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The astringent persimmon is a variety of persimmon that should be eaten at full maturity, when the fruit is soft, or even blet, to avoid its harsh taste due to the presence of tannins. Native mainly to Asia, the astringent persimmon is appreciated for its sweet and melting flesh once ripe. In France, it is grown in regions with the right climate and is distinguished by its many nutritional benefits, including its richness in vitamins, fiber and antioxidants. Astringent persimmon varieties include names like ‘Hachiya’, ‘Sheng’ and ‘Rojo Brillante’, each with its own taste characteristics and climatic resistances.
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