Persimmon Nutrition Facts
Persimmons are honey-sweet autumn fruits with brilliant orange color and smooth, date-like flavor when ripe. Available in astringent (Hachiya) and non-astringent (Fuyu) varieties, they're exceptionally high in vitamin A and contain unique tannins that affect when they can be eaten.
Nutrition Facts
Per 100g serving
Health Benefits
- ✓Excellent vitamin A source (33% DV per fruit)
- ✓Rich in beta-carotene and cryptoxanthin
- ✓Contains tannins with antioxidant properties
- ✓Good source of fiber and manganese
- ✓May support heart and eye health
Best For
Storage
Ripen astringent varieties (Hachiya) until very soft—almost jelly-like. Fuyu can be eaten while still firm. Store at room temperature to ripen, then refrigerate for up to 3 days.
Serving Sizes
Frequently Asked Questions
Why are some persimmons so astringent?
Hachiya persimmons contain soluble tannins that cause an extremely unpleasant chalky, mouth-drying sensation when unripe. These tannins become insoluble (and pleasant) only when fruit is fully ripe. Fuyu persimmons have fewer tannins and can be eaten firm.
What's the difference between Fuyu and Hachiya persimmons?
Fuyu are tomato-shaped, non-astringent, and can be eaten while still firm (like an apple). Hachiya are heart-shaped, astringent, and must be fully ripe (soft like a water balloon) before eating. Both are delicious when properly ripe.
Can persimmons cause problems?
Eating large amounts of unripe astringent persimmons can rarely cause bezoars (stomach masses) due to tannin-protein interactions. Eating only ripe persimmons and moderate portions poses no risk. Always wait for Hachiya to be fully soft.
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