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Why I loathed them: The skin is tough and needs to be peeled, and even once it was peeled, I didn't like the taste.  Whether it was a harder persimmon, or a ripen one, I was not a
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#1 of 15 from 15 Fruits & Veggies That I Loathed As A Kid But Love Now by
About this food


 persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit of a number of species of trees of the genus Diospyros in the ebony wood family (Ebenaceae). The word persimmon is derived from putchaminpasiminan, or pessamin, from Powhatan, an Algonquian language (related to BlackfootCree and Mohican) of the eastern United States, meaning "a dry fruit". Persimmons are generally light yellow-orange to dark red-orange in color, and depending on the species, vary in size from 1.5-9 cm (0.5-4 in) diameter, and may be spherical, acorn-, or pumpkin-shaped. Thecalyx often remains attached to the fruit after harvesting, but becomes easier to remove as it ripens. They are high inglucose, with a balanced protein profile, and possess various medicinal and chemical uses. While the persimmon fruit is not considered a "common berry" it is in fact a "true berry" by definition.

Commercially, there are generally two types of persimmon fruit: astringent and non-astringent.

The heart-shaped Hachiya is the most common variety of astringent persimmon. Astringent persimmons contain very high levels of soluble tannins and are unpalatable if eaten before softening. The astringency of tannins is removed through ripening by exposure to light over several days, ...

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