Our Persimmon Varieties

At Aviani Persimmon Farm, we grow both astringent and non-astringent persimmons, offering a diverse range of flavors and textures throughout the harvest season. The main difference between these varieties is how they are enjoyed:

Astringent varieties (Nightingale/Hachiya and Yemen) are traditional persimmons available early in the season (March and April). They are rich in flavor but need to ripen until they are very soft and almost translucent. Once ripe, they become incredibly sweet with jelly-like flesh. Generally, only the flesh is eaten.

Non-astringent varieties (Fuyu, Suruga and Swane’s) are sweet and crunchy and can be enjoyed while still firm or left to soften. These varieties are available later in the season (mid-April to early June) and are perfect for fresh snacking or adding to salads and dishes. These varieties can be eaten with the skin on, like an apple, or peeled if preferred.

No matter which variety you choose, each offers a unique taste experience. Explore our persimmon varieties and find your new favourite.

Nightingale (Hachiya)

QUEEN OF THE PERSIMMONS

VERY SWEET, SOFT AND JUICY

Nightingale persimmons, also known as Hachiya, are a large, acorn-shaped astringent variety and the first to ripen each year. When unripe, they are firm and extremely tannic, which causes a dry, puckering sensation in the mouth when eaten. Once softened, they develop a rich, jelly-like texture and are considered the sweetest and juiciest of all persimmon varieties. For the best eating experience, the skin should become deep orange-red colour and be almost at breaking point, allowing you to scoop out the smooth, jelly-like flesh with a spoon.

These persimmons are perfect for fresh eating, blending into smoothies, or baking into cakes and puddings. They can also be frozen and enjoyed as a natural sorbet. To ripen, store them at room temperature until fully soft, then refrigerate or freeze them for long-term storage. See our Frequently Asked Questions page for more information on speeding up the ripening process.

Available: Mid-March to early-May (depending on the season)

Yemen

SOFT AND JAMMY

GREAT FOR EATING, EXCELLENT FOR DRYING

A prized variety, Yemen persimmons are another astringent type that needs to be fully ripe before eating. They are smaller and less juicy than Nightingale, with a plump, rounder shape. Once soft, Yemen are deep orange in colour with a reddish hue and have a luxuriously smooth jammy texture, making them perfect for desserts, jams, or simply scooping out with a spoon.

To ripen, store them at room temperature until they become soft to the touch and translucent. When they are sweet enough to eat, its green top should easily come away when you gently pull it. Refrigerate ripe fruit to extend freshness or freeze them for a deliciously sweet frozen treat. See our Frequently Asked Questions page for more information on speeding up the ripening process.

Yemen are also the preferred choice to make dried whole persimmon or ‘gotgam’ (곶감) - a traditional Korean delicacy where whole persimmons are hung by their stems to dry naturally. See our Frequently Asked Questions page for more information on ordering Yemen for gotgam.

Available: April

Fuyu

THE MOST POPULAR SWEET VARIETY

SWEET AND CRISPY, FEW SEEDS

Fuyu persimmons are a very popular non-astringent variety, meaning they can be enjoyed while still crisp. They have a bright orange colour and a firm, apple-like texture with a mild, honeyed sweetness. The fruit is round and slightly flat at the top and bottom, resembling a slightly flattened tomato.

Fuyus can be eaten fresh, sliced into salads, or added to cheese platters. Store them at room temperature until they reach your preferred ripeness, then refrigerate them for up to two weeks. Unlike soft persimmons, Fuyus do not require ripening before eating, making them a convenient and versatile option. They are especially liked by children as they generally have fewer seeds.

Available: mid-April to May

Swane’s

SWEET AND CRUNCHY

Swane’s persimmons are the first non-astringent (sweet) persimmons to be ready each season. Similar in size to Fuyu and Suruga, they are vibrant orange when ripe with a sweet, honey flavour and can be eaten when firm or left to soften slightly. They generally have more seeds than other persimmon varieties. The fruit is round and is slightly domed on top.

Store them at room temperature until they reach your preferred softness, then refrigerate to extend their freshness.

Due to limited supply, it's recommended to call/SMS us at 0493 702 541 and pre-order Swane’s persimmons if you're specifically looking for this variety.

Available: April

SWEET AND CRUNCHY, KEEPS WELL

Saruga persimmons are a non-astringent variety, meaning they can be eaten while still firm or left to soften for a creamier texture. They have highly glossy orange skin and a beautifully rich, sweet, honeyed flavour. Compared to Fuyu, the fruit has a square base with a more pronounced and domed top. Additionally, flesh of the Saruga is slightly denser and they hold their rich flavour off the tree for a long time.

Saruga persimmons are perfect for fresh snacking, slicing into salads, or pairing with cheeses and nuts. Store them at room temperature until they reach your preferred softness, then refrigerate to extend their freshness.

Due to limited supply, it's recommended to call us on 0493 702 541 and pre-order Suruga persimmons if you're specifically looking for this variety.

Available: April