persimmon

The persimmon is the edible fruit of a number of species of trees in the genus Diospyros. Ripe persimmon fruit (cultivated strains) range from glossy light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size and in shape. The flesh is astringent (high in tannins) until fully ripe and is yellow, orange, or dark-brown in colour. Persimmons are harvested and used in a variety of dessert dishes, most notably pies. 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.

The most widely cultivated of the Diospyros are the Oriental persimmon, Diospyros kaki (Oriental persimmon). The Japanese cultivar 'Hachiya' is widely grown. "Sharon fruit" is the marketing name for the Israeli-bred cultivar 'Triumph'. (The "sharon fruit" has no core, is seedless and particularly sweet, and can be eaten whole.) And there is a Spanish variegated form of kaki called the "Ribera del Xuquer", "Spanish persimmon", or "Rojo Brillante" ("bright red").

Others include: Diospyros lotus (date-plum persimmon), Diospyros virginiana (American persimmon), Diospyros discolor (velvet persimmon), Diospyros texana (Texas persimmon) to name a few!

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. The non-astringent persimmon is squat like a tomato and is most commonly sold as fuyu.
A third type, less commonly available, are the pollination-variant non-astringent persimmons. When fully pollinated, the flesh of these fruit is brown inside—known as goma in Japan. These varieties are highly sought after. Tsurunoko, sold as "chocolate persimmon" for its dark brown flesh, Maru, sold as "cinnamon persimmon" for its spicy flavour, and Hyakume, sold as "brown sugar", are the three best known.

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