Persimmon

About Persimmon

Persimmons are sweet, honey-flavored fruits with smooth, glossy skin that ranges from yellow-orange to deep red-orange. There are two main types: astringent varieties that must be fully ripe to eat, and non-astringent varieties that can be enjoyed while still firm. Rich in vitamins and antioxidants, persimmons offer a unique taste and impressive nutritional profile.

Nutritional Benefits

• Excellent source of vitamin A
• Rich in antioxidants and flavonoids
• Good source of dietary fiber
• Contains vitamin C
• Provides manganese and potassium

Preparation Tips

Non-astringent persimmons (like Fuyu) can be eaten like an apple when firm, while astringent varieties (like Hachiya) should be eaten when very soft and jelly-like. Simply wash the fruit and eat fresh, removing the leaves and inner stem. The skin is edible but can be peeled if preferred. Persimmons can be sliced into salads, dried for snacking, or used in baking. Store unripe persimmons at room temperature until they reach desired ripeness, then refrigerate for up to a week. Choose persimmons that are plump with smooth, unbroken skin.