Below is a list of all known varieties for Persimmon. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Chocolate (Maru) | An "astringent" persimmon. When pollinated, the flesh is "chocolate" brown, non-astringent, and has a rich, sweet, "spicy" flavor. |
| CoffeeCake (Nishimura Wase) | An "astringent" persimmon. When pollinated, the flesh is "coffee-colored," non-astringent, and has a rich, sweet, "spicy" flavor. |
| Fuyu | The most popular non-astringent persimmon. Squat, round, and flat-bottomed. Can be eaten firm like an apple. Crisp, sweet, and mild flavor. |
| Giombo | A "gourmet," "astringent" persimmon. Large, cone-shaped. When soft, the flesh is "melting" and has an exceptionally rich, sweet, "sugar-cane" flavor. |
| Gosho | A "non-astringent" persimmon. Large, flat, "Fuyu-type." Crisp, sweet, and has a good, mild flavor. |
| Great Wall | A "astringent" persimmon. Small, flat. When soft, the flesh is "melting" and has a rich, sweet, "classic" flavor. |
| Hachiya | The most common astringent persimmon. Acorn-shaped. Must be eaten when fully soft and jelly-like, or it is unpleasantly tannic. Rich, sweet, and pulpy when ripe. |
| Honan Red | A "astringent" persimmon. Small, "Hachiya-type." When soft, the flesh is "melting" and has a rich, sweet, "classic" flavor. |
| Izu | A "non-astringent" persimmon. Medium, flat, "Fuyu-type." Crisp, sweet, and has a good, mild flavor. An early-ripening variety. |
| Jiro | A popular non-astringent (like Fuyu) variety. Squat and slightly flattened, with four shallow grooves. Sweet, mild, and crisp. |
| Maekawa Jiro | A "non-astringent" persimmon. Large, flat, "Fuyu-type." Crisp, sweet, and has a good, mild flavor. |
| Matsumoto Wase | A "non-astringent" persimmon. Large, flat, "Fuyu-type." Crisp, sweet, and has a good, mild flavor. Ripens earlier than Fuyu. |
| Meader | American Persimmon (Diospyros virginiana 'Meader') is an amazing plant species with sweet, edible fruit. This deciduous tree can grow up to 60 feet tall and 40 feet wide, but with pruning it can be kept smaller. The fruit is round and orange-yellow, ripening in the fall. It is a great choice for a home garden, as it is relatively low-maintenance and resistant to most pests and diseases. Plus, the fruit is delicious and can be eaten fresh or used in jams, jellies, and pies. It is a great addition |
| Nikita's Gift | A "hybrid" persimmon. Medium, "Hachiya-type." When soft, the flesh is "melting" and has a rich, sweet, "complex" flavor. Cold-hardy. |
| Ormond | A large, "Hachiya-type" astringent persimmon. When soft, the flesh is "melting" and has a rich, sweet, "classic" flavor. |
| Persimmon | A variety of persimmon, likely a regional or local cultivar, with standard persimmon characteristics. |
| Persimmon Fuyu | A non-astringent Japanese variety of persimmon (*Diospyros kaki*), which can be eaten while still firm, having a mild, sweet flavor. |
| Persimmon Hachiya | The dominant astringent Japanese variety (*Diospyros kaki*), which must be fully soft before eating, known for its rich, sweet, jelly-like texture. |
| Rojo Brillante | An astringent variety from Spain. Large, bright red-orange fruit. Often sold after a C02 treatment to remove astringency, making it edible while still firm. |
| Saijo | An astringent variety, often considered the "king" of persimmons for flavor. Small, cone-shaped fruit. When soft, it has an exceptionally sweet, honey-like, rich flavor. |
| Sheng | A large, "Hachiya-type" astringent persimmon. When soft, the flesh is "melting" and has a rich, sweet, "classic" flavor. |
| Smith's Best | A "non-astringent" persimmon. Large, flat, "Fuyu-type." Crisp, sweet, and has a good, mild flavor. |
| Suruga | A "non-astringent" persimmon. Large, flat, "Fuyu-type." Crisp, sweet, and has a good, mild flavor. |
| Triumph | A small, "Hachiya-type" astringent persimmon. When soft, the flesh is "melting" and has a rich, sweet, "classic" flavor. |
| Tsurunoko | A small, "Hachiya-type" astringent persimmon. When soft, the flesh is "melting" and has a rich, sweet, "classic" flavor. |
| Yamato Hyakume | A "astringent" persimmon. When pollinated, the flesh is "chocolate" brown, non-astringent, and has a rich, sweet, "spicy" flavor. |
| Yates | A "American" persimmon. Small, "native" variety. When soft, the flesh is "melting" and has a rich, sweet, "complex" flavor. Very cold-hardy. |