Jiro is a popular non-astringent Asian or Japanese persimmon. Being non-astringent the fruits can be eaten fresh from the tree. The flesh is soft and crisp, similar to a soft apple, with a mild melon-like flavour. Jiro persimmons can also be used for baking, drying, and preserves.
Jiro ripens at the start of the pesimmon season, usually in late October.



