Persimmon
Diospyros kaki L.f.
Persimmon (Diospyros kaki) is a tree of the ebony family; the ripe fruit is orange-red, richly sweet (or astringent when unripe) and rich in beta-carotene, vitamin A and C, eaten fresh or dried.
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Ripe persimmonOverview
Persimmon is a deciduous tree 5–15 m tall with a rounded crown; its simple oval leaves are glossy above and turn yellow-red in autumn. Small pale-yellow flowers give way to flattened spherical berries 4–8 cm across, orange-red when ripe; some cultivars are sweet and eaten at once while astringent types must be ripened or treated. Ripe fruit contains 4–8 flat brown seeds.
Persimmon originated in China and has been cultivated for over 2,000 years; in Vietnam it is grown in Đà Lạt, Mộc Châu, Lạng Sơn and Hà Giang. The fruit is eaten soft-ripe, dried (wind-dried persimmon) or soaked to remove astringency; the leaves are brewed as tea and unripe fruit is used in traditional medicine. Ripe persimmon is a good source of beta-carotene and fibre.
Distribution & origin
Share of recorded occurrences by region- China40%
- Japan & Korea20%
- Vietnam10%
- Others30%
Chemical composition
Relative content in agarwood resin- Beta-caroteneVitamin A precursor35%
- TanninsAstringency in unripe fruit30%
- Dietary fibreSupports digestion35%
Uses
- Ripe fruit eaten fresh
- Dried and soaked persimmon
- Leaves brewed as tea; unripe fruit in medicine
Properties
- Taste
- Richly sweet; astringent types need ripening
- Value
- Rich in beta-carotene and vitamin A
Habitat & conservation
Cool temperate to subtropical with cold winters; well-drained soil.
Conservation
Widely cultivated in East Asia; not threatened.
References
- 1Kew Science – Plants of the World Online: Diospyros kaki — Kew (Plants of the World Online), 2026
- 2Wikipedia – Diospyros kaki — Wikipedia, 2026