Steve Flanagan wrote:I have never had american persimmon. What are the differences between asian and american persimmon with regards to flavor and texture?
I have an American persimmon tree (Diospyros virginiana) in my front yard and generally get a couple of quarts of fruit a year, so I am more familiar with them.
The main thing as others have said, the American persimmon has to be mushy ripe or it can be very astringent.
I gather mine under the tree on a daily basis through September-October.
I like the flavor, its sweet and mild, and with a tiny bit of the astringency it has a slight nutmeg like after taste.
I generally put the whole fruit in my mouth and spit the seeds out.
Most of them end up in freezer jam/preserves though.
Asian persimmons to me are better for eating out of hand, for one thing, they are much bigger, and there are no seeds.
To me, Asian and American persimmons are like different fruit though, the Asian is juicy and "wet", whereas the American is more gooey.