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Persimmons (Diospyros kaki)

Catherine Campbell, , Jeanette Andrade, andWendy Wilber

Release Date: 9/23/2026

DOI: 10.32473/EDIS-FY1609-2026

Family and Consumer Sciences

Abstract

This one-page publication on persimmons is based on the Healthy Harvest series on Ask IFAS and discusses nutrition, taste and texture, cooking ideas, prep instructions, storage tips, and shelf life. Written by Catherine Campbell, Julia Graddy, Jeanette Andrade, and Wendy Wilber, and published by the UF/IFAS Department of Family, Youth and Community Sciences, September 2026.

About this Publication

This document is FCS3458, a publication of the Department of Family, Youth and Community Sciences, UF/IFAS Extension. Original publication date September 2026. Visit the Ask IFAS website at https://ask.ifas.ufl.edu for the currently supported version of this publication. © 2026 UF/IFAS. This publication is licensed under CC BY-NC-ND 4.0.

How to Cite

Campbell, C., Graddy, J., Andrade, J., & Wilber, W. (2026). Persimmons (Diospyros kaki). EDIS, 2026(5). https://doi.org/10.32473/edis-fy1609-2026

Authors

Catherine Campbell
Catherine Campbell
Contact
Specialist
University of Florida

assistant professor, community food systems, Department of Family, Youth and Community Sciences, Gainesville, FL

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Julia Graddy
Julia Graddy

undergraduate research assistant, Department of Family, Youth and Community Sciences, Gainesville, FL

Jeanette Andrade
Jeanette Andrade
Specialist
University of Florida

associate professor and director, UF Master of Science, Dietetic Internship (MS-DI) program, UF/IFAS Department of Food Science and Human Nutrition, Gainesville, FL

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Wendy Wilber
Wendy Wilber
Specialist
University of Florida

state program coordinator and Extension agent IV, UF/IFAS Extension Master Gardener Volunteer Program

View Wendy Wilber's Profile

Publication #FCS3458

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