Persimmon

Persimmon is the edible fruit of several trees in the genus Diospyros, especially Asian persimmon and American persimmon.

Persimmon is the edible fruit of several trees in the genus Diospyros, most commonly the Asian persimmon (Diospyros kaki). It is a bright orange, cool-season fruit with a flavour and texture that vary significantly by variety and ripeness.

What it is

Persimmon refers to several fruit species in the genus Diospyros. The fruit is usually orange with a glossy skin, and its flesh can range from crisp to jelly-like depending on the variety and ripeness. The two main eating categories are astringent and non-astringent.

Key details — Varieties and eating

Astringent varieties, like Hachiya, must be fully ripe and soft before eating to avoid a bitter, puckering taste. Non-astringent varieties, like Fuyu, can be eaten while still firm. Wash the fruit, remove the leafy cap, and either slice it or spoon out the soft flesh.

Why it matters — Uses and nutrition

Persimmons are eaten fresh and used in salads, baked goods, puddings, and sauces. Their flavour is sweet and honeyed. Nutritionally, they are a good source of fibre, vitamin C, and vitamin A. In Canada, they are a seasonal treat typically available from October to January.