Japanese Persimmon

Japanese Persimmon Persimmom, while appearing to be an awkward fruit can pack a delicious punch. Resembling a hard tomato, there are two main types of persimmum; astringent and non-astringent.

Astringent persimmom are known to taste ‘furry’ and contain a high amount of tannings. To reduce the tannin content, the fruit is typically allowed to ripen in sunlight for up to one week, or you can try and ripen your persimmom by storing near apples, bananas and even pears.

Key Nutrients

Persimmon is high in vitamin A, vitamin K and vitamin E. Persimmon is also a great source of dietary fiber and calcium, while being low in both saturated and unsaturated fat.

Health Benefits

Vitamin A – Vitamin A, when converted into retinaldehyde, is a vital compound for healthy eyes. Furthermore, vitamin A is believed to fight against cataracts, macular degeneration and glaucoma. Vitamin A strengthens the membranes of the human body such as mucous membranes, respiratory, urinary and intestinal tracts. It is also essential for the lymphocytes, or white blood cells, that fight infection once in the body.

Vitamin K – Vitamin-K plays an important role in bone metabolism by promoting osteotrophic activity in bone cells. Vitamin K also acts to clot open wounds and prevent excessive bleeding. Healthy vitamin K levels lower the release of the glycoprotein interleukin-6, a marker of inflammation within the body.

Vitamin E – Research has shown that vitamin E possesses anti-inflammatory effects that can combat arthritis, rheumatism, asthma, and other inflammatory disorders linked to chronic inflammation. Vitamin E also improves the body’s metabolic function.

Season

Persimmon is in season from October February.

Nutrition Information

Per 1 fruit (168 grams):

Calories (cKal): 118
Protein (grams): .97
Total Fat (grams): .32
Carbohydrates (grams): 31.23
Fiber (grams): 6

Buying and Storing

When buying persimmon, make sure the fruit is free of blemishes. When storing at home, it is important to fully ripen the fruit, so place in sunlight or near other fruit which is ripening to speed up the process. Persimmon can takes a while to ripen, so feel free to store on your countertop for up to three weeks if needed. Once ripe, make sure to place in the refrigerator for up to five days.