Persimmons are a globally appreciated fruit, often described as having a sweet, honey-like flavor when ripe. They belong to the genus Diospyros, part of the Ebenaceae family, which also includes ebony wood species. Historical cultivation dates back thousands of years in Asia. Today, they are grown across many temperate regions, offering a variety of flavors, textures, and shapes to consumers worldwide.
Primary Global Species
The question of how many types of persimmons exist is answered through their botanical classification, focusing on a handful of species cultivated for their fruit. The vast majority of commercially available persimmons are cultivars of the Asian or Japanese persimmon, scientifically known as Diospyros kaki. This species originated in China and dominates global production.
The fruit of Diospyros kaki is typically large, ranging from spherical to heart-shaped, and boasts a rich orange-red color. The American persimmon, Diospyros virginiana, is a regionally important species native to the eastern United States. It produces smaller, globular fruit that often requires a frost to ripen fully.
A third species, Diospyros lotus, sometimes called the Date Plum, is native to parts of Asia and Southern Europe. This species produces small, dark-colored fruits. While there are hundreds of species in the Diospyros genus, these three form the basis for nearly all edible persimmons encountered in markets today.
The Difference of Astringency
The most important distinction for consumers is whether a persimmon is astringent or non-astringent, a difference based on its soluble tannin content. Astringency is a sharp, dry, and often unpleasant puckering sensation in the mouth caused by high levels of soluble proanthocyanidins. These tannins bind with proteins in the saliva, leading to the characteristic chalky and dry mouthfeel when the fruit is eaten prematurely.
Astringent varieties, like the traditional Hachiya, must be allowed to fully ripen until the flesh is extremely soft, almost jelly-like, before they are palatable. During this softening process, the soluble tannins naturally polymerize and become insoluble, which eliminates the astringency. If an astringent fruit is consumed while still firm, the high tannin content makes it inedible.
Non-astringent varieties, such as Fuyu, are genetically different because their tannins naturally become insoluble much earlier in the ripening process. This means they can be eaten while still firm and crisp, similar to an apple, without the unpleasant mouthfeel. Some commercial methods, such as exposure to carbon dioxide or ethanol vapor, are also used to artificially turn the soluble tannins insoluble in certain astringent varieties, allowing them to be sold in a firm, non-astringent state.
Identifying Common Market Varieties
Consumers encountering persimmons in the grocery store will typically find two or three primary varieties, easily distinguished by their shape and required texture. The Hachiya is the most common astringent variety and is easily identified by its distinct acorn or heart shape. This fruit must be completely soft to the touch before it is ready to eat, at which point its flavor becomes intensely sweet.
The Fuyu is the most popular non-astringent variety and is easily recognized by its squat, round, and slightly flattened shape, resembling a small tomato. Since it is non-astringent, the Fuyu can be eaten while still firm and crunchy or allowed to soften slightly. Its mild, sweet flavor makes it ideal for slicing into salads or consuming out of hand.
Another common market type is the Sharon Fruit, a trademarked name for a variety often grown in Israel, which is typically a treated astringent variety like ‘Triumph’. This fruit is plump and nearly seedless. It is processed post-harvest with carbon dioxide to remove its astringency. This treatment allows the fruit to be sold and eaten while still firm, offering a crisp texture with a very sweet flavor.