In popular culture, imagining an idyllic fall day conjures up visuals of families adorned in chunky sweaters and flannel, ambling through vast apple orchards, hair windswept by chilly breezes, with pumpkin-spiced lattes warming their hands. That is not the case in San Diego County, where September and October can be two of the hottest months of the year. If you’re planning a pick-your-own excursion this fall, you would be better suited to pack sunscreen over a jacket. While our climate may stray from the traditional fall season, the county offers a unique, U-pick attraction that people from around the world would dream of. Persimmons thrive in our local environment and, like most San Diegans, enjoy our mild winters. Their harvest season also tends to be later than other fall fruits. The period for harvesting peaks around late October to November, so once the heat finally breaks and you’re really ready for fall, persimmons are here for you. According to the United States Department of Agriculture, California produces 99% of the nation’s persimmon crop, with San Diego being one of the top four counties in overall production. Persimmons are more drought-tolerant than other fruit and naturally pest-resistant to the point that most orchards don’t have to spray insecticides, which means you can eat them on the way home.

Most common types of persimmons

If you’ve seen persimmons at a farmers’ market, they are most likely Fuyu or Hachiya varieties. The Fuyu (below) looks like a squat, flattened tomato. It can be eaten when it’s still firm. Enjoy them whole, like an apple, or add them to a salad for crunch—some local chefs even dice them up into a fresh salsa.

The acorn-shaped Hachiya, on the other hand, demands patience. Fresh off the tree, Hachiyas (right) are chalkier than a young Barolo wine grape. They’re typically eaten when the interior softens to a custard-like filling that is great to scoop over vanilla ice cream. Hachiyas are also commonly used in baking or preserved using the Japanese dehydration method of hoshigaki. In a more austere preparation, a Michelin-starred Los Angeles restaurant has been known to serve a perfectly ripened Hachiya, simply sliced in half with a small spoon.

Make a day of it

One reason persimmon picking has yet to catch on could be attributed to the analog-first approach to marketing of local orchards. Even with a targeted online search, the information is vague. Who’s to say if it’s intentional, but even without a PR team or influencer campaigns, the orchards manage to sell out every year. If you are interested in picking persimmons this fall, start calling ahead in early October to ask when the orchards will be open. Two great ones to try first are Bar 2 Ranch in Pauma Valley and Ramona Fresh Fruits.

Persimmon picking is about picking, not pageantry. What it lacks in frills like hayrides and petting zoos, it more than makes up for with honest prices, a relatively uncrowded orchard, and the subtle luxury of easy parking. We decided to take a chance and drive to Bar 2 Ranch a couple of years ago and have been going back every year since. Our California fall family experience consists of picking persimmons, a picnic lunch, and a nature stroll around the Wilderness Gardens County Preserve. Then, taking the long way home, we stop regularly at different fruit stands in the area to stock up on pomegranates and other fall staples.

When it comes time for a fall outing, you don’t need to cosplay New England. Embrace what is so special about here. As the rest of the country prepares for a cold, dark winter, throw on shorts and a T-shirt, grab the sunscreen, and head east to pick your persimmons like a Southern Californian.

U-Pick Persimmon Orchards

» BAR 2 RANCH
14797 Highway 76
Pauma Valley
760-742-3614
Open seven days a week, 8am–6pm, with U-pick seasonal produce including persimmons, pomegranates, avocados, citrus, mangoes, and zapotes.

» RAMONA FRESH FRUITS
18131 Traylor Road
Ramona
619-630-4693
Farm stand open 9am–6pm Friday through Monday, offering tree-ripened fresh fruits, dried fruits, and jams. Join their mailing list for information about seasonal U-pick events.

Originally published in issue 79.