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You basically need to follow that dogma to a tee minus a few exceptions. Tricky, yes. But that’s the case for persimmons as you can see here. As far as learning more and more about persimmon varieties, though, the one thing you have to keep in mind is this — not all “varieties” are alike! And we don’t mean necessarily by how they look.

Yes, Apples Can Have Varying “Tastes,” But THESE Persimmon Varieties Will SHOCK You

Lest we forget…. We’re not talking about apples. Obviously. The persimmon is one of those rare varieties of fruit that will perplex you like no other, but one thing’s for sure — you’ll love these. They’re very healthy for you, but hard to know what you’re getting when shopping. Here’s what you need to know about persimmon varieties:

Thankfully, here in the West, we have it pretty easy — there are only two varieties — Fuyu and Hachiya. Fuyu is the type of persimmon that’s generally always sweet and can be eaten when firm, very much like an apple. And this is a fruit resembling a tomato! Hachiya persimmons, though, generally are quite ‘tangy’, rough to the taste when firm. You’ve got to wait for those suckers to soften up a bit before you can bite into them.

Go to the orient, though, and you’re in trouble — there are at least a dozen persimmon varieties out there:

  • Jiropersimmon varieties
  • Izu
  • Hanagosho
  • Midia
  • Suruga
  • Shogatsu
  • Tanenashi
  • Eureka
  • Tamopan
  • Gailey

The first six are considered among the sweet kind. So pay attention.

Need more help and differentiation? Check it out: Triumph persimmons (also known as Sharons) tend to be quite sweet when sold in the market. However…. If you get those kind of persimmons straight from the tree, pucker up. If you really want to know which varieties will make you suck out of a straw, find the varieties out there that are seedless and more orange-yellowish in color. The good thing is if you wait enough, those tangy ones get seeded and darker…and taste tremendous. Some of those varieties are as follows:

  • Giombo
  • Hyakume
  • Nishimura Wase
  • Rama Forte
  • Luiz de Queiroz
  • Chocolate (yes, that’s the variety name)

It’s a Journey With the Persimmon Variety, so It’ll Be a Good One

The good thing is — astringent or sweet, it doesn’t matter. Persimmons are fantastic for you. If they’re a bit tangy, wait for them to ripen. If you can’t wait, slice them up and throw in a salad. Golden gate approves.