A publication of the US Dept. of HHS, CDC, and NCI

Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish. This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.

Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.

Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.

Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.

Nutritional Content

Persimmons

Serving Size: 1 medium fruit (168g)

Amounts Per Serving

Calories:                       120

Calories from fat:            5             

Total Fat:                        0g          (% Daily Value: 0%)

Saturated Fat:                 0g          (% Daily Value: 0%)

Cholesterol                     0g          (% Daily Value: 0%)

Sodium:                          0mg        (% Daily Value: 0%)

Total Carbohydrate        31g        (% Daily Value: 10%)

      Dietary Fiber            6g          (% Daily Value: 21%)

      Sugars                      21g 

Protein                           1g 

Vitamin A                                     (% Daily Value: 50%)

Vitamin C                                     (% Daily Value: 20%)

Calcium                                        (% Daily Value: 2%)

Iron                                              (% Daily Value: 2%)

* Percent Daily Values are based on a 2,000 calorie diet.

Availability, Selection, Storage, Preparation

Persimmons are widely available September through December, with a peak during November.

Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.

Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy.

Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.

RECIPE

Persimmon and Apple Salad
Makes 6 servings
Each serving equals 1/2 cup of fruit or vegetables

Ingredients

1 Tbsp walnut pieces, toasted
2 Tbsp orange juice
1 Tbsp sherry vinegar
1 Tbsp olive oil
3 sweet variety apples, rinsed, cored, and thinly sliced lengthwise
3 firm-ripe Fuyu persimmons, rinsed, stemmed, and thinly sliced lengthwise

In a bowl, combine orange juice, vinegar, and olive oil. Add apples, persimmons, and toasted walnuts and mix to coat.

Nutritional analysis per serving: Calories 90, Protein 0g, Fat 3g, Calories From Fat 29%, Cholesterol 0mg, Carbohydrates 16g, Fiber 3g, Sodium 15mg.

This article is a joint publication of the Centers for Disease Control and Prevention, the Department of Health and Human Services, and the National Cancer Institute.