15 Persimmons Varieties (Common Persimmons Varieties)

Four ripe persimmons on a bamboo basket.

Persimmons are a sign that winters are coming. In October and November, they appear, just in time to bake into spiced bread loaves for Thanksgiving or slice up for holiday salads.

When you bite into a Persimmon’s silky, sweet flesh, you’ll get a flavor that’s a cross between a honeyed mango and a mild apricot, with a hint of cinnamon and nuttiness. Persimmons exist in a variety of sizes, shapes, colors, flavors, and textures, and they have all of these features and more.

Persimmons are a type of tree fruit that is related to date plums, black sapote, and mabolo. The majority of farmed persimmons are varieties of Diospyros kaki (also known as Oriental persimmons, Japanese persimmons, or kaki), a Chinese persimmon native to Japan, Myanmar, the Himalayas, and parts of northern India (Asian Persimmons). A second persimmon species, Diospyros virginiana, is native to the Eastern United States but yields considerably smaller fruit than the Asian persimmon.

The fruit can have a texture that ranges from crunchy and jicama-like to jiggly like a dish full of jello, and the trees can be little or tall. Let’s take a look at some of the most popular Permission kinds and see which ones are best for your yard. You can enjoy a steady supply of Permissions throughout the season if you have Permissions in your garden.

Types of Persimmons

Based on Astringency

Persimmon subspecies are divided into two groups:

Non-astringent persimmons, which can be eaten hard or soft with the skin on, and astringent persimmons, inedible while firm, must become exceptionally ripe and soft before being eaten.

All astringent fruits are sometimes referred to as ‘Hachiya,’ while all non-astringent fruits are referred to as ‘Fuyu.’

Based on Pollination

Pollination-consistent cultivars produce fruits that are the same color and consistency, whether pollinated or not. When pollination-variant kinds are not pollinated (and seedless), they produce fruit with light-colored flesh, while when pollinated, they produce fruit with brown-colored flesh.

Pollination-constant astringent (PCA), pollination-constant non-astringent (PCNA), pollination-variant astringent (PVA), pollination-variant non-astringent (PVA), pollination-variant astringent (PVA), pollination-variant non-astringent (PVA), pollination-variant non-astringent (PVA), pollination-variant non-astringent (PVCA).

Common Persimmons Varieties

Persimmon types from Asia are suitable for growing in your own backyard.

Let’s get started with a list of some of the most popular Persimmon varietals.

Chocolate

Chocolate gets its name from the fact that it looks like a regular persimmon on the outside, with vivid orange flesh.

When you bite through it, though, the flesh turns brown, almost like chocolate jelly, as if it had been converted into a cocoa-based delicacy by a magician. Unfortunately, it does not have a chocolate flavor. This “food of the gods,” on the other hand, is almost as good. It’s very juicy and sweet with a hint of nutty spiciness.

It’s evident that this kind is unique even before you take your first mouthful. The beautiful crimson skin of the medium-sized fruit looks stunning in a dish on your table. Even better, there are no seeds in the fruit. This pollination-variant astringent variety is one of the slowest to ripen, with harvest dates ranging from late October to mid-November.

Fuyu

Japanese persimmons, also known as "Fuyu".

There’s a reason why Fuyu is a widely-grown non-astringent cultivar. There’s a lot to like about this tree. The pumpkin-orange exterior matches the interior of the fruit, which has no core or seeds. The squat fruit has a small green cap that isn’t as huge as some other species, making it nearly picture-perfect for a fall display.

Because it is non-astringent, you can eat the medium to large fruits right off the tree while they are still solid. They have a delightful texture that ranges from crisp and apple-like when young to softening as they mature. As it ripens, the flavor becomes sweeter and richer, with a hint of clove.

One of the best things about this variety is that the fruits are seldom defective, so if you’re selling them at a farmer’s market, you’ll probably get a lot of sellable fruit. Later in the year, ‘Fuyu’ will be ready for harvest. The best period to pick is between the middle of November and the middle of December.

Eureka

With this persimmon, we’ve hit gold! That’s what you’ll say after tasting this particular variety.

Eureka is a popular pollination-resistant astringent cultivar in the United States and Asia. The medium-sized fruits are ready to harvest from late October to early November. The skin is a lovely shade of red. But the texture that holds up nicely even as it rests on the shelf is the main reason why this variety is one of the most popular. Although many Asian persimmons are seedless, this kind has seeds.

Giombo

‘Giombo,’ another pollination-variant astringent cultivar, has huge, somewhat conical fruits. When it’s young, this kind, unlike others, bears fruit every other year.

It bears fruit every year once it grows. The skin is a lovely, almost translucent orange when fully ripe, wrapped around jelly-like flesh.

But it’s the flavor that makes it different. It has a spicy-sweet flavor that gets better as it gets riper. From mid-September to mid-October, ‘Giombo’ is ready for harvest. But be cautious. It has a proclivity for leafing out early, making it vulnerable to late frosts. If there is a late frost, protect the tree by covering it with a sheet or blanket. When the temperature rises over 34°F, remove the covering.

Great Wall

Russell Smith, a plant geographer, discovered this pollination-constant cultivar near the Great Wall of China in the 1920s and brought it back to the United States.

Some gardeners have since grafted it onto American persimmon rootstock to make it more resistant to winter temperatures. When ripe, the flesh of ‘Great Wall,’ an astringent variety that stays under 20 feet tall, turns a cinnamon-orange color. The color of the skin is medium orange. Late September to late October is when this one ripens.

Izu

This is another popular variety, maybe because it is one of the first to ripen. By mid-September, you should be able to pick the fruits from the tree, and harvests may last until mid-November. The fruits range in size from medium to giant. Izu is a pollination-constant non-astringent variety with a compact growth habit and highly sweet fruit. Young trees take a while to get going, but once they do, they are dependable performers.

Hachiya

Three pieces of Hachiya persimmons, close up shot.

The fruit of Hachiya is attractive, with an acorn-like form and vivid orange skin. It’s one of the most popular varieties, and it’s grown extensively in California. Because the flesh can be extremely astringent on the inside, you’ll need to let this one develop for a long time before you get a good flavor out of it. Overripe fruit is much sweeter than non-astringent varieties like Fuyu when left to ripen. You can start picking ripe fruits from the tree in mid-November, and the harvest may last until mid-December if it’s a pollination-constant variety.

Saijo

Saijo is the persimmon for you if you enjoy the taste of honey. The flesh is delicious and juicy, and it is seedless or virtually seedless. The fruit of this astringent pollination-constant cultivar has a conical form and medium orange flesh. If you wish to dry your persimmon, this is a wonderful option, as is Tanenashi below. Otherwise, wait until it softens, like a ripe tomato, before attempting to eat it. In mid-September to mid-October, you should be able to start feasting yourself (am I the only one who does this during persimmon season?)

Jiro

Jiro is another popular variety, but the problem is that yields are inconsistent and erratic when the tree is young. Harvests become more consistent as the tree ages. The fruit is medium to large in size, and it is ready to pick from mid-October to mid-November. Keep an eye out for tip cracking.

If exposed to strong, lashing wind or high heat, this cultivar is prone to splitting at the end. You can’t stop it, so if you see fruits cracking, harvest them and use them as soon as possible if they’re ripe enough. Jiro is a non-astringent pollination-constant variety. It can withstand temperatures as low as 0°F, making it more cold-hardy than most Asian persimmons.

Sheng

From mid-September to mid-October, this cultivar produces gelatinous, medium to big fruit that is ready to harvest. The fruits are especially adorable since they’re squat, like tomatoes that have been (gently) sat on. When fully ripe, this pollination-resistant astringent variety is very sweet, with a distinct nutty flavor.

Maekawa Jiro

Maekawa Jiro is a bud sport of ‘Jiro,’ as you would have inferred from the name. The fruit is enormous, despite the tree’s lack of vigor. These fruits, however, are prone to tip shattering. The harvest season runs from late October through late November. Maekawa Jiro is a non-astringent, pollination-constant persimmon that lacks the spicy overtones of other persimmons and has a sugar cane flavor. At just 15 feet tall, the trees keep compact, making harvesting a snap. The tree, like its parent Jiro, can flourish in temperatures as low as 0°F.

Midia

The trees aren’t particularly vigorous, but the fruit is huge for a non-astringent pollination-constant type, reaching up to 12 ounces each at maturity (0.75 pounds).

Furthermore, you may need to thin the fruits to ensure a healthy harvest, which isn’t necessary for most Asian cultivars save ‘Fuyu.’ Don’t be put off by this. The wonderfully tasty fruits have a lovely orange peel with a distinctive indented ring. From late October through late November, you can anticipate harvesting fruits.

Suruga

Suruga yields medium-to-large, extremely sweet fruits. The non-astringent pollination-constant fruits are wonderfully sweet and spicy, and they keep their flavor for a long time off the tree. This variety is usually available to harvest between October and November.

Tanenashi

Tanenashi is an astringent cultivar with pale orange to red skin and yellow-orange flesh that is pollination-constant. In Japan, this cone-shaped fruit is a popular drying cultivar. It has a sweet and rich flavor when it is fresh and fully ripe, and it ripens from September to October.

Triumph

When plant breeders create a cultivar that shines out, it’s hard to blame them for giving it a name like Triumph. Unlike several persimmons, this cultivar does not require a period of chill hours below 45°F in order to bloom. Triumph, a pollination-independent astringent cultivar, produces small, squarish fruit that is exceptionally juicy and has few or no seeds.

It also has a long harvest season, lasting from September to November. Even when fully ripe, it possesses firm skin, unlike some other types. This facilitates storage and handling. This variety is widely cultivated in Israel, where it is known as Sharon fruit.

You can’t go wrong with any of the beauties described above, whether you’re a seasoned persimmon gardener or a novice seeking a few new varieties to add to your orchard.

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