A persimmon, a type of ‘hurma’ in Turkish, is a seasonal fruit that appears in Turkey during the winter months.

Looking like a tomato, with a golden-yellow or reddish-orange tint to the skin, this fruit is sweet, and the texture is weird and unfamiliar (to me). To enjoy, peel the waxy skin off first before eating. It is seedless and has no core.

When Kyra and Ben visited, Kyra was somewhat familiar and eager to try one. In Turkish I asked the vendor the name of it and what it was, a fruit or vegetable, he replied with “hurma” “meyve” – okay, so it’s called hurma and it’s a fruit, but I was still unfamiliar with what he said.


Originally native to China, the fruit has evolved and spread throughout the world,
growing different varieties and going by many names:

  • Hurma: in Turkish, and mostly known as Trabzon hurma
  • Diospyros kaki: the original scientific name
  • Date (Date-Plum): what appears when you translate hurma to English
  • Persimmon: the most recognizable name in both the U.S. and Asia
  • Sharon Fruit: used in Israel and named after the Sharon plain
  • Fruit of the Gods: said by the Ancient Greeks


The Ancient Greeks called the persimmon, the fruit of the Gods and in Turkish, it’s sometimes called cennet hurması, which translates to paradise fruit. With these two names and references in mind, it has been heavily debated and hypothesized that the persimmon is the fruit that Adam and Eve ate from the tree.


An inside look at a persimmon.