The Persimmon is a highly appreciated fruit for its organoleptic and nutritional qualities. Yellowish, reddish or orange in color – when ripe – it has a thin, smooth skin. The best time to consume it is when the fruit is ripe, since it presents its best taste qualities. There are several varieties of persimmons, with different shapes, colors and tastes. Among them, the Sharon variety stands out, which reduces the tannin content and makes it possible to consume it before it is ripe.     

Its origin is centered in China and Japan. Currently, the main producers of persimmons are Israel, Spain (Levante and southwestern zone), Italy and Japan.    

The persimmon has important dietary properties, especially due to its high content of vitamins A and C. This fruit provides energy and promotes cell renewal in the body.

The pulp has an exquisite flavor when eaten alone at the moment of optimum ripeness. It can also be served with cream, vanilla ice cream or yogurt, or combined with other fruits such as bananas, grapes, pears, oranges or melons. Persimmon is a prized ingredient for making creams, jellies, jams and juices. This fruit can also be served in fruit salads, smoothies, or as a component of tasty desserts.    

It is advisable to keep the persimmon in a cool or refrigerated place until it is ripe, the ideal time to consume it and enjoy its pleasant flavour.