Persimmon is a fruit originally from East Asia. It is believed to have originated thousands of years ago in China and then spread to Japan and Korea. From there trade routes and travelers carried persimmon to many other parts of the world. Today it grows not only in Asia but also around the Mediterranean, in parts of North and South America, in South Africa and in Australia — essentially wherever the climate is mild enough.
Persimmons like warm days and not too severe frosts. That means: they grow well in areas with warm summers and mild winters. Well-known growing regions include:
- China and Japan – the oldest and traditionally most important regions.
- Spain – the variety Rojo Brillante is particularly popular there.
- Italy and parts of Greece – also many orchards.
- California in the USA – where many varieties are grown for export.
- Israel, Chile and Brazil – countries producing persimmons for various markets.
There are two major groups of persimmon varieties that children can easily distinguish:
- Astringent varieties: These contain particular substances that cause a dry, puckering sensation in the mouth — similar to drinking overly strong tea. A well-known example is Hachiya. These fruits must become very soft before they taste sweet and juicy.
- Non-astringent varieties: These can be eaten while still firm because they do not cause the dry sensation. The best-known variety is Fuyu, which looks a bit like a tomato: flattened and round.
A special name you often hear is Sharon fruit. This is actually a persimmon bred or treated in Israel so that it is always sweet and non-astringent — even when still firm. You can think of it as a persimmon that has been “helped” to be immediately tasty.
Besides varieties, persimmons are offered in different forms in stores:
- Fresh as whole fruit – the most common form in supermarkets.
- Dried – in Japan this is called Hoshigaki, thin sweet slices or whole dried fruits.
- Puree, jam or juice – persimmon can also be processed, similar to apples or pears.
- Candied or used as an ingredient in sweets and baked goods.
The season for fresh persimmons is usually autumn and early winter. When you see a persimmon in the store, you can judge ripeness by color and firmness: non-astringent types like Fuyu are firm and orange; astringent types like Hachiya must be soft and almost pillow-like before they are tasty. At home, hard fruits ripen at room temperature, soft ones are better kept in the refrigerator so they don't spoil.
In summary: persimmon originates from Asia, now grows worldwide in mild regions and comes in several varieties — mainly astringent (must be very soft) and non-astringent (edible when firm). You can find it fresh, dried or processed, especially in autumn and winter. That way you can always try which variety you like best.
