Persimmon

Persimmon is a classic yellow-orange beefsteak tomato that is highly regarded for both its appearance and flavor. The fruits are large, often weighing between 400 and 900 grams, and their flesh is meaty, juicy, and aromatic—but, importantly, not watery. The skin has a distinctive persimmon-like (orange-yellow) color with delicate pink mottling.

The Persimmon is prized for its exceptionally sweet, fruity flavor, which many consider one of the best among orange-colored tomatoes. Thanks to its low seed count and firm texture, it’s perfect for salads, sandwiches, and preserves. The plant is tall and indeterminate, requiring staking and support. Tomatoes of this variety ripen approximately 79–90 days after transplanting, making it a mid-late variety.

The name “Persimmon ” refers to the orange color of the persimmon fruit. This tomato was preserved, among other places, in Ben Quisenberry’s collection; its meaty fruits have long attracted lovers of large tomatoes with a full, fruity flavor.