Persimmon is considered a source of bioactive compounds, mainly owing to its antioxidants and fibers. However, persimmon’s short commercial season results in large post-harvest losses. This is due to persimmon perishability, which causes difficulties in long-term storage and the necessity of being consumed quickly after harvesting. Thus, the development of persimmon-based products is of great importance. This bibliometric review aims to provide a survey of articles that developed products from persimmon. The articles on that topic were retrieved from Scopus, PubMed, and Web of Science, and a systematic four-step process was used to arrive at the final sample. Forty-nine scientific articles published from the last 28 years were evaluated regarding (1) publication year; (2) countries that published most; (3) the main developed products; (4) most used authors' keywords; (5) journal title; and (6) paper type. The countries that published the most were Spain (24%); followed by China (17%) and Korea (15%). Among the developed products, there are fresh persimmon fruit (pretreated to increase its shelf life), beer, liqueur, wine, beverage, juice, vinegar, jam and jelly, dairy food, ice cream, milk-based beverage, milkshake, yogurt, chips, dried persimmon, flour, raisin, snack, rice noodle, spaghetti, cookies, and madelaine. It was observed that the most developed product was wine (15%); juice (13%); and vinegar and jelly (both 12%). The author’s keywords that occurred most were persimmon, followed by antioxidant and their variations – antioxidant activity, antioxidant capacity, and antioxidant potential. The journals that published the most on the proposed subject were Food Chemistry, and Journal of Food Processing and Preservation. Concerning paper type, 98% were original paper (n = 48), and 2% review (n = 1). This study intended to show alternatives ways to use persimmon to reduce waste by adding value to the raw material, extending its shelf-life, and facilitating transport.