General Information
Two types of persimmons are most commonly found. The Fuyu is round with a rather flat top and bottom and should be eaten when hard, like an apple. China is the largest producer of persimmons, followed by Brazil, Japan, and Korea. The United States grows comparatively few persimmons compared to the major producers, but virtually all, of the domestic persimmon crop comes from California.
The Hachiya is also round but the tip points upwards into a cone shape, this variety should ripen at room temperature and enjoyed when soft. The Japanese cultivar ‘Hachiya’ is a widely grown cultivar. The fruit has a high tannin content which makes the immature fruit astringent and bitter. The tannin levels are reduced as the fruit matures. Persimmons like ‘Hachiya’ must be completely ripened before consumed.
Both types can be eaten out of hand, cooked with brown sugar as a dessert or served with pork, chicken, ham or fowl. Flavor is sweet with hints of pumpkin, allspice and honey. Good source of phosphorous, potassium, and vitamins A and C
