A persimmon is an edible fruit that grows on a variety of trees in the genus Diospyros. The most widely cultivated among these is the Diospyros kaki, or the Asian persimmon. When ripe, persimmons range in color from light yellow to dark red-orange, and they range in size and shape too. Some are rounded, while others are heart- or pumpkin-shaped. Persimmons are a type of berry, specifically, and they are relatively low in calories, making them a good choice for weight loss or weight management. They are also valued for their antioxidant qualities, high fiber content, and possible anti-inflammatory abilities.

Persimmons are astringent until fully ripe and are yellow, orange, or dark-brown in color. There are two types of persimmon fruit: astringent and non-astringent. The astringent variety is high in tannins and can be unpleasantly bitter if eaten before it is fully ripe. The non-astringent variety is sweeter and can be eaten when it is still firm.

To eat a persimmon, you can slice it in half and scoop out the flesh with a spoon, or you can peel it and slice it into wedges. You can also use persimmons in sweet recipes, such as pies, cakes, and puddings. When selecting a persimmon, look for one that is soft to the touch and has a deep color.