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A Persimmon is any of a number of species of trees of the genus Diospyros, and the edible fruit borne by them.
Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, vary in size from 1.5-9 cm (0.5-4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped.
The most widely cultivated species is Kaki Persimmon grown for its fruit.
Kaki fruit is very sweet to the taste with a soft to occasionally fibrous texture.
It is edible in its crisp firm state, but has its best flavor when allowed to rest and soften slightly after harvest. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures.
Persimmons must be completely ripened before consumption. When ripe, this fruit comprises thick pulpy jelly encased in a waxy thin skinned shell.
Commercially there are generally two types of persimmon fruit; astringent and non-astringent. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before ripening. The astringency of tannins is removed by ripening by exposure to light over several days.
They are high in glucose, with a balanced protein profile, and possess various medicinal and chemical uses.
Introduced to California and southern Europe in the 1800sIt
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Last Updated: 08/28/2007 12:49:34 PM
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