When Are Persimmions Ripe?

Ripeness Indicators

• In general, persimmons form on the tree as small, firm, lime-shaped orbs. As they ripen, the color darkens from green to a fiery tomato red or orange. There are two main varieties of persimmons: soft-ripe, astringent fruit and firm-ripe, non-astringent fruit. Soft-ripe persimmons, such as Jiro or Tamopan cultivars, must be slightly soft to the touch; ripe fruit is fully colored, with thin skin and jelly-like texture within. Firm-ripe persimmons, such as the Giant Fuyu and California Fuyu cultivars, must also be fully colored but are edible when the fruit still has an apple-like firmness.

Harvest Time

• Persimmons are an autumnal fruit. Typically, the best time to harvest the fruit is between mid-September and early October. While the fruit typically ripens on the tree, pests and animals may eat it before it gets to your table. According to the California Rare Fruit Growers, soft-ripe persimmons ripen off the tree, if stored at room temperature. Firm-ripe persimmons do best on the tree until their color extends to the base of the stem. According to SeedtoSupper.com, cut firm-ripe persimmons from the branch, leaving a short stem, and handle carefully, as the fruit bruises easily.

Versatility

• Eating or using unripe persimmons is not recommended; the fruit is simply too sour. Ripe persimmons are very versatile fruits. You can enjoy a persimmon raw or dried; the fruit also pairs well in many recipes. For example, SeedtoSupper.com suggests using firm-ripe persimmons in a salad with avocado, salad greens and a light, lemon-juice dressing. You can also make bread, pudding and pie from the fruit.

Nutritious Information

• Medium-sized fruit typically contains between 93 and 118 calories (depending on if it is dried or raw) and the fruit is rich in vital nutrients and minerals, such as calcium, zinc, potassium, iron and copper. According to ScienceDaily.com, eating a persimmon a day could be healthier than the old adage regarding apples.