As the days grow cooler, the vibrant orange glow of persimmons brightens markets and kitchens alike. These jewel-toned fruits are an authentic taste of fall; sweet, rich, and full of character. Originating in East Asia, they’ve been cultivated for centuries and are now grown in many parts of the world. There are two main types to look for: Fuyu and Hachiya.

• Fuyu persimmons are squat and firm, with a crisp texture similar to an apple. They have a unique flavor, spicy-sweet with hints of tropical flavors, and can be eaten raw, even when slightly firm. They are perfect for salads, snacking, or slicing onto yogurt.

• Hachiya persimmons are known as an astringent fruit, meaning they contain a high amount of tannins. They are more elongated and should be eaten only when fully ripe—when the flesh becomes soft and jelly-like. At that stage, they’re ideal for baking, blending into smoothies, or spooning over oatmeal.

Packed with fiber, antioxidants, and vitamin A, persimmons aren’t just delicious, they’re also nourishing. To store them, keep firm persimmons at room temperature until they soften; once ripe, refrigerate to slow further ripening. However you enjoy them, persimmons bring a little sunshine to the season’s table.