FUKUSHIMA
FRUITS

PEACHPeaches

Best season: July - September
With a lot of exposure to the sun in the summer, the sweet, ripe peaches are a symbol of Fukushima, the second largest producer of peaches in Japan. Hatsuhime, Hikawahakuho, Gyosei, Akatsuki, Madoka, Kawanakajima-Hakuto and other local varieties, each having a unique flavor, are harvested during a very long season between July and September.

APPLEApples

Best season: October - December
With significant temperature differences between day and night, Fukushima is climatically suitable for growing apples with a high sugar content and firm flesh.
Fuji are especially sweet and are grown on trees until they ripen completely and the transparent nectar abundantly concentrates in the center of the flesh. Sun Fuji are grown without the use of a bag, which adds to the sweetness. In addition to these very famous varieties, Fukushima produces many different varieties of apple. Orin and Tsugaru are sweet and less acidic. Yoko have a good balance between sweetness and acidity.
The harvest of apples begins around early October. Fuji ripen last and are harvested until early December. Apples are one of the fruits that demonstrate clear differences between varieties in the balance between sweetness and acidity, and in texture. Why don’t you try them and compare the different varieties?

PEARPears

Best season: End of August - October
Fukushima is the fourth largest producer of pears in Japan (2017). Pears are grown in an extensive area spanning Hamadori along the Pacific coast and Nakadori, a region surrounded by the mountains which are a symbol of Fukushima. In particular, Kayaba is known as a great place for growing pears  thanks to good drainage and significant temperature differences between summer and winter.

GRAPEGrapes

Best season: September - October
Fall heralds the grape season. Each of the local vineyards grows many different varieties of grape. Large-fruit varieties such as Kyoho and Pione smell good and are very sweet. Shine Muscat can be eaten unpeeled. Takao is a seedless variety.
Azumashizuku and Fukushizuku, original varietals from Fukushima, are limited in yields and rare. Both varieties have a high sugar content. We would definitely recommend that you taste them.
Pick bunches of grapes yourself at a tourists’ vineyard, or visit a winery and enjoy a glass of wine made from locally-produced grapes.

PERSIMMONPersimmons

Best season: October - November
Persimmons are grown throughout Fukushima, one of the top persimmon-producing prefectures. Aizu Mishirazukaki, mainly grown in the Aizu region, is a variety of astringent persimmon characterized by its richness and sweetness in flavor and smooth texture. It is harvested from October to November. Harvested persimmons are processed with shochu (distilled spirit) or shochu vapor to remove astringency for two weeks, allowing the fruit to ripen with melting sweetness.
Harvested Anpogaki are peeled and smoked in sulfur to keep them juicy before being naturally dried for 40 to 60 days. After being completely prepared, Anpogaki are sweeter than raw persimmons, like high-grade Japanese sweets.

STRAWBERRIESStrawberries

Best season: January - May
Strawberries are grown throughout Fukushima. You can taste locally-produced strawberries from early January to late May. Many varieties are grown in the entire area in Fukushima. Benihoppe and Tochiotome strawberries are large and have a high sugar content. Fukuharuka, an original Fukuishima varietal, are sweet and flavorful. Strawberries taste best from March to April. In the strawberry greenhouses in Fukushima, bright red strawberries already begin to ripen in abundance in January. When you visit Fukushima, come strawberry picking, and enjoy freshly picked, juicy strawberries.