The Difference Between Astringent & Non-Astringent Persimmon

When working with the persimmon category, there’s one word you’ll often hear: astringency. To best work with the category, it’s important to understand what is astringency, what varieties are astringent, and what that means for the fruit.

What are Persimmons?

First, let’s understand what persimmons are (just in case you don’t already know). Simply put, they are a category of specialty fruits. Persimmons are shiny, with waxy skin that is yellow-orange tinged with green, or a glossy reddish-orange, depending on the variety. Their flavor is sweet, rich and honeyed, similar to an apricot, with notes of warming spice. Their flesh ranges in texture depending on the ripeness. It can be firm and crisp like an apple, or very soft and jelly-like.

What is Astringency in Persimmons?

The answer is based on the concentration of tannins in persimmon and when those tannins become insoluble. Astringent persimmons have a high amount of tannin, resulting in dry mouth or numb tongues when consumed. As the fruit ripens, the amount of tannin also decreases, making the fruit safe for consumption.

What is the Difference Between Astringent and Non-Astringent Persimmon

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

Now, we’re sure you’re already asking yourself, what persimmon varieties are astringent and which ones aren’t? Here’s a breakdown to answer your question:

• Chocolate Persimmon: Chocolate Persimmon are astringent when firm unless the fruit has been pollinated. Only pollinated fruits, which tend to be petite and round, are selected for commercial shipping.
• Fuyu Persimmon: Fuyu persimmons are a non-astringent variety that is mostly seedless and can be eaten when firm.
• ‘Rojo Brillante’ Persimmon: Also known as kaki persimmon, ‘Rojo Brillante’ are an acorn shaped variety from JVI Imports. Rojo are technically astringent like the hachiya variety, but they undergo a ripening process that allows them to be eaten when firm and crisp OR when soft and fully ripe.
• Sharon Fruit: Sharon fruit is treated post harvest to remove astringency, which means the fruit can be eaten when both hard or soft.