A century ago, when persimmon trees saw a surge in plantings, the astringent hachiya was the top cultivar. But despite the ...

Astringent and non-astringent are the two main types of persimmons. While non-astringent ones can be savoured while still ...

The traditional production of dried persimmons, or myotangaki, is now at its peak in Nanbu Town, Aomori Prefecture. Residents gather to peel astringent persimmons and hang them on strings.

Choose fruit that feels supple when gently pressed. Unlike ‘astringent’ varieties of persimmon, that need to ripen until really soft, Sharon fruit can be eaten while firm, skin, seeds and all.