The persimmon is the edible fruit of a number of species of trees in the genus Diospyros. The most commonly known species are Diospyros kaki (Japanese or Oriental persimmon), Diospyros virginiana (American persimmon), and Diospyros lotus (date-plum). The term “persimmon” comes from the Algonquin Native American tribe, while its genus name, Diospyros, means “fruit of the god Zeus” in Greek. This is why the fruit is sometimes also called Jove’s Fruit, as Jove is another name for Zeus.
Persimmons usually have an orange hue that can deepen into a rich red-orange as they ripen. Their shape can be spherical, acorn-like or even somewhat flattened, just like a tomato but with a smooth, glossy skin. Inside, the flesh is soft, jelly-like, and can be pale to a deep orange. The taste is uniquely sweet, honey-like with hints of spice or mild cinnamon, especially when fully ripe. However, unripe persimmons contain tannins that give a dry, astringent taste, which disappears as the fruit matures.
Persimmon trees can grow to heights of about 20 to 60 feet. They have a symmetrical canopy with ample shade and leaves that are glossy green. The leaves turn to shades of yellow, orange, or red in the fall. The bark is deeply furrowed and dark grey or brown. In spring, persimmon trees produce small, bell-shaped flowers that are usually cream-colored or light green; these are somewhat inconspicuous. Male and female flowers can be on separate trees or sometimes on the same tree, depending on the variety. Female flowers, if pollinated, give way to the fruit, while male flowers produce pollen. Persimmon trees produce fruit in the late summer to fall.
Cultivation of the persimmon began in China over 2,000 years ago, making its way to Japan in the 7th century and Korea in the 14th century, where it was embraced for its sweet, succulent fruit. The fruit was introduced to Europe and California in the 1800s, with significant cultivation efforts in the United States beginning with USDA introductions in the late 19th century.
Persimmons are rich in vitamins A and C, which can enhance skin health, strengthen the immune system, and boost collagen production. They contain manganese, which is essential for blood clotting, and are loaded with antioxidants. Traditionally, persimmons have been used as a medicinal remedy for various ailments including hemorrhages, gastrointestinal disorders, and infections.
Types of Persimmons
American persimmons
American persimmons (Diospyros virginiana) are native to the eastern United States, ranging from Florida to Connecticut and as far west as Texas and Kansas.
They are shaped like miniature tomatoes. As they ripen, their color transitions from light yellow-orange to dark red-orange, and they sport a four-leafed green stem.
The taste of a ripe American persimmon is rich, honey-like, with hints of spice, somewhat reminiscent of a blend between apricot, plum, and a touch of cinnamon.
Hachiya Persimmon
The Hachiya persimmon is native to Japan but is widely cultivated in various parts of the world with suitable climates, including the United States, particularly in California.
The fruits have curved and broad shoulders, tapering to a small point on the non-stem end, and are similar in appearance to an acorn. Typically, they’re medium to large, often weighing several ounces.
The skin color ranges from a pale orange when unripe to a deep, rich orange when fully ripe. The skin is smooth, and the flesh is initially firm but becomes very soft and jelly-like when ripe.
Once ripe, the astringency disappears, and the fruit becomes incredibly sweet, with a honey-like consistency. The flavor is often described as rich, sweet, and sometimes slightly floral or spicy.
Fuyu Persimmon
The Fuyu variety is believed to have been developed in Japan, where persimmons have been cultivated for centuries. The name “Fuyu” itself is Japanese, with “fuyu” meaning “winter,” which reflects the season when these persimmons are typically harvested.
Fuyu persimmons are tomato-shaped, with a flat bottom and a vibrant orange color when ripe. Unlike some other persimmon varieties, they remain firm when ripe, similar to an apple.
They have a sweet, mild flavor with hints of honey or a very light cinnamon-like taste. The texture is crisp when they are just ripe, but they can become slightly softer as they ripen further, though never as soft as the Hachiya variety, which is astringent unless fully ripe.
Sharon Fruit
The term “Sharon Fruit” refers to a specific type of persimmon that’s been trademarked for marketing purposes, but essentially, it’s a variety of the non-astringent persimmon similar to or derived from the Fuyu. The Sharon Fruit is named after the Sharon plain in Israel, where this variety was developed or at least extensively cultivated.
It’s typically orange, with a shape that can range from flat-round to slightly elongated, but generally tomato-like in form. Like the Fuyu, Sharon Fruit is sweet and can be eaten while still firm, which means it doesn’t have the astringency found in other persimmons like Hachiya when unripe. It has a crisp texture when fresh, similar to an apple.
Hyakume Persimmon
Native to Japan, the Hyakume persimmon has been cultivated for its distinct qualities, often being referred to as the “Cinnamon Persimmon” due to its flavor profile.
They have an oval to bell shape, tapering from the flat, broad shoulders towards the curved base. The skin is smooth with a faint sheen of orange, golden-orange, and dark orange-red hues. The fruit is also capped with 3 to 4 flat green-brown dried leaves, having a papery and leathery consistency.
The flesh is initially firm, dense, and crisp when harvested, softening into a tender, aqueous, and jelly-like feel. The flesh is generally pale orange, sometimes speckled with tiny brown marks. They have a rich and mild flavor reminiscent of dried apples and pears with a hint of spiced sugar.