Our Guide to Persimmons and Their Vast Array of Flavors

Persimmon season – it doesn’t come often enough. Persimmon is a seasonal fruit exclusive to the fall and a small part of winter. The good news: waiting for the 2025 persimmon season is over. Supplies from California have officially made their way to the east coast, meaning we finally get to enjoy everything the season has to offer. Learn more about the category, including the varieties, flavors, and their uses, by reading on:

Astringent vs Non-Astringent Persimmons

Persimmon varieties are generally referred to as astringent or non-astringent. Astringent varieties are extremely bitter when firm and must be fully ripened to a jelly-soft stage before they are consumed. Non-astringent varieties can be eaten firm or soft.

Chocolate Persimmon

• What is a Chocolate Persimmon: Chocolate persimmons are extremely similar to a fuyu. They are petite and round with vivid orange skin. The only difference is that chocolate persimmons hold quite a surprise on the inside – their flesh is naturally streaked with brown flecks. They also have seeds due to pollination.
• Flavor: Chocolate persimmons get their name from their look, not flavor. They have a more complex flavor profile compared to other persimmon varieties. Chocolate persimmons have a sweet flavor, with notes of nutmeg and spice.
• Astringency: They are astringent when firm unless the fruit has been pollinated. Only pollinated fruit is typically shipped for commercial use.
• Availability: September to October out of California.
• Professional Uses: Chocolate persimmons are best enjoyed out-of-hand.

Fuyu Persimmon

• What is a Fuyu Persimmon: Fuyu persimmon have glossy orange skin. You may notice brown spots but don’t worry – brown spots are not a sign of defects in fuyus. These spots are the result of naturally occurring sugars within the fruit.
• Flavor: The flavors of fuyu are reminiscent of mango, peach, and honey.
• Astringency: Fuyus are a non-astringent variety that is mostly seedless.
• Availability: October to November out of California.
• Professional Uses: Fuyus are delicious out of hand, but they are one of the best varieties when a slice-able fruit for salads and cheese plates is desired.

‘Rojo Brillante’ Persimmon

• What is a ‘Rojo Brillante’ Persimmon: ‘Rojo Brillante’ persimmon, also known as kaki, are a large and elongated persimmon variety. They are well established in the Asian market but have been emerging in the global market for its versatility and its ability to be eaten when firm or soft.
• Flavor: ‘Rojo Brillante’ persimmon combines the flavor of a Hachiya with the versatility of a fuyu. Its flavor is peach-like with hints of star anise.
• Astringency: Its astringency is removed with a natural process using CO2.
• Availability: November to January from JVI Imports.
• Professional Uses: They are popularly eaten out of hand but are often used in dessert applications as well.

Sharon Fruit

• What is Sharon Fruit: Sharon fruit is distinct because of its shape. It’s squatter and more squarish compared to other persimmon varieties. It has a vivid reddish skin and bright orange flesh.
• Flavor: Sharon fruit has a sweet and bright flavor profile.
• Astringency: Sharon fruit are treated postharvest to remove astringency. After treatment, the fruit can be eaten either hard or soft.
• Availability: December to January out of Spain.
• Professional Uses: Sharon fruit is most often used when firm, similar to a fuyu. It’s excellent in applications like salads and desserts.