the season!

Opal Apple: Bright yellow skin, crisp texture and a sweet flavor with hints of honey and pear. Bonus: This variety is slow to brown or oxidize when cut.

Pinova Apple: Crisp, aromatic variety with a balanced sweet-tart flavor and hints of pear and honey, perfect for fresh eating or baking.   

Pomegranate: Early Wonderful and Wonderful poms are becoming more available as   more growers come on. They are getting riper and sweeter too! Arils are deeper in color and bursting with flavorful juice.  

Snapdragon Bouquet: Tall, slender stems lined with colorful blooms add height and texture to fall floral displays.  Coming soon: Gladiolas!  

Walnut-in-Shell and Shelled Walnut 25lb pack: Ferrari Farms has started! 

Promotable 

Allison Red Seedless Grape: Available in three packaging options: pouch, tote or fiber basket. Their crisp texture, sweet flavor and deep red color make them an eye-catching addition to fall grape displays. Hopefully rain will not affect the end of the crop.  

Brussels Sprouts: Readily available with great quality. Roasted, steamed, or chopped finely for a winter slaw, there’s no wrong way to enjoy this cruciferous powerhouse.   

D’Anjou Pear: Volume available and promotable! D’Anjou pears offer smooth green skin, juicy flesh and a sweet, mellow flavor with subtle citrus notes. A versatile fall favorite for fresh snacking, displays and seasonal recipes. 

Jack O’Lantern Pumpkin: LAST CALL! Bulk pumpkin bins are still available and can ship in time for Halloween!  Bins are 500 pounds and average 40 pumpkins per bin.

Marigold Bouquet: Order marigolds for Día de los Muertos, November 1–2! These vibrant orange and golden blooms are central to the celebration, traditionally used to decorate altars and graves. Their vivid colors and distinctive fragrance are believed to guide the spirits of deceased loved ones back to their families. 

Napa Cabbage: Beautiful, large heads of Napa cabbage from Rundle Family Farms are looking especially nice, with plentiful supply. Crisp, tender leaves and a mild, sweet flavor make them versatile for stir-fries, soups, slaws and kimchi. 

Persimmon: Fuyu and Hachiya persimmons are both available in excellent supply now! Fuyus are mild, crunchy and sweet, while Hachiya are more intensely sweet with slightly spicy flavor. Enjoy Fuyus anytime, but Hachiya must be fully soft and ripe, like pudding, to use in cooking, or eat out of hand. Beloved persimmon grower, Milleans Orchards is starting! 

Sugar Pie Pumpkin: A fall favorite, prized for their sweet, fine-grained flesh and smooth texture. Smaller than carving pumpkins, they’re ideal for baking into pies, muffins and breads, or blending into soups and purées. 

Limited 

Artichoke: Gapping 

Asparagus: Gapping 

Bagged Beets 

Bell Pepper: All colors are extremely limited. 

Blackberry: Mexican season is delayed due to El Nino. The season is expected to come on in November. 

Blueberry: Peruvian blueberry will continue to be very limited and tight. Bad spring weather during budding season combined with numerous subsequent weather events  is affecting harvest, the crop yield is smaller. The Chilean season doesn’t start up until December. 

Cherry Tomato: Mexico-grown clamshells are limited due to recent storms. Local growers have some availability of open pints, but the season is nearly done. 

Corn: Limited as we near the end of the season. 

Early Girl Tomato: Nearing the end; enjoy while they’re here! 

Herb: Chives are limited. 

Lettuce: Still limited on red and green leaf. Iceberg is gapping. 

Pea: Gapping 

Raspberry: Last week’s heatwave is impacting current availability. Mexico is starting up soon but supply is also impacted by the storms.

Done for the Season 

Melon: Galia and Honeydew are done. California melon season is winding down. 

Orangita Pumpkin 

Red Kiwi from Wild River 

Red Plum 

Tsu-Li Asian Pear