Persimmon

柿

An autumn staple so nutritious that a Japanese proverb says 'When persimmons turn red, doctors turn pale.' Wakayama Prefecture ranks first nationally. There are sweet and astringent varieties; astringent ones are treated with alcohol or carbon dioxide to remove tannins. Dried persimmons (hoshigaki) are a traditional preserved food made from astringent varieties

Taste & Texture

Sweet persimmons have high sugar content with a rich, honey-like sweetness. Astringent varieties develop a mellow sweetness after tannin removal. Dried persimmons concentrate the sweetness even further

Season

MONTHLY AVAILABILITY

Oct - Nov

PEAK

Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec

※ Season is based on domestic field-grown availability

Persimmon Varieties

Fuyu Persimmon

Fuyu is Japan's most widely grown sweet persimmon cultivar and the dominant variety in North American supermarkets. A PCNA (Pollination-Constant Non-Astringent) persimmon, it loses its astringency naturally on the tree without any chemical treatment, delivering a crisp, apple-like texture and high Brix (15–18°Bx) when eaten fresh. The cultivar originated in present-day Mizuho City, Gifu Prefecture, in the mid-19th century and is sold simply as 'Fuyu' in grocery chains across California, the Pacific Northwest, Canada, Australia and Western Europe.

How to Choose

  • Choose persimmons with firmly attached stems and evenly orange-colored skin.

  • Heavy for their size, with glossy, taut skin.

  • Avoid fruits with bruises or dark spots.

How to Store

  • Store in a plastic bag in the refrigerator vegetable compartment.

  • Placing a damp paper towel over the stem helps prevent drying.

  • At room temperature, keep in a cool place and consume promptly.

Shelf life 2-3 weeks refrigerated, about 1 week at room temperature

* High ethylene producer — store separately from other produce.

See shelf life ranking →

Nutrition Facts

per 100g

ENERGY CONTENT

63

KCAL

0.4g

Protein

0.2g

Fat

15.9g

Carbs

1.6g

Fiber

70mg

Vitamin C

170mg

Potassium

0.2mg

Iron

9mg

Calcium

420μg

Beta-carotene

18μg

Folate

Source: Standard Tables of Food Composition in Japan (8th ed.) 2020

Wholesale Market Data

2023

MARKET INSIGHTS

CHEAPEST Apr ¥303/kg
BUSIEST Oct 28,509t
Volume (t)
In season
Price (yen/kg)

Source: MAFF Wholesale Market Survey for Fresh Produce (2023)

Production Ranking

Wakayama22.2%
Nara15.6%
Fukuoka8.9%
Gifu7.1%
Aichi5.9%
Others40.3%
10%+
5%+
2%+
0.1%+
None

Map data: National Land Numerical Information (MLIT Japan)
#
Prefecture
Harvest (t)
Share
1
Wakayama
37,900
22.2%
2
Nara
26,600
15.6%
3
Fukuoka
15,100
8.9%
4
Gifu
12,100
7.1%
5
Aichi
10,100
5.9%

Source: MAFF Crop Statistics / Agricultural Census (2023)

Top 5 Prefecture Harvest Trends (2018-2023)

Wakayama
Nara
Fukuoka
Gifu
Aichi
Explore more produce from Wakayama

Consumption Ranking

2024

National Average (annual spending per household)

¥1,024 /year
#
City
Annual Spending
1
Nara Nara
¥2,364
2
Gifu Gifu
¥1,765
3
Sapporo Hokkaido
¥1,461
4
Wakayama Wakayama
¥1,388
5
Takamatsu Kagawa
¥1,366

Source: Statistics Bureau Family Income and Expenditure Survey (2024, two-or-more-person households, prefectural capital cities)

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