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, especially Asian persimmon and American persimmon. It is typically orange, with flavour and texture that vary by variety and ripeness, and it is eaten fresh or used in cooking and baking. In Canada, persimmons are usually sold as a cool-season imported fruit, most commonly seen in grocery stores and markets from late fall to early winter, especially from October to January.

Description

Persimmon refers to several fruit species in the genus Diospyros. The fruit is usually orange, with a glossy skin and flesh that can range from crisp to jelly-like depending on the variety and ripeness.

Varieties and ripeness

The two broad eating categories are astringent and non-astringent persimmons. Astringent types must be fully ripe and soft before eating, while non-astringent types such as Fuyu can be eaten while still firm.

Uses and flavour

Persimmons are eaten fresh and are also used in fruit salads, baked goods, puddings, sauces, and savoury dishes. Their flavour is commonly described as sweet, honeyed, melon-like, or a cross between stone fruit and pear, depending on the variety.

Nutrition

Persimmons are noted for fibre, vitamin C, vitamin A, potassium, and antioxidant compounds. They are commonly presented as a nutrient-dense fruit, though exact nutritional value depends on size and variety.