The question of whether persimmons are native to North America often arises because the fruit commonly sold in grocery stores seems exotic. A persimmon is the edible fruit of the Diospyros genus, a group of trees and shrubs in the ebony family. While the most widely cultivated variety originated in Asia, a distinct species is native to the United States. This native fruit has a long history of use by indigenous peoples and early settlers, differing significantly from its international counterpart in size and flavor.
The Definitive Answer: The American Persimmon
The native species is known scientifically as Diospyros virginiana, or the American persimmon. This tree is indigenous to a broad area of the eastern and south-central United States, with a natural range extending from Connecticut down to Florida and westward into Kansas and Texas. It thrives in diverse environments, from dry woods to old fields, and is more cold-hardy than the Asian varieties.
The fruit is typically much smaller than its commercial relatives, measuring one to two inches in diameter and containing several large seeds. This native fruit served as an important food source for wildlife and the region’s first inhabitants, who used and dried it for storage. The common name “persimmon” is derived from the Algonquian word, putchamin, meaning “a dry fruit.”
The wood of this tree is highly valued for its extreme hardness and fine grain, traditionally used for items like golf club heads and textile weaving shuttles. The fruit is collected in the fall, often after the leaves have dropped, and is prized by foragers for its intense, complex sweetness. It provides a late-season energy source for animals like raccoons, deer, and opossums.
The Commercial Counterpart: Asian Persimmon
The persimmon that dominates the global market is the Asian persimmon, Diospyros kaki. This species originated in China and has been extensively cultivated across East Asia for centuries, including Japan and Korea, before being introduced to the Western world. Its commercial success stems from its larger size, uniform appearance, and superior shelf stability compared to the native American species.
The Asian persimmon is categorized into two primary types: astringent and non-astringent. Astringent varieties, such as the heart-shaped Hachiya, must be completely soft before they are edible, similar to the American persimmon. Non-astringent varieties, most notably the squat, tomato-shaped Fuyu, can be eaten while still firm and crisp. This ability to be harvested and shipped while hard makes the Fuyu a logistical favorite for large-scale commercial agriculture.
Comparing Flavor and Use
The most significant difference between the two fruits is the handling of their astringency. Astringency is the dry, puckering sensation caused by high levels of soluble tannins binding to proteins in the mouth. All American persimmons are astringent until they are fully ripe and have reached a jelly-soft consistency.
When the native fruit is ripe, its tannins become insoluble, transforming the fruit into a rich, sweet pulp often described as having a caramel or date-like flavor. Because of their soft, pudding-like texture, American persimmons are primarily used in baked goods like bread, cakes, and the regional delicacy, persimmon pudding.
The Asian persimmon offers a wider spectrum of culinary uses. The astringent Hachiya is pureed into baked goods when soft, similar to the native fruit. The non-astringent Fuyu is consumed like an apple; it can be sliced and eaten while still firm and crisp. This allows the Fuyu to be incorporated into salads or eaten fresh as a simple snack.