persimmon
Sign in to savethumb|Oriental persimmon fruit, whole and halved, of the firm cultivar 'fuyu' thumb|Persimmon fruit seed thumb|Persimmons on a tree at Bilpin, New South Wales
Article
30 sectionsContents
- Description
- Chemistry
- Taxonomy
- Selected species
- ''Diospyros kaki'' (Oriental persimmon)
- Varieties
- ''Diospyros lotus'' (date-plum)
- ''Diospyros decandra''
- ''Diospyros virginiana'' (American persimmon)
- Varieties
- ''Diospyros blancoi'' (velvet persimmon)
- ''Diospyros texana'' (Texas persimmon)
- Etymology
- Production
- Australia
- Azerbaijan
- India
- Israel
- Spain
- Taiwan
- United States
- Brazil
- Toxicity
- Nutrition
- Uses
- Dried
- Culture
- Diseases
- References
- External links
thumb|Oriental persimmon fruit, whole and halved, of the firm cultivar 'fuyu' thumb|Persimmon fruit seed thumb|Persimmons on a tree at Bilpin, New South Wales
The persimmon () is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the Chinese, Korean, and Japanese kaki persimmon, Diospyros kaki. In 2023, China produced 80% of the world's persimmons.