Dried Persimmon Fruit: A Year-round Available Product

Persimmons (Diospyros kaki) are known for their sweet and flavorful taste. They are native to Asia, specifically China, and were first grown in Florida in the 1870s. Persimmons are still not as popular in the United States as other fruits, but interest has been growing in recent years. Persimmon fruit are generally classified into astringent and non-astringent types. Astringent varieties can have adverse health effects caused by tannins and must be fully ripe (soft) or artificially treated to remove astringency. Drying is a common method to preserve and extend the shelf life of persimmons while also enhancing the flavor, color, and nutritional value of persimmons. There are different methods to dry persimmons, including traditional and modern methods.

This document is HS1479, one of a series of the Horticultural Sciences Department, UF/IFAS Extension. Original publication date April 2024. Visit the EDIS website at https://edis.ifas.ufl.edu for the currently supported version of this publication. 

© 2024 UF/IFAS. This publication is licensed under CC BY-NC-ND 4.0