Persimmon (Diospyros kaki), a deciduous fruit tree belonging to the family Ebenaceae, is widely cultivated for its delicious and nutritious fruit. Native to China, persimmon has spread to various parts of the world, including Japan, Korea, the Mediterranean and the United States. The fruit is known for its vibrant orange colour, smooth or slightly wrinkled skin, and unique sweet flavour. Persimmons are categorized into astringent and non-astringent varieties. Astringent types, such as 'Hachiya,' contain high tannin levels and must be fully ripened before consumption, while non-astringent types, like 'Fuyu,' can be eaten while still firm. Rich in vitamins A and C, fibre and antioxidants, persimmon offers several health benefits, including improved digestion, enhanced immunity and heart health support. Due to its adaptability to various climates, persimmon cultivation is gaining popularity, particularly in temperate and subtropical regions. The fruit is consumed fresh, dried, or processed into products like jams, desserts and beverages, making it an economically valuable horticultural crop.