Two types that behave completely differently — get this wrong and it is unpleasant.
There are two kinds of persimmon and confusing them is the most common mistake with this
fruit.
Astringent types (Hachiya, most Indian varieties) are
mouth-puckeringly unpleasant until completely soft — almost jelly-like. Eaten firm, the
tannins bind to proteins in your mouth and produce a genuinely awful dry
sensation.
Non-astringent types (Fuyu) are sweet and edible while
still crisp, like an apple.
Both are high in fibre and carotenoids.
Per 100g.
Based on the nutrients and fibre this food supplies. These are supporting foods, not treatments.
Know which type you have. Squat and tomato-shaped is usually Fuyu —
eat it firm. Pointed and acorn-shaped is usually Hachiya — wait until it feels like a
water balloon.
Never eat an astringent persimmon firm. The tannins are
genuinely unpleasant and it puts people off the fruit for
life.
Freezing removes astringency in a firm
Hachiya.
Do not eat large amounts on an empty stomach — see the
caution below.
The astringency is tannin binding to salivary proteins, which strips the lubrication from
your mouth. Ripening converts those soluble tannins into an insoluble form that no longer
binds, which is why a fully soft persimmon is sweet rather than harsh.
Persimmons are
also unusually high in provitamin A carotenoids for a fruit, comparable to apricot, and the
fibre content is high enough to matter.
Diospyrobezoars: eating large quantities of astringent persimmon,
particularly on an empty stomach, can form a hard mass in the stomach that occasionally needs
medical removal. Rare, but documented. Eat them ripe, with food, in normal
amounts.
Diabetes: whole fruit over juice, portion aware, and better eaten
with protein or fat than alone.
IBS: several fruits are high-FODMAP
and commonly trigger symptoms — tolerance is personal.
Kidney
disease: potassium may need limiting. Ask your doctor for your numbers.
This is information, not a prescription. If you are managing a diagnosed condition or taking medication, talk to your doctor before making a large change to your diet.
Nutrition figures on this page come from standard food composition data. These links let you check the numbers and read the underlying research yourself rather than taking our word for it.