The persimmon is the edible fruit of several tree species within the Diospyros genus, most notably the widely cultivated Asian persimmon, Diospyros kaki. This deciduous fruit is recognized for its distinctive orange color, often resembling a tomato or squash. Its unique flavor profile can range from sweet and mild to rich and spicy. Cultivation of the persimmon spans numerous regions across the globe.
Global Distribution of Commercial Persimmon Production
The vast majority of the world’s commercial persimmon output originates in Asia, reflecting the fruit’s ancient roots. China is the dominant global producer, accounting for roughly 75–80% of the total world supply, followed by South Korea and Japan. Beyond Asia, commercial cultivation has taken hold in other parts of the world with suitable climates. Spain has emerged as a major player, particularly with the ‘Rojo Brillante’ variety grown in the Valencia region. Other notable contributors include Mediterranean countries like Italy, nations in the Caucasus region such as Azerbaijan, and Brazil in South America.
Key Environmental Requirements for Cultivation
Persimmon trees thrive best in temperate to subtropical climates, characterized by warm summers and mild winters. Most Asian varieties require a period of winter dormancy, but their chilling requirement is relatively low (100 to 200 hours below 45°F/7°C). This low need allows them to be successfully grown in regions that avoid severe winter cold. The trees are vulnerable to late spring frosts, which can damage new growth and flowers. Ideal soil conditions involve deep, well-drained loams with a slightly acidic to neutral pH (6.0 to 7.0), and consistent watering is necessary during the main growing season for optimal fruit quality.
Regional Cultivation in North America
North America features two main species: the native American persimmon (Diospyros virginiana) and the commercially dominant Asian persimmon (Diospyros kaki). The native American species is highly cold-hardy, capable of surviving temperatures as low as -25°F, allowing it to grow across the eastern and central United States. In contrast, commercial production of the Asian variety is highly concentrated in specific warmer regions. The Central Valley of California accounts for the vast majority of the U.S. commercial crop, providing the mild winters and long, warm growing seasons that Asian varieties prefer. Small-scale commercial cultivation also occurs in parts of Florida and southeastern Texas.
Astringent and Non-Astringent Varieties
Persimmon fruits are broadly classified into two groups based on the presence of tannins: astringent and non-astringent. Astringent varieties, such as ‘Hachiya’ and all American persimmons, must be completely soft before they are palatable, as tannins cause a puckering sensation when eaten firm. The American persimmon’s astringency is linked to its greater cold hardiness, allowing cultivation in colder northern and eastern regions (USDA Zones 4 through 9). Non-astringent varieties, like ‘Fuyu’ and ‘Jiro,’ can be eaten while still firm and crisp, similar to an apple. These types are less cold-tolerant and require a longer, warmer growing season to mature fully. Consequently, non-astringent commercial production is largely confined to the milder climates of California and specific global regions like Spain and Israel.