Oriental persimmons are subdivided into two classes: the astringent and the non-astringent. The astringent type should be completely soft before eating. The non-astringent types are firmer and can be eaten prior to softening.
Origin: The oriental persimmon is native to China, where it has been cultivated for centuries and more than two thousand different cultivars exist. It spread to Korea and Japan many years ago where additional cultivars were developed.
Oriental persimmons are native to Japan and mainland Asia where they have been cultivated for centuries. They were brought to the southern United States in the 1870's. The native American persimmon, D.
Most of the oriental persimmon trees are propagated onto the common persimmon, Diospyros virginiana. Persimmons are classified into two types based on fruit characteristics. The first classification is of the astringent and non-astringent cultivars.
 See also: Orange, Green, Persimmon, Varieties, Fruits
  
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