FoodLink - Purdue Extension


Diospyros virginiana
Available from October to February


Native persimmon varieties produce fruit that is close to the size of a plum. Most native varieties must be completely ripe and soft before they lose enough astringency to be eaten. 

The flavor and quality is also variable, ranging anywhere from a flat, insipid flavor to good, sweet, quite delectable quality. In most cases the flesh is very pungent and astringent, and until the fruit is soft ripe it will pucker the mouth. But fully ripe persimmons are sweet and mellow.

Even Golden — ripens in mid-September in southern Indiana, is of excellent quality and firmness. Size is medium and fruits contain 3-8 seeds; one of the oldest cultivated varieties. Very productive.

John Rick — ripens in early October in southern Indi­ ana. Is also of excellent flavor and firmness, is larger than Early Golden. Fruit contains 2-8 seeds. Produc­ tive.

Woolbright — ripens in early October. Excellent flavor but soft, splitting when it falls. Fruit large with 2-8 seeds. Productive.

Miller — good late variety. Flavor good, texture firm, size large with 2-8 seeds. Productive.

Killen — ripens in early October, flavor good, texture firm, size medium, moderately productive.

Ennis — seedless variety, ripening in mid-October. Excellent flavor, soft texture, medium size, moder­ ately productive.


Persimmons are utilized in many ways. They are eaten fresh, and when fully ripened have a delightfully sweet flavor. Persimmons are also used in puddings, cookies, cakes, custard, sherbet and the like. The pulp is prepared from fully ripened persimmons, which have been washed and had the calyx removed. The fruit is crushed through a colander or food mill to separate the pulp from the seeds and skin. The pulp then may be used immediately or frozen for use later. Stainless steel or non-metallic utensils should be used where possible.


Short-Term Storage

Persimmons will continue to ripen after harvested. It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.

Long-Term Storage

Persimmons can be frozen or dried.

Learn more about freezing persimmons.

Learn more about drying fruit.

Freeze persimmons for year round use.

Quick Fact

Persimmons are an excellent source of Vitamin A.  

Nutrition Information

Serving Size

1 whole





Total Calories






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Food Safety Tips

Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.

Follow the safe food guidelines for all fresh produce.

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