persimmon

American  

[per-sim-uhn] / pərˈsɪm ən /

noun

1. any of several trees of the genus Diospyros, especially D. virginiana, of North America, bearing astringent, plumlike fruit that is sweet and edible when ripe, and D. kaki, of Japan and China, bearing soft, red or orange fruit.

2. the fruit itself.

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persimmon British  

/ pɜːˈsɪmən /

noun

1. any of several tropical trees of the genus Diospyros, typically having hard wood and large orange-red fruit: family Ebenaceae

2. the sweet fruit of any of these trees, which is edible when completely ripe

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Etymology

Origin of persimmon

First recorded in 1605–15, from Virginia Algonquian ( English spelling) pessemmins, pichamins, pushemins, putchamins (unidentified initial element + reflex of Proto-Algonquian (unattested) -min- “fruit, berry”)

Explanation

A persimmon is an orange or red-colored fruit that resembles a small tomato but tastes extremely sweet. This sugary orange fruit gets its English name from an American Indian language because of the variety of persimmon that is native to North America. It comes from the Algonquian word pasimenan, which means "artificially dried fruit." Many other languages of the world, however, have adopted the Japanese name kaki instead, because of the species of persimmon that's native to Asia.

Example Sentences

Cubs in particular can become less fearful and develop a taste for farmed produce and common fruits such as persimmon.

From Barron's • May 8, 2026

Ready to splurge, I ordered squid-ink gnocchi, Dover sole with artichokes and an ethereal persimmon sorbet.

From The Wall Street Journal • May 2, 2026

Since persimmons are in season this time of year, they’re an ideal pairing: try a bright persimmon sauce or a simple persimmon salad to add freshness and lift to the richness of the duck.

From Salon • Dec. 4, 2025

Using fresh, seasonal ingredients can transform a nonalcoholic drink from a self-imposed alternative into something that feels special, whether it’s a persimmon gin fizz or a spiced whiskey sour.

From Los Angeles Times • Dec. 16, 2024

There was the puckery taste that almost made me cry when I ate my first half-ripe persimmon.

From "Black Boy" by Richard Wright