How to Know When a Persimmon Is Ripe

Persimmons, hailing from the Diospyros genus, come in two forms: astringent and non-astringent. Classified as a tropical specialty fruit, oriental and American persimmon varieties are grown for mass production and in home gardens. Most persimmons mature between September and November; however, depending on the variety grown, further steps must be taken to achieve perfectly ripened fruit. Persimmons, known as the "Fruit of the Gods," can be eaten fresh or baked into breads, cookies and pudding recipes.

Determine the persimmon's variety. Astringent varieties, such as Maru, Hachiya, American and Korean, must be softened and cured to remove the astringent tannins that cause an undesirable flavor. Non-astringent varieties, such as Fuyu, Jiro and Hanagosho can be eaten straight off the tree because they do not possess astringent qualities that affect flavor.

Check the color of the persimmon. Ripened fruit ranges in color from golden orange to reddish orange, with the exception of Maru persimmons, which are greenish-yellow when ripe.

Feel the fruit to determine texture. Non-astringent persimmon varieties should be firm to the touch, while astringent varieties should be somewhat soft to the touch.

Taste the fruit for ripeness. Unripened astringent persimmons have little flavor and tend to dry out the mouth after biting. Ripened fruits, both astringent and non-astringent, are sweet and have a pear-like mealy texture when eaten fresh.

Persimmons, which bruise easily, should be handled with care.

Store persimmons in the refrigerator. They can also be pureed and frozen or peeled and frozen whole.