Region of Origin
Commodity:
Persimmon
Description & Origin
Persimmons are the fruits of an attractive tree native to Asia. There are persimmons native to North America, but native persimmons are not cultivated commercially. Persimmons are either acorn-shaped or squat and have a waxy skin. The skin of a persimmon ranges in color depending on variety and ripeness – from a yellow-orange tinged with green to a glossy reddish-orange. They have hardened, scarre...
Other Names
Asian Persimmon, Oriental Persimmon, Japanese Persimmon, Kaki
Health Benefits & Nutrition
Persimmons are low calorie and high fiber fruit that contains a multitude of vitamins, minerals, and antioxidants. Their most abundant vitamins are vitamin A and vitamin C. Persimmons are also rich in manganese, potassium, and phosphorus.
Traditionally, persimmons were used in ancient Chinese medicine for their cold yin energy to treat certain coughs, a weak digestive system, high blood pressure, and other ailments.
Our Varieties
Persimmon Chocolate
AKA: Maru
Description
Chocolate persimmon is the marketing term for various cultivars of pollination-dependent persimmons. These varieties are astringent when firm unless the individual fruit has been pollinated. The pollinated fruits ripen fully on the tree and can be consumed when firm or soft. Only pollinated fruits are selected for shipping. They tend to be petite and round or slightly oblong. Their flesh is naturally streaked with brown flecks (hence their name). They are said to have a more complex flavor than other persimmon varieties, with an extra dose of spices like nutmeg and clove. Due to the pollination, these persimmons have seeds.
Variety Tips & Tricks
The complex flavors of chocolate persimmon are best enjoyed out-of-hand, rather than cooked or processed.
Commercial Availability (Grown for the US Market)
Persimmon Fuyu
Description
Fuyu persimmons are a non-astringent variety that is mostly seedless. They can be eaten with hard or soft. They are squat and round with glossy orange skin often tinged with green. Their flesh is a light burnt orange and may be flecked with tiny, light brown spots. These spots are not quality defects – it is known as sugar spotting and is the result of naturally-occurring sugars in the fruit. The flavors of fuyu are approachable and delicious, reminiscent of mango, peach, and honey.
Variety Tips & Tricks
Fuyu persimmons are very versatile. They are delicious out of hand, but also the best variety when a slice-able fruit is desired, such as for salads or cheese plates. They can be used at any stage along their ripeness journey – from very firm and crisp, to somewhat soft and semi-translucent, to very jelly-like.
Commercial Availability (Grown for the US Market)
Persimmon Rojo Brillante
Description
Rojo Brillante is a large, acorn-shaped variety of persimmons that comes from Spain. Although they are technically astringent like the Hachiya variety, they undergo a special ripening process that allows them to be eaten when firm and crisp or soft and fully ripe, like a non-astringent Fuyu. Rojo Brillante has a deep orange color and is seedless. They have a honeyed and lightly tropical flavor.
Variety Tips & Tricks
Rojo Brillante persimmons are very versatile with a wonderful texture. They are most commonly enjoyed out of hand, but also shine in baked goods, such as tarts, pies, and jam fillings.
Commercial Availability (Grown for the US Market)
Persimmon Sharon Fruit
AKA: Triumph
Description
Sharon fruit is variety of persimmon developed in Israel. It is technically an astringent variety of persimmon, but the fruit is treated postharvest in a modified atmosphere environment to remove the astringency. After treatment, the fruit can be eaten both hard and soft. Sharon fruit has a vivid orange-red color and a distinct squarish shape. Sharon fruit is consistent, virtually seedless, and has a sweet, bright flavor.
Variety Tips & Tricks
Sharon fruit, like fuyu, is most often consumed when firm. It is excellent in all sorts of culinary applications, including salads, desserts, and more.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Persimmons are delicious eaten out of hand, whether a non-astringent variety when firm, or a fully-ripe and jelly-like astringent variety. When firm, non-astringent varieties can be used in salads, fruit tarts, fruit salads, charcuterie platters, and more. When fully-ripe, the pulp of astringent or non-astringent varieties can be used in sauces, sorbets, or other decadent desserts. Their naturally high levels of pectin make them well-suited for puddings, jams, or jellies. Astringent varieties are often dried in East Asia, but commercially-produced persimmons are rarely harvested for this purpose, and as such are not ideal for the process.
Flavor Pairings
Orange, Lemon, Ginger, Date, Arugula, Endive, Mint, Pomegranate, Pecan, Walnut, Hazelnut, Cinnamon, Nutmeg, Clove, Honey, Raisin, Vanilla
How to Prepare
Wash the persimmon thoroughly. Use a paring knife to remove the stem and leaves by cutting a v-shape around the leaves. If using firm, wait until the persimmon has just the very slightest give to ensure it is at its sweetest. The persimmon can be left with the skin on or peeled – the skin is entirely edible. From there, the fruit can be sliced and diced as desired. If using fully-ripe, wait for the fruit to be mushy soft. The flesh can be scooped out of the persimmon skin with a spoon. Seeds should be avoided, if there are any.
How to Store in the Kitchen
Persimmons can be stored at room temperature if ripening is desired. To speed ripening, place near ethylene producing items like bananas. Fully-ripe fruit can be stored refrigerated for several days.
Fight Food Waste Tips for root to stem cooking
The natural pectin content in persimmons makes them an excellent addition to jams or jellies. Preserve the harvest!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-34°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING INJURY:
Yes – Most persimmons exhibit chilling injury when exposed to temperatures 36°F -59°F, showing symptoms including flesh browning and softening. These symptoms are minimized when stored at the proper temperature range.
RELATIVE HUMIDITY:
90-95%
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-High
ETHYLENE RECOMMENDATIONS:
Keep away from ethylene producing products to reduce risk of rapid ripening.
RIPENS AFTER HARVEST:
Yes – Persimmons are climactic fruit and will continue to ripen post-harvest, increasing in sweetness and softness.
PROFESSIONAL RIPENING:
Not Recommended – Persimmons will naturally ripen.
Quality Assessment
Persimmons should have good color and be free from mechanical damage, decay, or excessive growth cracks. They should be very firm, especially non-astringent varieties.
Important Handling Notes
Handle with caution and care to prevent bruising. Persimmons are very sensitive to ethylene – it is imperative that they be stored away from ethylene producing items. Ensure storage below 36°F to prevent chilling injury.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, persimmons may last 1-3 months.