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14 Different Types of Persimmons

A woman holding three Persimmon fruit.

Persimmons are a delicious fruit that are widely grown throughout China — in fact, the country produces as much as 80 percent of the world’s persimmons! But if you live in the United States, you might not be familiar with this Asian favorite. 

Persimmons come in many different varieties, but all of these fall into one of two categories: astringent and non-astringent. Astringent persimmons have higher tannin levels and thus cannot be eaten until they are completely ripe, often staying hard and bitter right up until that point. Non-astringent varieties, on the other hand, tend to be sweeter and softer and may often a range of flavors as they ripen. 

While each type has its uses, there are some benefits to both sides! Astringent persimmons are often easier for transport thanks to their firm flesh and long shelf life. Read on to learn more about the different types of persimmons and how they are used around the world.

Types of Persimmons

1. Fuyu Persimmon

Fuyu Persimmon hanging on the tree.

Fuyu persimmons are an Asian persimmon variety. Thanks to their non-astringent taste and lack of seeds, core, and tannins, they are highly popular and versatile. In fact, in the United States, roughly 80 percent of the persimmons that are sold in grocery stores are of the Fuyu variety.

Fuyu persimmons are extremely popular in Japan and many other Asian countries. Thanks to its lack of tannins, the fruit can be enjoyed throughout the ripening season and changes in taste as it ages.

Taste: Non-astringent

Known for: Lack of seeds, core, tannins

Ripening season: Mid-autumn to winter

Used for: Fresh eating, sauces, jams, preserves, baking

2. Eureka Persimmon

The Eureka persimmon is a hardy, astringent variety that produces bright orange, flat fruit. Because it is astringent, it needs to be eaten when very ripe, which is marked by a striking color change.

The Eureka is known for being a self-fertile cultivar that is easy to grow and bears a large crop every autumn. The fruits of this variety are large and deep orange, and the trees produce consistently excellent crops.

Taste: Astringent

Known for: Heavy yield, hardiness

Ripening season: Mid-autumn through winter

Used for: Fresh eating, preserving 

3. Chocolate Persimmon

A slice of Chocolate Persimmon and a knife.

The Chocolate persimmon earns its name from its distinctive flesh, which has the appearance almost of chocolate pudding. While it doesn’t taste like cocoa, this astringent variety is extremely sweet and juicy when ripe. Despite its gooey appearance, the skin and flesh may be surprisingly crisp, though this can change as it ripens.

The fruit begins to bloom in early summer but isn’t ripe until mid-autumn, usually in October. 

Taste: Sweet, slightly nutty, non-astringent

Known for: Deep brown color

Ripening season: Early autumn through winter

Used for: Fresh eating, baking, preserves and sauces

4. Hachiya Persimmon

Hachiya Persimmon on a wooden table.

Hachiya persimmons originated in Asia, like other varieties of the fruit, but are widely grown throughout California and many other parts of the world. It is an astringent variety and best eaten when almost overripe to reach ideal sweetness and texture. The Hachiya persimmon has a distinctive acorn shape and bright orange skin.

It is also known for its striking colors, especially in the fall, which may range from green to yellow, red, and even purple. 

Taste: Sweet and mellow, almost like a plum when ripe

Known for: Popularity in California, unique colors

Ripening season: Late autumn to midwinter

Used for: Fresh eating, preserving, baking, freezing

5. Great Wall Persimmon 

The Great Wall persimmon variety originated in China, as the name implies. It was brought to the United States in the 1920s. Since then, it has become known as a persimmon cultivar that is better suited to cold climates than most.

The astringent variety is ready in early fall and can grow as tall as 20 feet. Great Wall persimmons are also a popular choice for ornamental trees, thanks not only to their bright fruit but also their unique leaves. These reach to a point at the top and can change color dramatically throughout the year, even turning pink in the autumn.

Taste: Sweet and bright

Known for: Early ripening, bright orange skin

Ripening season: Early autumn

Used for: Fresh eating, baking, preserving

6. Giombo Persimmon 

The Giombo persimmon is an astringent persimmon variety that is known for its almost translucent skin and flesh that resembles gelatin in color and texture. It is also recognized for its unique, almost spicy taste, which grows sweeter as the fruit ripens. The Giombo is ready to be picked in early autumn and should be guarded against frost.

But with the proper care, it is known among gardeners as a tree that consistently produces excellent crops and beautiful fruit.

Taste: Cinnamony and sweet

Known for: Jellylike flesh, unique spicy taste

Ripening season: Early autumn

Used for: Fresh eating, baking, preserving

7. Maekawa Jiro Persimmon 

Not to be confused with the Jiro persimmon (of which it is a relative), the unique Maekawa Jiro can be hard to find. This non-astringent persimmon cultivar produces large fruit that is intensely sweet, with a flavor that some have even likened to sugarcane. Despite the large fruit, the tree is smaller than average, rarely growing above 15 feet.

Although the Maekawa Jiro is a tropical tree, it is known for its unusual resistance to the cold, making it a great choice for growing in cooler climates.

Taste: Sweet and sugary

Known for: Taste, large fruit

Ripening season: Mid to late autumn

Used for: Fresh eating, preserving

8. Sharon Persimmon

A slice of Sharon Persimmon on a cloth.

The Sharon persimmon, also called the Triumph persimmon, is widely grown in Israel. This astringent variety produces small, juicy fruit that is almost square in shape. It is also very low in seeds, making it ideal for eating fresh.

While most persimmons become very soft when ripe, the Sharon persimmon remains firm, making it ideal for transporting. The fruit is striking in color, looking almost like a tomato thanks to its deep orange hue. While it can be difficult to find outside of certain parts of the world, it is well worth tasting if you get the chance!

Taste: Sweet and juicy

Known for: Unique coloring and texture

Ripening season: Year-round in warm climates

Used for: eating fresh, baking, candy

9. Rojo Brillante Persimmon 

The Rojo Brillante persimmon hails from Spain and is a popular fruit throughout the region. But in the United States, it is not widely known. This variety is said to be Spain’s answer to Japan’s Hachiya, one of the most delicious and high-quality persimmon varieties in the country.

While this astringent variety is categorized as soft, it has a firmer flesh than many other soft persimmon types. The fruit is round or oblong and, as the name implies, bright red during ripening. 

Taste: Sweet

Known for: Brilliant color, consistent quality

Ripening season: October to November

Used for: eating fresh, baking, preserving

10. Izu Persimmon 

Izu persimmons are non-astringent varieties of the fruit, known for their near-seedlessness and unique color and texture. In their native Japan, Izu persimmons are known as the starters of the growing season, ripening several weeks before other varieties.

They are medium in size, usually round or slightly flattened, and characterized by thin skin and light orange flesh. They are also exceedingly sweet and pleasant in flavor, making them a popular choice for eating fresh or incorporating into recipes and preserves.

Taste: Buttery, sweet, mild

Known for: Early ripening, sweet flavor

Ripening season: Mid-autumn

Used for: Eating fresh, cooking and baking, preserves

11. Jiro Persimmon

Jiro Persimmon fruit on the tree.

Jiro is one of the most well-known and popular varieties of Asian persimmon. This large, non-astringent variety is ready for picking in the autumn, when the fruit flesh is as red as the leaves of the tree. The Jiro is low in tannins, making it a sweet and soft fruit.

It is known for its larger-than-average size and deep red color. The fruit is also known for being unusually cold hardy for a persimmon, making it ideal for cooler climates.

Taste: Mild, sweet

Known for: Brilliant color, firm flesh, large fruit, cold hardiness

Ripening season: Mid-October

Used for: Eating fresh, cooking and baking, preserves

12. Midia Persimmon 

Midia persimmons are known for being the largest variety of non-astringent persimmons, which tend to be smaller than their counterparts. These fruits are yellow to green in color and easy to note from their distinctive indented ring around the top stem.

While the fruit is large, the Midia cultivar is less hardy than many other varieties, and may succumb to disease or cold more easily. For this reason, it is generally grown only in warm climates.

Taste: Sweet, mild

Known for: Large fruit

Ripening season: Late October to mid-November

Used for: Eating fresh, freezing, preserves, cooking and baking

13. Saijo Persimmon

Sliced Saijo Persimmon on a white background.

The name Saijo means “the very best one”, and this stunning cultivar lives up to its name. It produces remarkably smooth, beautiful fruits that are light orange in color and slightly oblong, similar to apricots. The flesh is sweet and juicy and has almost no seeds.

Saijo persimmons are astringent but become deliciously soft and sweet when they reach full ripeness. They are known for being highly tolerant to heat, making them right at home in tropical climates. However, you may be able to grow them in cooler climates with the proper care or with the shelter of a greenhouse, especially if you enjoy warmer-than-average autumns.

Taste: Sweet, juicy

Known for: Beautiful, smooth fruit, excellent quality

Ripening season: Late September to early October

Used for: Drying, freezing, eating fresh, baking

14. Sheng Persimmon

Two ripe Persimmon fruit on a white background.

Sheng persimmons are astringent fruits that have a unique, squat shape and one-of-a-kind flavor. They ripen much earlier than many other varieties and are known for adapting well to cold climates. Sheng persimmon trees produce good crops and excellent fruit, which is deep orange in color and shaped like a flattened circle.

If they are given proper care, Sheng persimmon trees will consistently produce excellent yields. They have a mellow, sweet flavor that is often compared to nuts. They can be eaten fresh or used in preserves, jams, sauces, beverages, or baked goods.

Taste: Sweet, mild, nutty flavor

Known for: Early ripening, unique flavor, deep orange color

Ripening season: Mid September to October

Used for: Eating fresh, preserving, cooking and baking