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The Non-Astringent Persimmon
 Also known as the Sweet Persimmon
The Sweet Persimmon is round, with a diameter of around
10cm. The fruit has a slightly flattened top that holds their
green stem (calyx). They range in colour from pale orange to
a deep red-orange.
Sweet Persimmons can be eaten when crisp and crunchy
or when soft depending on consumer preference.
Sweet Persimmons peel is edible.
The Sweet Persimmon was introduced in Australia in 1977
and is now available in Supermarkets and all good fruit stores.
Sweet Persimmons (Persimmons) are the main variety
available in Australia, forming the majority of the Australian
Persimmon crop. Main variety grown in Australia is Fuyu
The Astringent Persimmon
Astringent Persimmons are large, heart shaped fruits, ranging
in colour from pale orange to deep red-orange.
Well known to older generations, Astringent Persimmons
need to be harvested once fully mature and are ready for
eating when the flesh is soft, jelly-like and very sweet. If this
variety is eaten too early, the astringency will be unpleasant. They range from a light yellow-orange a bright red-orange
and vary in shape from round to elongated and heart-shaped.
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