Facts on the Persimmon Fruit

Taste and Description

• The persimmon has a sweet taste when eaten at the right time and is extremely juicy, with soft flesh inside the fruit. The size varies among cultivars, with the average being about the size of an apple. The persimmon is generally orange, but this also varies with the cultivar and can range from pale orange to a deep, reddish-orange. Its shape resembles a tomato and, like the tomato, a piece of branch usually remains attached to the top of the fruit.

Types of Cultivars

• Thousands of different cultivars of persimmons exist in two different categories. The astringent varieties bear fruits that are extremely bitter until they have ripened completely, at which time they lose their bitterness and take on the sweetness more characteristic of the persimmon. The other type, the non-astringent varieties, never have that bitter taste; eating them before they are completely ripe will bring a sweet taste but an unripe texture. Some popular astringent varieties that must be ripened at home before being eaten include the Saijo, Honan Red and the Eureka. Non-astringent varieties include the popular Fuyu, Jiro and the large Suruga.

Nutrition

• Persimmon fruits aren't just tasty; they're nutritious as well. Low in calories, the fruit has no fat, cholesterol or sodium. It is a good source of fiber and vitamins A and C. Persimmons require balanced fertilization, regular water and pruning. Even the palest varieties of persimmons will have a red cast to them.

Uses

• Persimmon fruits can typically be found in stores during the fall and winter, as they ripen late in the warm climates where they grow. They can be eaten raw or used in a variety of recipes. They can also be bought year-round as dried fruits; in this form they are not always labeled as persimmons but can also be known as date plums. Raw persimmons fresh or dried can be used to dress up salads or in recipes from fudges and candies to breads. The fruits can also be tasty when used as a topping on cold desserts such as ice cream, yogurt and frozen yogurt.