Introduced only by the end of the 18th century in Brazil, the persimmon became one of the 20 most consumed fruits in the country, although with short production period and consumption during part of the year. It’s the most important fruit of its genus, there are other american species, but without commercial significance.

 

The persimmon tree is cultivated mainly is the states of São Paulo, Rio Grande do Sul, Paraná and Minas Gerais, being São Paulo the largest producer. There are many varieties with different shapes, sizes and colours, but there are also different types within the same species: one is tannic, the other without tannin or sweet, and a third which is variable, being tannic when seedless and sweet when with seeds.

 

The persimmons tannin is what causes the mouth to pucker, if eaten when not yet ripe. The fruits size is variable, generally the flat shape is the most common. Beside from its most common consumption, in natural, the persimmon can also be transformed into raisin. Curiosity: Diospyros origins from greek and means “food from Zeus”.