Collection: Persimmons

Asian persimmons (Diospyros kaki) generally produce larger fruit and include both astringent and non-astringent varieties. Non-astringent types can be eaten crisp like an apple, while astringent varieties must usually become fully soft and ripe before eating.

American persimmons (Diospyros virginiana) produce smaller fruit and are typically astringent, becoming exceptionally sweet and richly flavoured once fully ripe and soft. American persimmons are also considerably more cold hardy than Asian types.