History
The origin of the persimmon is a debate. Some call it the Japanese persimmon and claim that it originated in Japan. Others claim that the oriental persimmon is native to China. The persimmon has been cultivated in both countries for many centuries. The fruit was introduced to California in the mid 1800's.
Persimmon Facts
In most parts of the world, the persimmon is called kaki, or in Spanish caqui. In Israel they are called Sharon fruit. In the US, they are called persimmon after the Algonquin Indian name for Diospyros virginiana, the Native American persimmon or Possum Persimmon. Diospyros, the genus name, means “food for the gods”. Along with its many names, the persimmon has also been nicknamed, “Apple of the Orient”.
Persimmons grow best in areas that have moderate winters and mild summers. Thus, 95% of persimmons grown for the US market are grown in California. Persimmons can be found in grocery stores from late September through May.
Two very different varieties of persimmons can be found in the grocery store: astringent and non-astringent:
Fuyu is the most common non-astringent variety in the store. It is tomato shaped and pale to bright orange in color. The non-astringent varieties have a sweet taste and crisp texture before fully ripe. Once ripe they have a sweet taste with a custard-like texture.
Hachiya is the name of the astringent variety. They are the shape of an acorn but about the size of a peach. They are shiny and bright orange in color when unripe. The astringent variety has multiple personalities. When unripe, they are very astringent and cause the mouth to pucker. Once ripe though, the skin begins to dull, they are soft to the touch, and very sweet with jelly-like flesh.
Unripe persimmons will ripen at room temperature and may take up to a week or more to ripen. To speed the process, place unripe fruit in a paper bag with an apple. Ripe fruits should be stored in the refrigerator.
Persimmons are a good source of vitamin C with one fruit providing 14 percent of the daily requirement. They are also rich in vitamin A and fiber.
Fuyu persimmons can be washed and eaten like an apple. They are also good when sliced and added to a salad or sandwich as a tomato substitute. Hachiya are best halved lengthwise and eaten from the skin with a spoon. Seeds should be discarded if present.
Nutritional Information (one medium-size raw): 118 calories, 0.3 g fat,1.0 g protein, 31.2 g carbohydrate, 13 mg vitamin C