Knowing the right moment to harvest your persimmons is the secret to enjoying their sweet, honeyed flavor. This guide will show you exactly when to pick persimmons for perfect ripeness every time. If you pick them too early, you’ll be left with a mouth-puckering, astringent experience. Too late, and you might find a mushy mess on the ground. But get it right, and you’re rewarded with one of autumn’s finest fruits.
The timing depends greatly on the type of persimmon you’re growing. The two main categories, astringent and non-astringent, have very different rules for the perfect harvest. Let’s break it down so you can confidently pluck your fruit at its peak.
When to Pick Persimmons
This is the core question. The simple answer is that non-astringent persimmons are picked when firm and astringent ones are picked when soft. But there’s more nuance to it, involving color, feel, and even the weather. Your goal is to harvest at the point where the fruit has reached its full sweetness potential, whether that means eating it immediately or letting it soften further indoors.
First, you need to identify which kind of persimmon tree you have.
Identifying Your Persimmon Type
This is the most important first step. Picking rules are useless if you don’t know what you’re harvesting.
* Astringent Varieties: These need to be completely, jelly-soft ripe before they lose their astringency and become sweet. Common examples include:
* Hachiya: The classic acorn-shaped, deep orange persimmon.
* Saijo: A smaller, elongated fruit known for exceptional sweetness.
* American Persimmon: Native smaller fruits, usually wild or heirloom.
* Non-Astringent Varieties: These can be eaten crisp and firm, like an apple, and sweeten up while still hard. Common examples include:
* Fuyu: The squat, tomato-shaped, and most common non-astringent type.
* Jiro: Similar to Fuyu, with a slightly flatter shape.
* Sharon Fruit: A marketed name for a specific seedless variety.
If you’re unsure, assume it’s astringent until proven otherwise. Hachiya types are very common in home gardens.
Signs of Ripeness for Astringent Persimmons (Like Hachiya)
You are almost never picking an astringent persimmon to eat that same day. You are harvesting it to finish ripening safely off the tree. Look for these cues:
* Deep, Uniform Color: The skin changes from light yellow-orange to a rich, fiery orange or even reddish-orange. No green should remain at the stem end.
* Slightly Soft Shoulders: Gently squeeze the sides of the fruit. It should give a little, feeling like a ripe peach. It won’t be jelly-soft yet, but it shouldn’t be rock hard.
* Easy Separation: The fruit should detach from the branch with a gentle, twisting lift. If you have to tug hard, it’s not ready.
* Glossy Skin Turns Dull: The shiny skin becomes more matte as it matures.
Once picked, these persimmons need to soften at room temperature until the interior is a shimmering, jelly-like consistency. This process is called bletting.
How to Ripen Astringent Persimmons After Picking
If your picked Hachiya is still firm, don’t worry. You can speed up the ripening.
1. Place them in a plain paper bag with a banana or apple. These fruits release ethylene gas, a natural ripening agent.
2. Fold the top of the bag closed and leave it at room temperature.
3. Check daily. They should become soft within 2-4 days.
4. Once fully soft, eat immediately or refrigerate for a few days.
Signs of Ripeness for Non-Astringent Persimmons (Like Fuyu)
These are much more forgiving and can be enjoyed over a longer window. You have two options: pick them crisp or pick them soft.
* For Crisp Eating: Harvest when the fruit is fully colored (a solid, deep orange) but still very firm to the touch, like an apple. The skin is still glossy. This is great for slicing into salads or eating out of hand.
* For Soft Eating: If you prefer a softer texture, wait until the fruit yields slightly to gentle pressure, similar to a ripe peach. The color will be a deeper orange.
The great thing about Fuyus is you can pick them firm and let them soften on your counter, or leave them on the tree to soften. They are never astringent, even when firm.
The Role of Weather and Timing
Mother Nature plays a big part in your harvest schedule.
* First Frost: For many astringent types, especially American persimmons, a light frost is said to improve sweetness and accelerate ripening. It’s not strictly necessary, but it’s a traditional marker.
* Fall Winds and Rain: Persimmons are soft when ripe and can bruise or fall in storms. It’s often better to pick astringent types just before a big storm if they are colored and slightly soft.
* Day Length: As days shorten in autumn, the fruit signals it’s time to ripen. Most persimmons are ready from late September through November, depending on your climate.
Step-by-Step Guide to Harvesting
Doing it the right way prevents damage to the fruit and the tree.
1. Gather Tools: Use sharp pruning shears or garden scissors. For high branches, a fruit picker basket on a pole is invaluable.
2. Check for Ripeness: Use the color and softness tests above for your persimmon type.
3. Cut, Don’t Pull: Snip the stem about half an inch above the fruit’s cap (calyx). Don’t pull or twist hard, as this can tear the branch and affect next year’s buds.
4. Handle with Care: Place fruits gently into a shallow basket or tray. Don’t pile them deep, as the weight can bruise the bottom fruits.
5. Sort Immediately: Separate any damaged or overripe fruits to use first. Place firm, intact fruits in a single layer for storage or ripening.
How to Store Your Harvest
Proper storage extends your enjoyment for weeks or even months.
* Firm, Non-Astringent Persimmons (Fuyu): Store them in the crisper drawer of your refrigerator. They can last for several weeks when kept cold and firm.
* Ripe, Soft Persimmons (Any Type): Once fully soft, they are highly perishable. Refrigerate them and consume within 2-3 days.
* Freezing for Pulp: This is an excellent trick, especially for astringent types. Simply remove the green calyx, place whole soft persimmons in a freezer bag, and freeze. Thaw when needed; the skin slips right off and you have perfect pulp for baking.
Troubleshooting Common Problems
* Fruit Drops While Hard: This is often due to incomplete pollination or a natural thinning by the tree. It’s normal for some immature fruit to drop in early summer.
* Birds Eating the Fruit: Birds love ripe persimmons. Use bird netting draped over the tree as the fruit begins to color.
* Still Astringent After Softening: If your Hachiya is soft but still makes your mouth pucker, it might have been picked far too early. The seeds need time on the tree to trigger the full reduction of tannins. Next year, leave them on longer until they are deeply colored.
FAQ: Your Persimmon Picking Questions Answered
Can you pick persimmons early?
You can, but it’s not ideal for astringent types. They may never develop full sweetness. Non-astringent types can be picked early and will ripen somewhat off the tree.
What is the best month to pick persimmons?
This varies by climate. In most temperate zones, look for ripe fruit from late September through November. Frost can be a helpful indicator.
How do you know when a Fuyu persimmon is ripe?
A Fuyu is ripe for crisp eating when it’s a deep orange and firm. For soft eating, wait until it yields to gentle pressure like a ripe peach.
Should persimmons be soft when picked?
Astringent persimmons should be starting to soften, especially at the sides. Non-astringent types can be picked rock hard or allowed to soften on the tree, depending on your texture preference.
What happens if you pick persimmons too early?
Astringent persimmons will remain unpleasantly astringent and may never sweeten properly. Non-astringent types will be bland and less sweet but may still become edible with time.
The joy of growing persimmons is fully realized at harvest. By paying attention to the type, the color, and the feel of the fruit, you’ll master the timing. Remember, the patience you show in waiting for that perfect hue and gentle give will be rewarded with an incredible, sweet flavor that marks the height of the autumn season. Keep these tips in hand, and your next persimmon harvest will be your best yet.