Persimmons are a wonderful fruit for baking, dehydrating and eating; but knowledge on which types to plant and harvest, depending on your desired use, is important. Persimmons ripen from October to November and are very attractive trees that add beautiful color to any landscape in the fall. They are low maintenance and practically disease and pest free.

Baking Persimmons

You can allow astringent types, like Hachiya, to ripen to soft by letting them ripen on the tree or picking them when they are firm ripe and allowing them to soften at room temperature. Harvesting persimmons at the firm ripe stage will prevent losses, as birds and animals are not as likely to eat firm fruit. Astringent types are ideal for baking and dehydrating. Persimmon pudding and bread recipes call for astringent persimmons. Fruit should be ripened to jelly soft for baking. If you take a bite out of a firm astringent persimmon, prepare to pucker up!

Eating Persimmons

Harvest Japanese non-astringent types, like Fuyu, when fully colored. Cut the fruit from the spur with pruning shears, leaving the calyx (the green collar on the fruit) intact. Non-astringent persimmons are delicious when eaten firm ripe. They make a tasty accent on a salad, and compliment pork dishes nicely.