A Persimmon can appear in a number of different forms. In particular there are two distinct categories of Persimmons, Astringent and non-Astringent, (or original and sweet).
Persimmons have many different names subject to their different origins and cultures. However, they are often referred to as “Kaki” from the Greek words “Diospyros Kaki” or in context “Divine Fruit”.
The word Persimmon is believed derived from the Algonquian language of the Eastern United States meaning “dry fruit”.
Original Persimmons are generally picked firm but must be allowed to soften to a jelly or mushy texture. It is at this stage that the tannin, (or astringency), has broken down leaving an incredibly sweet flavour.
Original Persimmons may appear large and pointy, (acorn shape), or small, flat and bun shaped depending on the variety.
In each case the fruit is orange to deep red in colour with a green stem , (calyx). Usually only the flesh is eaten.
Often referred to as Fuji or Fuyu fruit. However, there are many “hard sweet” varieties. Usually orange to red in colour with a green stem, (calyx).
These varieties are picked ready to eat like an Apple. Best eating is when firm and crispy or slightly spongy depending on personal preference. Generally both the flesh and the skin are eaten.