Knowing exactly when to pick persimmons is the secret to enjoying their sweet, honey-like flavor. If you pick them to early, they’re unpleasantly astringent, but waiting for the perfect moment gives you a fantastic fruit. This guide will help you determine when are persimmons ready to pick for a perfectly ripe and ready harvest from your own tree.
The timing depends on the type of persimmon you’re growing and a few key visual and tactile clues. With a little observation, you can become an expert at harvesting persimmons at their peak.
When Are Persimmons Ready To Pick
There are two main types of persimmons, and they have very different rules for ripeness. Getting to know which kind you have is the first and most important step.
American Persimmons (Diospyros virginiana) are smaller, native fruits. They are intensely astringent when firm and only become edible when they are incredibly soft, almost mushy. You often need to wait until after a frost for them to fully sweeten.
Asian Persimmons (Diospyros kaki) are the larger, more common varieties found in home gardens. They fall into two categories:
* Astringent Varieties (like Hachiya): These are acorn-shaped and must be jelly-soft before eating.
* Non-Astringent Varieties (like Fuyu): These are squat and tomato-shaped and can be eaten while still crisp, like an apple.
The Universal Signs of Ripeness
No matter the type, these are the general indicators that your persimmons are getting close to ready.
* Deep, Rich Color: The fruit will turn from green or light yellow to a deep orange, almost reddish-orange hue. The color should be uniform.
* Slight Give: The fruit will soften. For astringent types, this means very soft. For non-astringent, it might just be a slight yield under gentle pressure.
* Easy Separation: A ripe persimmon will detach from the branch with a gentle, twisting lift. If you have to tug hard, it’s not ready.
* Wrinkled Skin: Some slight wrinkling or puckering at the calyx (the leafy star on top) is a great sign of concentrated sugars.
How to Test and Harvest Persimmons
Follow these simple steps to check and pick your fruit without causing damage.
1. Check the Calendar. Most persimmons ripen from late September through November, often after the tree has lost its leaves. Frost can improve sweetness, especially for American types.
2. Look at the Color. Ensure the fruit has lost all traces of green and has developed its full, final color.
3. Perform the Gentle Squeeze. Wear gloves to protect the fruit’s delicate skin. Apply very light pressure. For Fuyu types, look for a little give. For Hachiya, it should feel like a water balloon.
4. Test the Stem. Hold the fruit in your palm and twist it gently. If it comes away easily, it’s ripe. If not, leave it for another few days.
5. Use Pruners for Stubborn Stems. If the stem doesn’t twist off cleanly, use sharp, clean pruning shears to snip it, leaving a short stem attached to the fruit.
6. Handle with Care. Place harvested fruit gently into a shallow basket or tray. Do not pile them high, as the bottom ones can bruise.
What to Do With Underripe Persimmons
Picked a few too early? Don’t worry. You can ripen firm persimmons indoors.
* Place them in a paper bag with a banana or apple. These fruits release ethylene gas, which speeds up ripening.
* Keep them at room temperature and check daily for softness.
* For astringent varieties, you can also freeze a firm fruit solid. Thawing it mimics the ripening process and removes the astringency.
Storing Your Perfect Harvest
How you store persimmons depends on their ripeness and your plans.
* Firm, Non-Astringent Persimmons (Fuyu): Store them at room temperature if you’ll eat them within a few days. For longer storage, keep them in the refrigerator’s crisper drawer for up to a month.
* Soft, Ripe Persimmons (Any Type): These are highly perishable. Eat them immediately, or store them in the refrigerator for just 1-2 days.
* Freezing for Pulp: For very soft persimmons, scoop the pulp and freeze it in airtight containers or bags. This pulp is excellent for baking, smoothies, or sauces later on.
Common Problems and Solutions
Sometimes, things don’t go perfectly. Here’s how to troubleshoot.
* Fruit Drops While Still Hard: This is often due to incomplete pollination or a natural thinning by the tree. It can also happen in high wind. Ensure you have good pollination by planting compatible trees or attracting bees.
* Birds Eating the Fruit: Birds love ripe persimmons. Use bird netting to protect your crop as it begins to color.
* Internal Black Spots: Small black spots or streaks in the flesh are usually just seeds or harmless cosmetic issues from the weather. The fruit is still fine to eat.
* Mushy or Fermented Flavor: This means the fruit is overripe. It’s best to compost these and harvest a little earlier next time.
FAQ: Your Persimmon Harvest Questions Answered
Q: Can I pick persimmons before a frost?
A: Yes, especially for Asian varieties. While frost can help, it’s not strictly necessary. It’s better to pick based on color and softness than to wait for a frost that might not come.
Q: How do I know if my persimmon is astringent or non-astringent?
A: The shape is the biggest clue. Pointed, acorn-shaped fruits (Hachiya) are astringent. Flat, squat, tomato-shaped fruits (Fuyu) are non-astringent. If you’re unsure, take a tiny taste of the flesh when it’s firm. If it dries your mouth out, it’s astringent.
Q: Why are my persimmons still bitter after they softened?
A: They may have softened from being overripe or damaged, not from natural ripening on the tree. Astringent types really need to ripen fully on the branch or be treated with the paper bag method for the tannins to dissipate properly.
Q: How long does it take for persimmons to ripen after picking?
A: If they are already showing color, they can ripen at room temperature in a few days. Very green fruit may not ripen properly off the tree and could remain astringent.
Q: What’s the best way to eat a ripe Hachiya persimmon?
A: Wait until it is extremely soft. Then, cut off the top and scoop out the sweet, jelly-like pulp with a spoon. It’s nature’s perfect pudding. You can also blend the pulp into muffins or bread.
Knowing when to harvest takes the guesswork out of growing persimmons. By paying attention to the type of tree you have and looking for those clear signs of deep color and gentle softness, you’ll be rewarded with fruit at its absolute best. The patience required is always worth it for that first sweet, smooth bite of a perfectly ripe persimmon.