Persimmons are unique autumn fruits prized for their rich, honeyed sweetness and distinctive texture. Determining the precise moment to pick them is complicated because the fruit is categorized into two fundamentally different types. Harvesting at the wrong stage can result in a bland flavor or an intensely unpleasant, mouth-puckering sensation. Knowing your variety and understanding its maturity is the only way to ensure a sweet, palatable harvest.
Distinguishing Astringent and Non-Astringent Varieties
The most important classification for persimmons is whether they are astringent or non-astringent, a distinction based on the presence of soluble tannins in the fruit’s flesh. Astringent varieties, such as ‘Hachiya’ and American persimmons, retain high levels of these tannins even when fully colored and sized on the tree. If consumed while firm, these tannins bind with proteins in the saliva, causing a characteristic dry, fuzzy sensation in the mouth.
Non-astringent types, like ‘Fuyu’ and ‘Jiro,’ naturally lose their soluble tannins during maturation while the fruit is still firm. These varieties can be eaten crisp, much like an apple, without any unpleasant taste. The two types are often visually distinct: astringent ‘Hachiya’ fruits are typically elongated and heart-shaped, while non-astringent ‘Fuyu’ fruits are generally squat and resemble a tomato.
Determining Peak Ripeness for Picking
The correct time to remove persimmons from the tree depends entirely on the variety, though all should be fully colored before picking. Non-astringent varieties, like ‘Fuyu,’ are ready for harvest when they show a deep orange or reddish blush but remain firm to the touch. They develop maximum sugar content and flavor while still holding their crisp, apple-like texture on the branch. Picking occurs in early to mid-fall, and they should be removed before the first hard frost to preserve quality.
Astringent varieties, such as ‘Hachiya,’ must be picked before they soften on the tree. The goal is to harvest them when they achieve full size and deep orange color but are still completely firm. This stage is usually reached late in the fall, often after the leaves have dropped, leaving the bright fruit exposed. Picking firm fruit prevents the easily bruised flesh from being damaged, allowing for controlled ripening off the tree.
Regardless of the variety, proper technique is necessary to ensure the fruit remains fresh after picking. Always use pruning shears to clip the fruit from the branch, leaving the four-leafed calyx and a small section of stem attached. Removing the fruit without the calyx creates an open wound that encourages immediate spoilage and shortens storage life. Non-astringent types are ready to eat immediately or can be stored in the refrigerator for up to two weeks.
Post-Harvest Handling and Astringency Removal
Non-astringent persimmons require little post-harvest intervention and can be eaten immediately after picking. Astringent varieties, however, require processing to make their high tannin content palatable. If left to ripen naturally, ‘Hachiya’ persimmons must soften until they feel completely mushy before they are safe to eat. This natural process converts soluble tannins into insoluble forms, eliminating astringency and resulting in a rich, jelly-like pulp.
The softening time can be accelerated by placing the firm fruit in a paper bag with high ethylene-producing fruits like bananas or apples. Ethylene gas is a natural plant hormone that triggers ripening, hastening the conversion of the tannins. Growers also use chemical methods to achieve de-astringency while the fruit remains firm, which is beneficial for shipping and storage.
Commercial De-Astringency Methods
These accelerated methods involve exposing the firm fruit to specific gases in a controlled environment. Treating persimmons with high concentrations of carbon dioxide (CO2) for 6 to 24 hours is a common commercial practice. Similarly, exposure to ethanol vapor, often created by packing the fruit with an alcohol-soaked material, achieves the same result. These treatments cause the tannins to polymerize and become insoluble, allowing the fruit to be eaten while firm without the mouth-puckering sensation.