The Fuyu persimmon is a non-astringent, Japanese-origin persimmon variety, squat and tomato-shaped, that can be eaten while still firm and crisp, unlike astringent varieties such as Hachiya, which taste unpleasantly tannic and chalky until they soften to a jelly-like ripeness. Fuyu flesh is orange, dense, and juicy, with a honeyed, mildly spiced sweetness. It is cultivated widely in China, Japan, and Korea, and in California and other similarly mild climates elsewhere. Because it holds its shape when firm, Fuyu can be sliced raw into salads, paired with nuts, blue or goat cheese, and cinnamon or nutmeg, or cooked into baked goods, roasted vegetable dishes, and East Asian stir-fries and desserts.