How to cook persimmon

Information for persimmon in our free cooking ingredients collection.

Persimmon

The persimmon, sometimes called the “apple of the Orient”, is a spherical or acorn-like, smooth-skinned fruit that ranges from a light yellow-orange to a brilliant orange-red. Persimmons vary from 1 to more than 3 inches in diameter. Except for the seeds, the entire fruit is edible.

Family - Ebenaceae
Scientific name - Diospyros kaki (Oriental persimmon), Diospyros virginiana (native persimmon)
Common name - persimmon, Oriental persimmon, Japanese persimmon, kaki

High in vitamin A (carotenes)
A good source of vitamin C and fiber

Varieties

Persimmons are divided into two types, based on flavor and texture. The astringent type is inedible until it ripens and becomes soft, and the non-astringent type can be eaten while it is underripe and crisp. The astringent varieties are harvested while still firm and allowed to ripen fully and soften. Astringent persimmons can ripen off the tree when stored at room temperature. Non-astringent varieties are harvested when they are fully colored and ripe. Persimmons are also divided into two classes by their origin: Japanese and American. Although Japanese persimmons exist in both astringent and non-astringent varieties, they tend to be less astringent than American. The most common variety of persimmon available in the United States is the Hachiya, an astringent Japanese persimmon that is large and acorn-shaped. A popular non-astringent Japanese variety is the Fuyu, which is smaller than the Hachiya and shaped like a tomato.

Origin and botanical facts

The Oriental persimmon, cultivated for centuries in China and later brought to Japan and Korea, was introduced to California in the 1870s. The U.S. Department of Agriculture imported persimmon trees to Florida and Georgia. In contrast, native persimmons have flourished over much of what is now the continental United States for centuries. American Indians dried the fruit to eat throughout the winter.

The Oriental persimmon is a droop-leafed deciduous tree that can attain a height and width of about 25 feet. Because the tree is relatively cold-sensitive, it is grown only in the Deep South. The native persimmon can reach heights of 30 to 40 feet and is more tolerant of poor soils and cold than the Oriental type.

Oriental persimmon trees are selfpollinating and also can produce seedless fruits from unfertilized flowers. The inconspicuous flowers are cream-colored or pink. The fruit is in season from October to February. Native persimmons are not selfpollinating. Their flowers range from white to yellow and appear in May. The fruit appears in September, but it does not ripen until the weather cools. Oriental and native varieties cannot cross-pollinate.

How to cook persimmon

Unripe fruit will ripen in a few days at room temperature. Ripe fruit can be refrigerated 2 to 3 days. Freezing astringent persimmons and thawing them the next day also may help remove some of the astringency.

Persimmons can be added to cakes, cookies, rolls, and breads. Persimmon pulp is used to make preserves, beer, and brandy. Pureed persimmon can be used as a sauce for poultry or dessert.

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