Persimmon

{{Short description|Edible fruit}} {{use dmy dates|date=October 2022}} {{About|the edible fruit}} thumb|Oriental persimmon fruit, whole and halved, of the firm cultivar 'fuyu' thumb|Persimmon fruit seed [[File:Folha(s) de caquizeiro (Diospyros kaki).jpg|thumb|Leaves of ''D. kaki'' cultivated in Brazil]]

The '''persimmon''' ({{IPAc-en|p|ər|ˈ|s|ɪ|m|ə|n}}) is the edible fruit of a number of species of trees in the genus ''Diospyros''. The most widely cultivated of these is the Chinese, Korean, and Japanese kaki persimmon, ''Diospyros kaki''.<ref name="morton">{{cite web|url=https://www.hort.purdue.edu/newcrop/morton/japanese_persimmon.html|title=Japanese persimmon|author=Morton JF|publisher=NewCROP, New Crops Resource Online Program, Purdue University Center for New Crops and Plant Products; from Morton, J. 1987. Japanese Persimmon. pp. 411–16. In: Fruits of warm climates|year=1987}}</ref> In 2023, China produced 80% of the world's persimmons.

== Description ==

Like the tomato, the persimmon is not a berry in the general culinary sense, but its morphology as a single fleshy fruit derived from the ovary of a single flower means it is a berry in the botanical sense. The tree ''Diospyros kaki'' is the most widely cultivated species of persimmon. Typically the tree reaches {{convert|4.5|to|18|m|abbr=off|round=5}} in height and is round-topped.<ref name="morton" /> It usually stands erect, but sometimes can be crooked or have a willowy appearance.<ref name="morton" /> The leaves are {{convert|7|-|15|cm|in|frac=2|abbr=off}} long, and are oblong in shape with brown-hairy petioles {{convert|2|cm|in|abbr=on|frac=4}} in length.<ref name="morton" /> They are leathery and glossy on the upper surface, brown and silky underneath.<ref name="morton" /> The leaves are deciduous and bluish-green in color. In autumn, they turn to yellow, orange, or red.<ref name="morton" />

Persimmon trees are typically dioecious,<ref name="missouribotanicalgarden">{{cite web |title=Diospyros kaki 'Fuyu' – Plant Finder |url=http://www.missouribotanicalgarden.org/PlantFinder/PlantFinderDetails.aspx?kempercode=d401 |website=www.missouribotanicalgarden.org}}</ref> meaning male and female flowers are produced on separate trees.<ref name="morton" /> Some trees have both male and female flowers and in rare cases may bear a perfect flower, which contains both male and female reproductive organs in one flower.<ref name="missouribotanicalgarden" /> Male flowers are pink<ref name="missouribotanicalgarden" /> and appear in groups of three.<ref name="morton" /> They have a four-parted calyx, a corolla, and 24 stamens in two rows.<ref name="morton" /> Female flowers are creamy-white<ref name="missouribotanicalgarden" /> and appear singly.<ref name="morton" /> They have a large calyx, a four-parted, yellow corolla, eight undeveloped stamens, and a rounded ovary bearing the style and stigma.<ref name="morton" /> 'Perfect' flowers are a cross between the two.<ref name="morton" /><ref name="missouribotanicalgarden" />

Persimmon fruit matures late in the fall and can stay on the tree until winter.<ref name="missouribotanicalgarden" /> In color, the ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety.<ref name="morton" /> They similarly vary in size from {{convert|1.5|to|9|cm|in|frac=4|abbr=on}} in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped.<ref>{{cite web|url=http://www.extento.hawaii.edu/kbase/crop/crops/i_persim.htm|title=General Crop Information: Persimmon|publisher=University of Hawaii, Extension Entomology & UH-CTAHR Integrated Pest Management Program|author=Carley Petersen and Annabelle Martin|access-date=2007-01-15}}</ref> The flesh is astringent until fully ripe and is yellow, orange, or dark-brown in color.<ref name="morton" /> The calyx generally remains attached to the fruit after harvesting, but becomes easy to remove once the fruit is ripe. The ripe fruit is high in sugars, mainly sucrose, fructose and glucose, and is sweet in taste.<ref>{{cite journal |last1=Butt |first1=Masood Sadiq |last2=Sultan |first2=M. Tauseef |last3=Aziz |first3=Mahwish |last4=Naz |first4=Ambreen |last5=Ahmed |first5=Waqas |last6=Kumar |first6=Naresh |last7=Imran |first7=Muhammad |title=Persimmon (''Diospyros kaki'') fruit: hidden phytochemicals and health claims |journal=EXCLI Journal |date=4 May 2015 |volume=14 |pages=542–61 |doi=10.17179/excli2015-159 |pmid=27047315 |pmc=4817420 }}</ref>

{{gallery|mode=packed |Persimmon 0375.jpg|American persimmon female flower |Caucasian persimmon - Diospyros lotus 06.jpg|Lotus persimmon (''Diospyros lotus'') fruit on branch |Kaki 20041002.jpg|A tree heavily laden with oriental persimmons |Unripe persimmon.jpg|A kaki persimmon harvested while still unripe |Persimmon leaves 2222.jpg|Persimmon leaves |Persimmon.jpg|American persimmon leaves in autumn }}

=== Chemistry === Persimmon fruits contain the phytochemicals catechin, gallocatechin<ref name="woodscience">{{cite journal|first1=Fumiaki|last1=Nakatsubo|first2=Kenichi|last2=Enokita|first3=Koji|last3=Murakami|first4=Keizo|last4=Yonemori|first5=Akira|last5=Sugiura|first6=Naoki|last6=Utsunomiya|first7=Suranant|last7=Subhadrabandhu |date=October 2005 |title=Chemical structures of the condensed tannins in the fruits of ''Diospyros'' species |journal=Journal of Wood Science |location=Japan |publisher=Springer Japan |volume=48 |issue=5 |pages=414–18 |doi=10.1007/BF00770702 |s2cid=195303798|doi-access=free}}</ref> and betulinic acid.<ref>{{Cite journal |last1=Quintal-Novelo |first1=C. |last2=Moo-Puc |first2=R. E. |last3=Chale-Dzul |first3=J. |last4=Cáceres-Farfán |first4=M. |last5=Mendez-Gonzalez |first5=M. |last6=Borges-Argáez |first6=R. |year=2012 |title=Cytotoxic constituents from the stem bark of ''Diospyros cuneata'' |journal=Natural Product Research |volume=27 |issue=17 |pages=1594–97 |doi=10.1080/14786419.2012.738201 |pmid=23098219 |s2cid=28799160}}</ref>

== Taxonomy ==

===Selected species=== {{main|Diospyros}} [[File:Gyeongcheon Myeon (Wanju) - October 2017 (1).jpg|thumb|Oriental persimmon tree with fruit – Wanju County, South Korea]] thumb|Comparison of 'Jiro' and 'Hachiya' cultivar kaki persimmon size [[File:Pomological Watercolor POM00003826.jpg|thumb|Japanese persimmon (cultivar 'Hachiya') from the Pomological Watercolor Collection, 1913]] While many species of ''Diospyros'' bear fruit inedible to humans or only occasionally gathered, the following are grown for their edible fruit:

====''Diospyros kaki'' (Oriental persimmon)==== Oriental persimmon, Chinese persimmon, or Japanese persimmon<ref>{{GRIN | name = ''Diospyros kaki'' Thunb.| id = 14293| access-date = 23 January 2021 }}</ref> (''Diospyros kaki'') is the most commercially important persimmon. It is native to China, Northeast India, and northern Indochina.<ref>{{Cite web|last=|first=|date=2001-10-21|title=''Diospyros kaki''|url=https://gd.eppo.int/taxon/DOSKA|url-status=live|archive-url=https://web.archive.org/web/20191225170505/https://gd.eppo.int/taxon/DOSKA|archive-date=2019-12-25|access-date=2021-01-23|website=EPPO Global Database}}</ref><ref>{{Cite web|title=''Diospyros kaki'' L.f.|url=http://powo.science.kew.org/taxon/urn:lsid:ipni.org:names:322553-1|access-date=2021-01-23|website=Plants of the World Online|publisher=Kew Science}}</ref> It was first cultivated in China more than 2,000 years ago and introduced to Japan in the 7th century and to Korea in the 14th century.<ref>{{cite journal |last1=Martínez-Calvo |first1=J. |last2=Naval |first2=M. |last3=Zuriaga |first3=E. |last4=Llácer |first4=G. |last5=Badenes |first5=M. L. |title=Morphological characterization of the IVIA persimmon (''Diospyros kaki'' Thunb.) germplasm collection by multivariate analysis |journal=Genetic Resources and Crop Evolution |date=January 2013 |volume=60 |issue=1 |pages=233–41 |doi=10.1007/s10722-012-9828-4 |s2cid=16838322 |hdl=20.500.11939/5593 |hdl-access=free }}</ref> China, Japan, and South Korea are also the top producers of persimmons. It is known as ''shì'' (柿) in Chinese, ''kaki'' (柿) in Japanese, and ''gam'' (감) in Korean, and it is also called a Korean mango. Known as ''haluwabed'' (हलुवाबेद) in Nepal, where it is one of the most popular seasonal fruits, the persimmon has a long history and is used for various culinary purposes. It was introduced to California and southern Europe in the 1800s and to the State of São Paulo, Brazil, in the 1890s, afterwards spreading across the country with the Japanese immigrants. The State of São Paulo is still the largest producer within Brazil with an area of {{convert|3610|ha|acre}} dedicated to persimmon culture in 2003.<ref>{{cite web |url= http://www.todafruta.com.br/todafruta/mostra_conteudo.asp?conteudo=4106 |title= A PRODUÇÃO, O CONSUMO E A QUALIDADE DO CAQUI NO BRASIL |author=  |publisher= Todafruta |access-date=February 6, 2026 |url-status=dead |archive-url=https://web.archive.org/web/20091014124546/http://www.todafruta.com.br/todafruta/mostra_conteudo.asp?conteudo=4106 |archive-date= October 14, 2009 }}</ref> Persimmon trees are deciduous with broad, stiff leaves. The fruit is sweet and slightly tangy with a soft to occasionally fibrous texture.

There are numerous cultivars of the persimmon. Some varieties are edible in the crisp, firm state, but others have the best flavor when allowed to rest and soften slightly after harvest. The Japanese cultivar ''Hachiya'' is widely grown. The fruit has a high tannin content, which makes the unripe fruit astringent and bitter, but the tannin levels reduce as the fruit matures. Persimmons like Hachiya must be completely ripened before consumption. When ripe, this fruit consists of thick, pulpy jelly encased in a waxy thin-skinned shell.{{Citation needed|date=December 2020}}

Commercially and in general, there are two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain high levels of soluble tannins and are unpalatable if eaten before completely softened. The astringency of tannins is removed in various ways. Examples include ripening by exposure to light for several days and wrapping the fruit in paper (probably because this increases the ethylene concentration of the surrounding air). Ethylene can increase the speed and evenness of the ripening process by adding ethylene gas to the atmosphere in which the fruit is stored. For domestic purposes the most convenient and effective method is to store the persimmons in a clean, dry container together with other varieties of ripening fruit that give off particularly large quantities of ethylene; apples and related fruits such as pears are effective, as well as bananas. Other chemicals are used commercially in the artificial ripening of persimmons or for delaying their ripening. Examples include alcohol and carbon dioxide,<ref>{{cite journal | last1=Matsuo | first1=Tomoaki | last2=Shinohara | first2=Jun-ichi | last3=Ito | first3=Saburo | title=An Improvement on Removing Astringency in Persimmon Fruits by Carbon Dioxide Gas | journal=Agricultural and Biological Chemistry| volume=40 | issue=1 | year=1976 | doi=10.1080/00021369.1976.10862021 | pages=215–17}}</ref> which change tannin into the insoluble form. Such bletting processes sometimes are jump-started by exposing the fruit to cold or frost. The resultant cell damage stimulates the release of ethylene which promotes cellular wall breakdown. Astringent varieties of persimmons also can be prepared for commercial purposes by drying. ''Tanenashi'' persimmons will occasionally contain a seed or two, which can be planted and will yield a larger, more vertical tree than when merely grafted onto the ''D. virginiana'' rootstock most commonly used in the U.S. Such seedlings may produce fruit with more seeds, usually six to eight per fruit, and the fruit itself may vary slightly from that of the parent tree. Seedlings are said to be more susceptible to root nematodes.

The non-astringent persimmon is squat like a tomato and is most commonly sold as ''Fuyu''. Non-astringent persimmons are not actually free of tannins as the term suggests, rather they are far less astringent before ripening and lose more of their tannic quality sooner. Non-astringent persimmons may be consumed when still firm and remain edible when soft.

There is a less commonly available third type, the pollination-variant non-astringent persimmon. When fully pollinated, the flesh of this fruit is brown inside—known as ''goma'' in Japan—and the fruit can be eaten when firm. These varieties are highly sought after. ''Tsurunoko'', sold as "chocolate persimmon" for its dark brown flesh; ''Maru'', sold as "cinnamon persimmon" for its spicy flavor; and ''Hyakume'', sold as "brown sugar", are the three best known.

{| |- valign=top | * Astringent ** 'Dōjō hachiya' (ja: 堂上蜂屋) ** Giombo, large fruits. Pollination-variant<ref name="Gardener's Path" >{{cite web |last1=Lofgren |first1=Kristine |title=15 OF THE BEST ASIAN PERSIMMON VARIETIES |url=https://gardenerspath.com/plants/fruit-trees/best-asian-persimmon-varieties/ |website=gardenerspath.com |date=26 November 2020 |publisher=Gardener's Path |access-date=7 May 2022}}</ref> ** Hachiya, (ja: 蜂屋), 'Kōshū hyakume' (ja: 甲州百目), 'Fuji' (ja: 富士) cone-shaped and bright orange<ref name= "A&M 2015" /> ** Hongsi (Korean: 홍시) ** Ormond, (also known as Christmas Persimmon) long conical fruit<ref name="Florida" /> ** Saijō, (ja: 西条) sweet conical fruit<ref name="Gardener's Path" /> ** Sheng ** Tanenashi, orange fruit which keeps well on the tree<ref name= "A&M 2015" /> *** 'Hiratanenashi,' (ja: 平核無) major commercial variety in Japan<ref name="Florida" /> *** 'Tone wase' (ja: 刀根早生) ** Tamopan, large and flat. Has a ring around the middle<ref name= "A&M 2015" /> ** Maru, (cinnamon)<ref name="Serious Eats" /> ** Tsurunoko, (chocolate)<ref name="Serious Eats" /> ** Tipo, Italian variety<ref name="FP 2021" /> ** Cioccolatino ** Fankio, produced large golden fruit<ref name= "A&M 2015" >{{cite web |last1=Stein |first1=Larry |last2=Nesbitt |first2=Monte |last3=Kamas |first3=Jim |title=Persimmons |url=https://aggie-horticulture.tamu.edu/fruit-nut/files/2015/04/persimmons_2015.pdf |website=aggie-horticulture.tamu.edu |publisher=Texas A&M |access-date=6 May 2022 |archive-date=14 January 2022 |archive-url=https://web.archive.org/web/20220114045319/https://aggie-horticulture.tamu.edu/fruit-nut/files/2015/04/persimmons_2015.pdf |url-status=dead }}</ref> ** Eureka, medium-sized flat red fruit<ref name= "A&M 2015" /> ** Hyakume, (brown sugar)<ref name= "A&M 2015" /> *** Yomato Hyakume, pollination variant with large fruit<ref name="Florida" /> ** Gosho, (giant Fuyu)<ref name= "A&M 2015" /> also known as Gosho-gaki. Seeded fruit has darker flesh and better flavor<ref name="California Agriculture" /> ** Great Wall, Chinese variant with medium-sized, orange fruit<ref name="Gardener's Path" /> ** Sheng, squat medium to large fruit with a gelatinous texture<ref name="Gardener's Path" /> ** Triumph, sweet, small, square fruit<ref name="Gardener's Path" /> ** Rojo Brillante, Spanish variety<ref name= "Las Provincias" >{{cite web |last1=TALAVERA |first1=A. |title=Una mutación natural podría frenar la crisis del caqui |url=https://www.lasprovincias.es/ribera/mutacion-natural-frenar-20220324155700-nt.html |website=lasprovincias.es |date=25 March 2022 |publisher=Las Provincias |access-date=7 May 2022}}</ref> ** Ribera Sun, Spanish variety derived from the Rojo Brillante. Earlier ripening than Rojo Brillante<ref name= "Las Provincias" /> ** Nishumura Wase, pollination variant and early ripening<ref name="Florida" /> ** Gailey, small-medium fruit<ref name="Florida" /> | * Non-astringent ** Dan gam (Korean, 단감) ** Fuyū, (:ja: 富有) medium-sized flattened orange-colored fruit. Easily damaged by frost<ref name= "A&M 2015" /> *** Matsumoto Wase Fuyu, bud sport of Fuyu. Heavy bearing and early ripening<ref name="Florida" /> ** 'Hanagosho,' (ja: 花御所) large tree with good crop regulation<ref name="Florida" /> ** Shogatsu, similar to Hanagosho<ref name="Florida" /> ** Izu, (ja: 伊豆) medium fruit. More cold hardy than Fuyu.<ref name= "A&M 2015" /> Early to ripen<ref name="Gardener's Path" /> ** Jirō, (:ja: 次郎柿) medium to large fruit. Yield is unpredictable when trees are young<ref name="Gardener's Path" /> *** Ichikikei Jiro, bud sport of Jiro. Medium-large fruit<ref name="Florida" /> *** Maekawa Jiro, bud sport of Jiro. Large oblate fruit<ref name="Gardener's Path" /><ref name="Florida" /> ** 'Sōshū' (ja: 早秋) ** 'Taishū' (ja: 太秋) ** Vainiglia, traditional variety from the Campania region of Italy. Yellow-orange with the taste of vanilla<ref name="FP 2021" >{{cite web |title="This is the year of persimmons, with +15% added value" |url=https://www.freshplaza.com/article/9376426/this-is-the-year-of-persimmons-with-15-added-value/ |website=freshplaza.com |date=24 November 2021 |publisher=Fresh Plaza |access-date=7 May 2022}}</ref> ** Midia, large fruit with an indented ring<ref name="Gardener's Path" /> ** Suruga, sweet and spicy fruit.<ref name="Gardener's Path" /> Late ripening<ref name="Florida" /> ** California Fuyu, also known as Cal-Fuyu and often marketed as Fuyu<ref name="California Agriculture" >{{cite web |last1=Ryugo |first1=Kay |last2=Schroeder |first2=Charles A. |last3=Sugiura |first3=Akira |last4=Yanemori |first4=Keizo |title=Growing Persimmons |url=https://ucanr.edu/sites/uccemerced/files/208392.pdf |website=ucanr.edu |publisher=ucanr.edu/ |access-date=15 May 2023}}</ref> ** Hana Fuyu, grown in California and marketed as Giant Fuyu. Large but not flavorful<ref name="California Agriculture" /> ** California Maru, grown in California as Jiro for years. Excellent eating quality<ref name="California Agriculture" /> ** Fuji, grown in California and Japan. Marketed as Hachiya in Japan<ref name="California Agriculture" /> ** Zenji Maru, old variety with a deep red color when ripe<ref name="California Agriculture" /> |}

====''Diospyros lotus'' (date-plum)==== Date-plum (''Diospyros lotus''), also known as lotus persimmon, is native to temperate Asia and southeast Europe. Its English name probably derives from the Persian ''Khormaloo'' خرمالو ("date-plum"), referring to the taste which is reminiscent of both plums and dates.{{Citation needed|date=February 2021}}

==== ''Diospyros decandra'' ==== ''Diospyros decandra'' is native to Mainland Southeast Asia, and its skin is golden yellow.

====''Diospyros virginiana'' (American persimmon)==== American persimmon (''Diospyros virginiana'') is native to the eastern United States. Harvested in the fall or after the first frost, the fruit is eaten fresh, in baked goods, in steamed puddings,<ref name=wildflower>{{Cite web|url=https://www.wildflower.org/plants/result.php?id_plant=divi5|title=Diospyros virginiana (Common persimmon)|website=Lady Bird Johnson Wildflower Center Plant Database}}</ref> and is used to make a mildly alcoholic beverage called persimmon beer.<ref name=twitty>{{Cite web|url=https://www.atlasobscura.com/articles/michael-twitty-persimmon-beer|title=For Enslaved Cooks, Persimmon Beer Combined Ingenuity and Joy|website=Atlas Obscura|date=12 November 2021}}</ref>

=====Varieties===== * Prok<ref name="UKY">{{cite web |last1=Kaiser |first1=Cheryl |last2=Ernst |first2=Matt |title=American Persimmon |url=https://ccd.uky.edu/sites/default/files/2024-11/ccd-cp-001_american-persimmon.pdf |access-date=6 May 2022 |website=uky.edu |publisher=University of Kentucky}}</ref> * Killen<ref name="UKY" /> * Claypool<ref name="UKY" /> * I-115<ref name="UKY" /> * Dollywood<ref name="UKY" /> * 100-42<ref name="UKY" /> * 100-43<ref name="UKY" /> * 100-45<ref name="UKY" /> * Early Golden<ref name="UKY" /> * John Rick<ref name="UKY" /> * C-100<ref name="UKY" /> * JF-I<ref name="UKY" />

==== ''Diospyros blancoi'' (velvet persimmon) ==== The Mabolo or velvet-apple (''Diospyros blancoi''; syn. ''Diospyros discolor'') is native to Taiwan, the Philippines, and Borneo, Indonesia.<ref>{{GRIN|313076}}</ref>

====''Diospyros texana'' (Texas persimmon)==== Texas persimmon (''Diospyros texana'') is native to central and west Texas and southwest Oklahoma in the United States, and eastern Chihuahua, Coahuila, Nuevo León, and Tamaulipas in northeastern Mexico. The fruit of ''D. texana'' are black, subglobose berries with a diameter of {{convert|1.5|–|2.5|cm|in|frac=8|abbr=on}} that ripen in August.<ref name="eFloras">{{cite web |url=http://www.efloras.org/florataxon.aspx?flora_id=1&taxon_id=250092180 |title='''Diospyros texana''' Scheele |work=Flora of North America |publisher=eFloras.org |access-date=2021-12-09}}</ref> The fleshy berries become edible when they turn dark purple or black, at which point they are sweet and can be eaten from the hand or made into pudding or custard.<ref name="USFS">{{cite web |url=http://www.fs.fed.us/database/feis/plants/tree/diotex/all.html |title=Diospyros texana |first=Jennifer H. |last=Carey |work=Fire Effects Information System |publisher=United States Forest Service |year=1994 |accessdate=2009-11-24}}</ref>

=== Etymology === {{See also|Diospyros#Taxonomy and etymology}}

The word ''persimmon'' is derived from ''putchamin'', ''pasiminan'', ''pechimin'' or ''pessamin'', from Powhatan, an Algonquian language of the southern and eastern United States, meaning "a dry fruit".<ref>Mish, Frederic C., Ed. (1984), ''Webster's Ninth New Collegiate Dictionary'' Springfield, Massachusetts, Merriam-Webster, p. 877</ref> Other sources have suggested that the word "persimmon" comes from a Persian word meaning date-plum.{{cn|date=January 2024}} It was first used in English in the early 17th century.<ref name="oed">{{cite web |date=2022 |title=Persimmon |url=https://www.etymonline.com/word/persimmon#etymonline_v_12746 |access-date=25 April 2022 |publisher=Online Etymology Dictionary}}</ref>

==Production==

{| class="wikitable floatright" style="width:12em; text-align:center;" |+ Persimmon production 2023, millions of tonnes |- | {{CHN}} || 4.06 |- | {{KOR}} || 0.24 |- | {{JAP}} || 0.19 |- | {{AZE}} || 0.19 |- | {{BRA}} || 0.17 |- | '''World''' || '''5.07''' |- | colspan="2" |Source: FAOSTAT of the United Nations<ref name=faostat>{{cite web|url=https://www.fao.org/faostat/en/#data/QC |title= Persimmon production in 2023; Crops/World regions/Production quantity (from pick lists)|publisher=Food and Agriculture Organization of the United Nations: Division of Statistics (FAOSTAT)|date=2025|access-date=4 November 2025}}</ref> |}

[[File:NP Himachal Pradesh 17 (6347507849).jpg|thumb|Persimmons for sale at a fruit market in Kullu, Himachal Pradesh, India.]]

In 2023, world production of persimmons was 5 million tonnes, led by China with 80% of the total (table).

On the basis of yield, Israel was the most productive country in 2023, producing {{cvt|27778|kg}} per hectare (ha, or 2.5 acres) followed by Uzbekistan with {{cvt|23062|kg}} per ha, compared to the world average of {{cvt|4086|kg}} per ha.<ref name=faostat/>

In China, the Taiqiu persimmon variety yields approximately 30 tonnes of fruit per hectare per year at full production.<ref>{{cite web |last1=Zang |first1=Jing |title=Taiqiu Variety Saves Persimmon Market This Autumn |url=https://www.producereport.com/article/taiqiu-variety-saves-persimmon-market-autumn |website=producereport.com |publisher=Producer Report |access-date=7 December 2022}}</ref>

===Australia=== The persimmon was introduced to Australia by Chinese immigrants in the 1850s. Only astringent varieties were cultivated until the introduction of non-astringent varieties from Japan in the 1970s. In 2022, the vast majority of persimmons sold domestically in Australia were non-astringent varieties.<ref name="Guardian Australia" >{{cite news |last1=Donnelly |first1=Fiona |title=Give persimmon a chance: five ways to eat the misunderstood fruit from salad to Alanna Sapwell's tarte tartin{{sic|hide=yes|expected='Tartin' misspelling in original}} |url=https://www.theguardian.com/food/2022/apr/28/persimmons-101-from-crunchy-to-jelly-soft-the-best-ways-to-eat-the-misunderstood-fruit |website=The Guardian |date=27 April 2022 |access-date=7 December 2022}}</ref>

===Azerbaijan=== Persimmons are one of Azerbaijan's most important non-petroleum exports. The main export markets are Russia, Ukraine, Belarus, Iran, Kazakhstan and the United Arab Emirates.<ref>{{cite web |last1=Mammadova |first1=Leman |title=Azerbaijan to open new persimmon processing plants |url=https://www.azernews.az/business/146220.html#:~:text=Persimmon%2C%20cultivated%20in%20Azerbaijan%2C%20contains,deficiency%20and%20chronic%20gastrointestinal%20diseases. |website=azernews.az |date=24 February 2019 |publisher=Azernews |access-date=7 May 2022}}</ref>

===India=== thumb|250px |Persimmons for sale, Kolkata, West Bengal, India Persimmons have various local names across India, including ''japani phal'' or ''amar phal'' in Uttar Pradesh, ''amlok'' in Assam, ''lukum'' in Manipur, and ''Seemai Panichai'' in Tamilnadu. They are grown in Jammu & Kashmir, Himachal Pradesh, Tamil Nadu, Uttarakhand, Sikkim, Darjeeling Region of West Bengal & Arunachal Pradesh.{{Cn|date=November 2023}}

===Israel=== The primary variety produced in Israel is the '''Sharon fruit'''. Israel produces {{convert|30000|tonne|ST}} of Sharon fruit a year.<ref name="Serious Eats" />

"Sharon fruit" (named after the Sharon plain in Israel) is the marketing name for the Israeli-bred cultivar 'Triumph'.<ref name="Theencyclopedia">Janick, Jules and Paull, Robert E. (2008) ''The encyclopedia of fruit & nuts''. CABI. p. 327. {{ISBN|9780851996387}}</ref> As with most commercial pollination-variant-astringent persimmons, the fruit are ripened off the tree by exposing them to carbon dioxide. The "sharon fruit" has no core, is seedless and particularly sweet, and can be eaten in its entirety, except for the stalk.<ref name="Theencyclopedia" />

===Spain=== The primary variety produced in Spain is the Rojo Brillante. Spain produces {{convert|400000|tonne|ST}} of Rojo Brillante a year.<ref name="Serious Eats" >{{cite web |last1=Freedman |first1=Georgia |title=All About Persimmons and Persimmon Varieties |url=https://www.seriouseats.com/persimmons |website=seriouseats.com |publisher=Serious Eats |access-date=7 May 2022}}</ref>

In the Valencia region of Spain, there is a production area of kaki called the "''Ribera del Xùquer''" which has a protected label and where only persimmons of the variety "Rojo Brillante" or derived mutations are cultivated. The largest part of these astringent type persimmons are CO2 treated to remove astringency and marketed as "Persimon" with one "m", which is a registered trademark.<ref>{{cite web |url=http://spanishpersimon.co.uk/spanish-persimon/ |title=Spanish persimon |date=2012 |publisher=Foods from Spain |access-date=17 November 2015}}</ref><ref>{{Cite web |title=Spanish Persimmons: the Sweetest Things! |author= |website=Foods & Wines from Spain |date=22 November 2018 |url= https://www.foodswinesfromspain.com/spanishfoodwine/global/food/features/feature-detail/spanish-persimmons.html}}</ref>

===Taiwan=== Persimmon growing in Taiwan peaked at {{convert|5300|ha|acre|round=|abbr=in|disp=}} but declined to {{convert|4700|ha|acre|round=|abbr=in|disp=}} by 2024 largely due to the impacts of typhoons and climate change on production. Most Taiwanese persimmons are consumed domestically with dried persimmons especially favored.<ref>{{cite web |title=Blooming hard: Taiwan’s persimmon growers struggle |url=https://www.taipeitimes.com/News/feat/archives/2025/01/04/2003829622 |website=taipeitimes.com |publisher=Taipei Times |access-date=3 January 2025}}</ref>

===United States=== California produces {{convert|10000|ST|tonne|abbr=on|disp=}} of Fuyu a year. Most persimmons produced in California are seedless.<ref name="Serious Eats" /> California and Florida account for most commercial production. The first commercial orchards in Florida were planted in the 1870s and production peaked in the 1990s before declining. Most persimmon orchards in the US are small scale (70% less than {{convert|1|acre|ha|round=0.5|disp=or}} and 90% less than {{convert|5|acre|ha|round=0.5|disp=or}}).<ref name="Florida" >{{cite web |last1=Sarkhosh |first1=Ali |last2=Andersen |first2=Peter C. |last3=Huff |first3=Dustin M. |title=JAPANESE PERSIMMON CULTIVARS IN FLORIDA1 |url=https://edis.ifas.ufl.edu/publication/MG242 |website=edis.ifas.ufl.edu |publisher=University of Florida |access-date=10 May 2022}}</ref>

=== Brazil === The state of São Paulo is the largest ''caqui'' producer in Brazil, leading the country to produce about 177,610 tons (196,000 short tons) in an 8,110 ha (20,000 acres). The national production averaged 21,900 kg per ha (19,500 lb per acre) in 2024<ref>{{Cite web |title=Produção Agropecuária {{!}} IBGE |url=https://www.ibge.gov.br/explica/producao-agropecuaria/caqui/br |access-date=2026-03-07 |website=www.ibge.gov.br}}</ref>. The '''Fuyu''', '''Giambo''' and '''Tsurunoko''' are the most common cultivates varieties in the country<ref>{{Cite web |title=Conhecendo o caqui brasileiro – AgroBR – CNA |url=https://agrobr.org/noticias/conhecendo-o-caqui-brasileiro/ |access-date=2026-03-07 |website=agrobr.org}}</ref>.

==Toxicity== Unripe persimmons contain the soluble tannin shibuol, which, upon contact with a weak acid, polymerizes in the stomach and forms a gluey coagulum, a "foodball" or phytobezoar, that can affix with other stomach matter.<ref>{{cite journal |last1=Verstanding |first1=A. G. |last2=Bauch |first2=K. |last3=Bloom |first3=R. |last4=Hadas |first4=I. |last5=Libson |first5=E. |year=1989 |title=Small-bowel phytobezoars: detection with radiography |journal=Radiology |volume=172 |issue=3 |pages=705–07 |doi=10.1148/radiology.172.3.2772176 |pmid=2772176}}</ref> These phytobezoars are often hard and almost woody in consistency. More than 85% of phytobezoars are caused by ingestion of unripened persimmons.<ref>{{cite journal |last=Delia |first=C. W. |year=1961 |title=Phytobezoars (diospyrobezoars). A clinicopathologic correlation and review of six cases |journal=Arch. Surg. |volume=82 |issue=4 |pages=579–83 |doi=10.1001/archsurg.1961.01300100093010 |pmid=13721571}}</ref> Persimmon bezoars (diospyrobezoars) often occur in epidemics in regions where the fruit is grown.<ref name="merck">{{cite web |year=2007 |title=Bezoars |url=https://www.merck.com/mmpe/sec02/ch014/ch014b.html |access-date=2008-11-28 |work=Merck Online Medical Dictionary |publisher=Merck}}</ref><ref>Berkow, Robert, Ed. (1992) ''The Merck Manual of Diagnosis and Therapy''. Rahway, New Jersey. 16th Ed., "Gastrointestinal Disorders", Section 52, p. 780. {{ISBN|0911910166}}</ref>

==Nutrition== {{nutritional value |name=Japanese persimmons, raw ''Diospyros kaki'' |water=80.3 g |kJ=293 |protein=0.58 g |fat=0.19 g |carbs=18.59 g |fiber=3.6 g |sugars=12.53 g |calcium_mg=8 |iron_mg=0.15 |magnesium_mg=9 |phosphorus_mg=17 |potassium_mg=161 |sodium_mg=1 |zinc_mg=0.11 |manganese_mg=0.355 |vitC_mg=7.5 |thiamin_mg=0.03 |riboflavin_mg=0.02 |niacin_mg=0.1 |vitB6_mg=0.1 |folate_ug=8 |choline_mg=7.6 |vitA_ug=81 |betacarotene_ug=253 |lutein_ug=834 |vitE_mg=0.73 |vitK_ug=2.6 |note=[https://fdc.nal.usda.gov/food-details/169941/nutrients Link to USDA Database entry] }} A raw Japanese persimmon is 80% water and 19% carbohydrates, with negligible content of protein and fat (table). In a reference amount of {{cvt|100|g}}, a raw persimmon supplies 70 calories and is a moderate source (15% of the Daily Value) of manganese, with no other micronutrients in significant content (table).

Persimmons have higher levels of dietary fiber and some dietary minerals than apples.<ref>{{Cite journal | last1 = Gorinstein | first1 = S. | last2 = Zachwieja | first2 = Z. | last3 = Folta | first3 = M. | last4 = Barton | first4 = H. | last5 = Piotrowicz | first5 = J. | last6 = Zemser | first6 = M. | last7 = Weisz | first7 = M. | last8 = Trakhtenberg | first8 = S. | last9 = Màrtín-Belloso | first9 = O. | doi = 10.1021/jf000947k | title = Comparative Contents of Dietary Fiber, Total Phenolics, and Minerals in Persimmons and Apples | journal = Journal of Agricultural and Food Chemistry | volume = 49 | issue = 2 | pages = 952–957 | year = 2001 | pmid = 11262055| bibcode = 2001JAFC...49..952G }}</ref>

==Uses== {{More citations needed section|date=January 2021}}

Persimmons are eaten fresh, dried, raw or cooked. When eaten fresh, they are usually eaten whole like an apple in bite-size slices and may be peeled, although the skin is edible. One way to consume ripe persimmons, which may have soft texture, is to remove the top leaf with a paring knife and scoop out the flesh with a spoon. Riper persimmons can also be eaten by removing the top leaf, breaking the fruit in half, and eating from the inside out. The flesh ranges from firm to mushy, and, when firm owing to being unripe, has an apple-like crunch. Some varieties are completely inedible until they are fully ripe, such as American persimmons (''Diospyros virginiana'')<ref>{{cite journal |last1=Stein |first1=Larry |last2=Nesbitt |first2=Monte |last3=Kamas |first3=Jim |title=Persimmons |journal=AgriLife Extension: Texas Fruit & Nut Production |date=2013 |url=https://counties.agrilife.org/jasper/files/2014/05/persimmons.pdf |access-date=12 August 2022}}</ref> and ''Diospyros nigra''.<ref>{{Cite web |title=Diospyros digyna Black Sapote, Chocolate Pudding Tree PFAF Plant Database |url=https://pfaf.org/user/Plant.aspx?LatinName=Diospyros+digyna#:~:text=Edible%20Uses,within%2024%20hours%5B%20303%20%5D. |access-date=2025-09-07 |website=pfaf.org}}</ref> The leaves can be used to make a tisane and the seeds can be roasted.<ref>{{Cite book |author=Department of the Army|author-link=United States Department of the Army|title=The Complete Guide to Edible Wild Plants |publisher=Skyhorse Publishing |year=2009 |isbn=978-1-60239-692-0 |location=New York |page=76 |oclc=277203364}}</ref>

In Korea, both firm and mushy persimmons are eaten fresh. Dried persimmon fruits are known as ''gotgam'' and are used to make the traditional Korean spicy punch ''sujeonggwa'',<ref>{{Citation |last=황 |first=혜성 |title=수정과 (水正果) |encyclopedia=Encyclopedia of Korean Culture |url=https://encykorea.aks.ac.kr/Article/E0031667 |access-date=2024-08-16 |publisher=Academy of Korean Studies |language=ko}}</ref> while the matured, fermented fruit is used to make a persimmon vinegar called ''gamsikcho''.<ref>{{Cite web |title=감식초 - 디지털완주문화대전 |url=https://wanju.grandculture.net/wanju/toc/GC07000836 |access-date=2024-08-16 |website=Encyclopedia of Korean Local Culture}}</ref>

In Taiwan, fruits of astringent varieties are sealed in jars filled with limewater to get rid of bitterness. Slightly hardened in the process, they are sold under the name "crisp persimmon" (''cuishi'') or "water persimmon" (''shuishizi''). Preparation time is dependent upon temperature (5 to 7 days at {{nowrap|{{convert|25|-|28|C|F|disp=or}})}}.

For centuries, Japanese have consumed persimmon leaf tea (Kaki-No-Ha Cha) made from the dried leaves of "kaki" persimmons (''Diospyros kaki'').<ref>{{Cite web|url=https://wawaza.com/products/japanese-kaki-persimmon-leaves-bulk-tea/|title=Japanese Kaki Persimmon Leaves Bulk Tea|website=WAWAZA}}</ref> In some areas of Manchuria and Korea, the dried leaves of the fruit are used for making tea. The Korean name for this tea is ''gamnip cha''.

In the US from Ohio southward, persimmons are harvested and used in a variety of dessert dishes, most notably pies. They can be used in cookies, cakes, puddings, salads, curries and as a topping for breakfast cereal. Persimmon pudding is a baked dessert made with fresh persimmons that has the consistency of pumpkin pie but resembles a brownie and is almost always topped with whipped cream. An annual persimmon festival, featuring a persimmon pudding contest, is held every September in Mitchell, Indiana.

Persimmons may be stored at room temperature ({{convert|20|C|F|disp=or}}), where they will continue to ripen. In northern China, unripe persimmons are frozen outdoors during winter to speed up the ripening process.

Ripe persimmons can be refrigerated for as long as a couple of weeks,<ref>{{Cite news |date=24 November 2009 |title=Persimmons: How to choose, store and prepare |work=The Los Angeles Times |url=https://www.latimes.com/food/la-fo-presimmons-s-story.html |access-date=17 June 2023}}</ref> though extreme temperature changes may contribute to a mushy texture. It is recommended to store persimmons stem end down.<ref name="Guardian Australia" />

Persimmons can also be fermented in the manner of black garlic.<ref name="Guardian Australia" />

===Dried=== {{Main|Dried persimmon}}

In China, Korea, Japan and Vietnam, persimmons after harvesting are prepared using traditional hand-drying techniques outdoors for two to three weeks. The fruit is then further dried by exposure to heat over several days before being shipped to market, to be sold as dried fruit. In Japan, the dried persimmon fruit is called ''hoshigaki'', in China ''shìbǐng'' (柿餠), in Korea ''gotgam'' or ''Geonsi'' (乾枾), and in Vietnam ''hồng khô'' (紅枯). It is eaten as a snack or dessert and used for other culinary purposes.

<gallery widths="150px" heights="150px" mode="packed"> Work to make a dried persimmon.JPG|Persimmons drying in Kōshū city, Japan Dried Kaki Fruit.jpg|''Hoshigaki'', Japanese dried oriental persimmon Diospiros kaki Fruit IMG 5472s.JPG|Ripe kaki, soft enough to remove the calyx and split the fruit for eating Orderly dried fruit.jpg|Peeled, flattened, and dried oriental persimmons (''shìbǐng'') in a Xi'an market LimeKaki.JPG|Kaki preserved in limewater Persimmon kkakdugi.jpg|''Dangam kkakdugi'' Korean persimmonwood chest.jpg|An example of persimmon wood furniture </gallery>

==Culture== In Ozark folklore, the severity of the upcoming winter is said to be predictable by slicing a persimmon seed and seeing whether it is shaped like a knife, fork, or spoon within.<ref>{{Cite web |title=Persimmon Seeds Predict: Warm Winter, Above Average Snow Fall in the Ozarks |author=University of Mo. Extension |work=FreShare |date=11 July 2008 |url= https://freshare.net/persimmon-seeds-predict-warm-winter-above-average-snow-fall-in-the-ozarks-freshare-net/|url-status=live|archive-url = https://web.archive.org/web/20141024171150/http://freshare.net/article/persimmon_seeds_predict_warm_winter_above_average_snow_fall_in_the_ozarks/|archive-date = 2014-10-24}}</ref> According to the Missouri Department of Conservation, this is not a reliable method.<ref>{{cite web |last1=Ruch |first1=Amber |title=Fork, knife or spoon: Checking persimmon seeds to predict winter weather |url=https://www.kfvs12.com/2021/10/06/fork-knife-or-spoon-checking-persimmon-seeds-predict-winter-weather/ |website=kfvs12.com |date=6 October 2021 |publisher=KFVS 12 |access-date=6 May 2022}}</ref>

In Korean folklore the dried persimmon (gotgam, Korean: 곶감) has a reputation for scaring away tigers.<ref>{{cite web |url=http://klti.or.kr/ke_04_01_011.do?method=view&bnum=2001540&bcategory=K86001&admin_top_lid=ka_01&admin_m_p_seq=58#right |title=The Tiger and Dried Persimmon |publisher=Kookminbooks |archive-url=https://web.archive.org/web/20141020233143/http://klti.or.kr/ke_04_01_011.do?method=view&bnum=2001540&bcategory=K86001&admin_top_lid=ka_01&admin_m_p_seq=58 |archive-date=2014-10-20}}</ref>

In Malaysia and Singapore, large persimmons are viewed as a status symbol.<ref name="Guardian Australia" />

==Diseases== In 1999, the first report of leaf blight on sweet persimmon tree by fungal pathogen ''Pestalotiopsis theae'' in Spain was documented.<ref>{{cite journal |last1=Tuset |first1=J.J. |last2=Hinarejos |first2=C. |last3=Mira |first3=J.L. |title=First report of leaf blight on sweet persimmon tree by ''Pestalotiopsis theae'' in Spain. |journal=Plant Disease |date=1999 |volume=83 |issue=11 |page=1070|doi=10.1094/PDIS.1999.83.11.1070C |pmid=30841281 }}</ref>

==References== {{Reflist}}

==External links== {{Commons category|Persimmon}} * {{Cite EB1911|wstitle=Persimmon|short=x}}

* + Category:Fruits originating in Asia Category:Edible fruits Category:Dioecious plants

de:Kaki it:Diospyros kaki ja:カキノキ#柿の実 pl:Hurma