Persimmons: Fruit of the Gods

Persimmons are native to both the US and Asia, with many varieties between these two types. You can find wild and cultivated varieties, both of which have often undergone selective breeding to increase sweetness and decrease astringency, a practice happening since at least the 1850s on a commercial scale. All persimmons share the common Latin name Diospyros, meaning “fruit of the gods,” so you know you are in store for deliciousness when you get the perfect persimmon. However, there is a catch: persimmons should be eaten when ripe due to the presence of tannins, which can cause the mouth to feel dry and puckery. When ripened, a persimmon’s astringency decreases and the sweetness of the fruit comes through.

Diospyros virginiana, the American persimmon, is the persimmon native to our region. American persimmons are typically much smaller than their Asian counterparts, but still have the enticing orange hues and sticky sweet pulp. They ripen in the fall and are considered most delicious when very ripe and soft, even more desirable to some after they have fallen off the tree. They have a fragrant, floral flavor that has notes of honey and caramel. You can find these growing wild in some areas, but native fruit enthusiasts are planting American persimmons in their orchards, making them available at farmers markets and stores featuring local produce. Check with a reliable foraging guide to find wild persimmons safely.

This delicious, nutritious fruit was used frequently in the diets of local indigenous peoples, both for food and medicine, making persimmons an important part of our regional food system for thousands of years. Persimmon seeds have been found in refuse pits from Native American archaeological sites and were the most common fruit seed found in these digs. Persimmons were such an important fruit to some native people that it is believed there were even tribes growing orchards of persimmon trees. Native persimmons were most often eaten fresh or put into dishes like pemmican, breads and puddings, as well as medicinal uses. They were also dried for long-term storage as they do not store well fresh. There are also accounts of early European settlers and enslaved Africans in the South using persimmons to brew beer. With the myriad uses of this fruit, it is easy to see why it was so valued in these cultures.

Asian persimmons, Diospyros kika, are native to much of Asia and have been used in Chinese, Japanese, Korean and Indian cuisines, among others. The two main cultivated varieties of Asian persimmons, ‘Fuyu’ and ‘Hachiya,’ are the primary types you will see in markets in the US. ‘Fuyu’ are round and short like a tomato or small pumpkin. Though they do contain tannins, they are considered the non-astringent variety, meaning they have fewer tannins than astringent varieties. These can be eaten raw or cooked and are edible even when slightly firm, though they are still less astringent when fully ripened, when they become softer and much sweeter.

The ‘Hachiya’ is the astringent variety, so it must be eaten when extremely ripe and soft, dare I say mushy, to avoid the mouth-drying and puckering effects of its astringency. These are longer, almost acorn shaped. Because of their pudding-like texture when ripe, they are often used in baked goods and dishes where they will be cooked. In Japan, these are also traditionally peeled and air-dried to concentrate the sweetness in a dish called hoshigaki. You can find Asian persimmons of both types in specialty food stores (such as a local food co-op) or Asian grocery stores.

All types of persimmons have slightly different but very beautiful, bold orange colors—perfect for fall! As the colors indicate, these fruits are rich in phytochemicals—
compounds found in plant foods that give us health benefits and are typically linked to different pigments in plant foods. The phytochemicals found in persimmons include proanthocyanidin, polyphenols, carotenoids (including beta-carotene), tannins, flavonoids, zeaxanthin, anthocyanidin, catechin and betulinic acid. The high antioxidant activity may link consumption of foods such as persimmons with decreased risk of heart disease, high blood pressure and some cancers along with promoting healthy cholesterol levels, blood sugar regulation and eye health.

One of the most nutrient-dense native fruits, persimmons are also packed with vitamins and minerals, offering good sources of magnesium, iron, zinc, copper,
manganese, vitamin C, potassium and calcium, as well as fiber. The American persimmon is slightly higher in nutrients than the Asian persimmon, though both are a great way to get nutrients and health-promoting phytochemicals.

The astringent property of persimmons can actually be used for good. There has been documented use of persimmons in various healing traditions, including Traditional Chinese Medicine, Appalachian folk herbalism and Native American medicine, using different parts of the plant to help treat diarrhea, excess mucus, nausea and vomiting, and coughs.

If you come across these orange jewels in a market or in the wild, there is so much you can do with them. Use soft, ripe persimmons of any type cooked into quick
breads and cornbreads, puddings, scones, cakes, pies, stews, jams and preserves, BBQ sauce, oatmeals or porridges like congee, and in chutney. Ripe but firm ‘Fuyu’ persimmons can be sliced and eaten raw like an apple or on yogurt, salads and more. These also have a tradition of being pickled and fermented, especially in Japan. Either type can be dried, creating a delicious sweet treat to be enjoyed all year long.

Once you have enjoyed a truly perfect persimmon, you will look forward to their arrival each fall and will be on the hunt for plentiful sources and new ways to use them in your kitchen. You may even be inspired to plant a few American persimmon trees and continue the botanical and culinary heritage of this dynamite fruit that has persisted in the region for millenia. It is the “fruit of the gods,” after all!