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Strawberries can go on sale from as early as December, lasting right through to May. A distinctive feature of these is their refreshing taste even after the weather has turned warmer. As well as being delicious, strawberries are also high in vitamin C, with 5-6 providing the required daily dose for an adult. You can enjoy picking strawberries at various locations throughout Fukushima Prefecture.
This is a traditional fruit with a unique method of preparation, in which the persimmons are fumigated in sulfur and then dried. A feature of these is that they have a high water content and thus taste somewhat raw, and retain some of the fruit's original sweetness. While they can be eaten as is, they can also be eaten chopped finely and mixed with yoghurt, or mixed with pickled radish. If hung in a cool, well-ventilated location or stored in a refrigerator, these can be kept from three to six months.
Types such as "kosui", "hosui", and "nijisseiki" are grown throughout Fukushima Prefecture, which is one of Japan's major producers. Enjoy the refreshing sweetness and distinctive texture of nashi. The weighty fruit are bursting with juiciness, and have an appetizing balance between sweetness and tartness. .
Given that Fukushima is the nation's second largest producer of peaches, they can be said to be the "prefectural fruit" of Fukushima. These have a gentle pink color and a delicate sweet aroma, and have a good nutritional balance of vitamins and minerals. These contain high pectin, which removes toxins and harmful products, thus cleansing the body. You can see trees laden with these sweet fruit mainly in the Fukushima City and Date areas. These are not grown in bags, and thus by being directly exposed to the sun, have a rich taste and attractive appearance. A light sensor is used to measure their sugar content and hardness, with only carefully selected peaches being sold.
Fukushima Prefecture is a major grape-producing region, growing many varieties of grape, with the "kyoho" and "takao" varieties being particularly well known. Soaking up the abundant sunlight, each grape is packed full of sweetness. "Azuma shibuki" is an early-maturing variety developed in Fukushima Prefecture, and which can be picked from early August. This is a large, seedless grape, sweet with low acidity, with softer flesh than the "kyoho" variety. .
Fukushima has a long history of growing apples, and these have a range of distinctive tastes and external appearances. Thanks to Fukushima's warm climate, the first apples are ready to eat in late August, earlier than in other prefectures, and these can be enjoyed through December. Unlike other areas of Japan, apples in Fukushima are not grown in bags, and by being directly exposed to the sun, are sweet, with a rich taste. Full of nutrition, they live up to the saying "an apple a day keeps the doctor away". The juiciness, perfect balance between tartness and sweetness, and crisp bite of "fuji" apples make them the most produced variety in Japan. .
Come autumn, persimmons are picked in the Aizu region. By being steeped in distilled spirit, the famous "Shibugaki" persimmons have their astringency somewhat reduced, and these are ready for consuming from the end of October through to mid November. Of these, the "Aizu Mishirazu-gaki" are known nationwide. These are famous for the sheer quantity of fruit on each tree, and their delicious taste that keeps people coming back for more. These are only grown in a particular part of the Aizu region, and it is the combination of the hot summers with the cold autumn water from underground that brings us these soft, sweet delicacies. .