How Can I Tell If Persimmons Are Ripe?

Types

• In the United States, two species of persimmons grow in gardens or orchards. The native American or common persimmon (Diospyros virginiana) grows in the forests of the eastern third of the nation and tolerates colder winter climates. Oriental or Japanese persimmons (D. kaki) are native to China but are the usual persimmons sold in supermarkets. Far more cultivars of Oriental persimmons exist, with lots of variation in ripe fruit color, size and flesh flavor. Knowing which species or cultivar of persimmon tree helps you better understand how to determine when the fruits are ripe and ready for harvest.
  
  

Ripening Differences

• Depending on cultivar, Oriental persimmon trees develop fruits that are naturally astringent or non-astringent. Astringent varieties remain rather tart until the ripen very late in fall, and only then does the flesh finally attain widespread sweetness. Non-astringent persimmons produce milder, sweeter flesh more consistently and much earlier in development on the tree. American persimmons are astringent, and don't become very sweet until mid-fall when temperatures stay rather chilly and frosts occur.
  
  

Ripeness Tests

• Ripeness cues differ between persimmon tree species, and solely relying on fruit color is not a reliable test for when to harvest. Fruit color varies among trees, and fruits that develop without seeds are lighter in color when ripe compared with fruits with seeds. This is why knowing the tree cultivar helps you know what the expected ripe fruit color is, so there is no guessing. Persimmons are harvest-ready when their firmness switches from firm/hard to slightly soft. Fruits may be picked firm/hard at a time when they are expected to be ripe -- based on skin color -- and allowed to further ripen and soften slightly on the table before eating. Taking one fruit from the tree to cut open and taste always help you gauge the ripeness of all fruits on a tree.
  
  

Harvesting

• Persimmons store well once picked from the tree as long as they don't sustain damage. Do not tear or pull a fruit off the tree. Instead, use a hand pruners and carefully clip the fruit's stem from the branch. Gently place harvested fruits in the bucket, as they can bruise easily. Mature, firm-skinned astringent persimmons may be stored in the refrigerator for up to a month, or frozen for up to six months. Non-astringent fruits may also be refrigerated, but will continue to further soften, more profoundly and more quickly than astringent types.
  
  

In the Market

• In the U.S., persimmons come into season from September to December. A firm, lighter-colored persimmon at a market booth may be less ripe than those with richer orange skin and a slightly softer feel. Fruits already with a slight soft skin should be used before any that are firmer. Letting the fruits sit on the counter will allow them to further ripen and soften a bit for eating a week later.