The Persimmon, Autumn’s Hidden Gem

Bep Al·lès / Ciutadella - When the first leaves turn red and gold and the days begin to shorten, one of autumn’s most unique and evocative fruits arrives: the persimmon. Too often forgotten, overshadowed by other seasonal stars such as apples, pomegranates, or early citrus fruits. Yet the persimmon is one of the noblest and most characterful fruits to grace our tables.

In Menorca, and across our islands, we can distinguish two main types of persimmons. On one hand, the modern varieties known as “Persimmon”, “Sharoni” or “Fuyu”, with smooth skin and firm flesh, which can be eaten like an apple while still hard. These varieties, introduced to the market in recent years, have the advantage of being easy to transport and consume without waiting for full ripeness. On the other hand, the traditional or classic persimmons — those that hang from the trees like little orange lanterns, only to be enjoyed when the flesh has become soft and jelly-like — are slowly disappearing from the markets. Their consumption has declined among younger generations and is now mostly cherished by older ones.

Nature’s Medicine Cabinet

From a health perspective, the persimmon is a true natural remedy. It’s rich in vitamin A, essential for healthy vision and skin, and in vitamin C, which strengthens the immune system during cold season. It also provides soluble fibre, which helps regulate digestion. Its natural sweetness comes with a high concentration of antioxidants (flavonoids and carotenoids) that help reduce cellular oxidative stress. Moreover, it’s a fruit high in water and very low in fat — perfect for balanced diets and for replenishing energy healthily after exercise or a busy day.

Rediscovering the Traditional Persimmon

But beyond its properties, the persimmon carries memory and culinary heritage. Here lies a loss we should reclaim. The new commercial varieties — more practical and less demanding for the consumer — have gradually pushed aside the old, traditional ones. Those thick-skinned, astringent persimmons, full of tannins when unripe, that required patience while nature worked its magic. Only then, when the skin began to collapse and the flesh turned deep orange, almost translucent, could one open the fruit and enjoy it — carefully, so as not to stain, since persimmon stains are said to be among the hardest to remove.

Pure Alchemy in the Mouth

That first bite of a ripe persimmon was pure alchemy: a honeyed sweetness, almost overwhelming, a melting texture, and the presence of seeds — a reminder of its rustic and authentic character. A fruit that demanded calm, patience, and respect. Exactly what we lack most today, in a fast-paced world of uniform products.

Many Menorcan gardens and small orchards still preserve one or two of these old trees, though they are becoming increasingly rare. Recovering them, appreciating them, and bringing them into dialogue with modern cuisine is a task for farmers, chefs, and consumers alike. The traditional persimmon is more than a fruit — it’s a cultural and sensory heritage, a symbol of autumn that reminds us of the beauty of patience and simplicity.

Perhaps this October, between a firm modern persimmon and an old one that seems ready to dissolve in your hands, the best choice is clear: to be enchanted by the intense, honeyed flavour of that fruit which still speaks to us of the earth and the passage of time — and to make a stand for our local varieties.