Persimmon is the name of many kinds of small trees that produce yellowish or orange fruits. The pulpy, edible fruits are also called persimmons. Two kinds of persimmon trees are grown commercially for their fruits. They are the kaki or Japanese persimmon and the common persimmon. The kaki is native to central and northern China. The common persimmon is native to the southeastern United States. Both the kaki and the common persimmon are grown in the United States. The kaki is more important commercially. It has large, shiny, dark green leaves and yellowish-green flowers. The trunk is usually straight, but the branches twist.
Persimmon fruits are round or egg-shaped and range from 1/2 to 2 inches (1 to 5 centimeters) in diameter. They usually are yellowish or orange but may be streaked with red. They contain a strong astringent that causes a person’s mouth to pucker. A persimmon tastes best when it is so ripe that it looks wrinkled and almost spoiled. Then it has a sweet, fruity flavor. Native Americans made a kind of bread by mixing persimmon pulp with crushed corn.
