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Honeys are a Non-Astringent persimmon from Brandt Farms. The sweet honey flavor can be enjoyed at all stages of ripeness. When firm they can be sliced, chopped, and diced into your favorite recipes or eaten as a delicious snack. When soft they are perfect for all traditional baking recipes that call for persimmons. Honeys persimmons are the one persimmon that meets all your persimmon eating and baking needs. Available October-February.



Brandt Farms, Inc. located in Reedley, CA in the heart of the California San Joaquin Valley, Brandt Farms was established in 1941. Brandt Farms has over 80 years and three generations of experience in growing, packing, and marketing the best California Peaches, Nectarines, Plums, and Persimmons. We believe amazingly delicious fruit is still worth the effort. We strive to deliver that experience in all the fruit we grow. Giving everyone that experience makes it all worthwhile.

Retail Packaging
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Shelf ready small bulk

consumer box.

Convenient high graphic grab & go pouch bag.

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1 Layer Box

Large bulk box, perfect for large displays.


Frequently Asked Questions

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  • What makes Honeys special?
    Honeys have exceptional sweetness while still firm. The Honeys have a Brix reading of 23°. For comparison the most popular non-astringent persimmon are Fuyus with a Brix reading of 12-15°
  • Are Honeys astringent?
    Honeys are non-astringent and can be eaten when firm.
  • Why are my Honeys discolored.
    Honeys will tend to show brown discoloration as speckles inside or rings outside the fruit. This is perfectly fine to eat. We call them sugar spots and they don't affect the taste or shelf life of the fruit. It appears more at the beginning of the season in October, but can be found in November fruit as well.
  • What is a Persimmon?
    Persimmons are an orange or reddish fruit. They are sweet and flavorful with no tartness.
  • What is "Astringent"?
    We describe astringent as "hairy" or "chalky" taste. Some persimmon varieties are astringent when firm and must ripen to get rid of that flavor and become sweet. Our Honeys persimmons are one of the persimmons that are non-astringent.
  • What are the types of persimmons.
    All varieties of persimmons fall into two categories: astringent and non-astringent. Beyond that some astringent persimmon are: Hachiya, Rojo Brillante, Saijo, and Triumph and some non-astringent persimmons are: Fuyu, Jiro, Hudson, and Honeys.
  • What is the difference between astringent and non-astringent persimmons?
    Astringent persimmons taste "hairy" or "chalky" because of the tannins in the fruit. As they ripen and soften those tannins breakdown and the starches turn into sugar and they become very sweet. These are used mostly for baking as they are too soft to cut and eat plain. Non-Astringent persimmons are sweet from the start and can be eaten firm. However they are not as sweet as the ripe astringent persimmons. Non-astringent persimmons are around 12° of Brix while ripe astringent are around 23° of Brix. Our Honeys are the best of both worlds. They can be eaten firm because they are non-astringent, but also have around 23° of Brix.
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