|Articles|January 6, 2023

Persimmon cultivars

Fun fact! Cultivars of persimmon are classified as either astringent or non-astringent. Click to learn more!

Cultivars of persimmon are classified as either astringent or non-astringent, with astringent persimmons needing to be completely ripe and really soft to be palatable. Non-astringent cultivars on the other hand are firm when ripe and can be eaten either firm or more ripened.

Source: https://www.agmrc.org/commodities-products/fruits/persimmon

From ingredient science to consumer trends, get the intel you need to stay competitive in the nutrition space—subscribe now to Nutritional Outlook.

Subscribe Now!