Persimmon is a delicious fruit that provides us with nutrients with properties that are very healthy for our health. Find out everything about these autumn fruits.
Table of Contents
What is Persimmon?
Because of its appearance, it is very similar to the tomato. We will see that it also shares some of its nutritional properties.
Persimmon or kaki is a tropical fruit with an exceptional appearance. Their skin is yellow, orange, or red. Because of its flavour, it is classified within the types of sweet fruits.
This tropical fruit is also known as palo santo. Its weight varies between 80 and 250 grams.
Inside, it has a pulp of soft orange colour. Besides being sweet, it is very juicy.
Origin of Persimmon
The origin of persimmon is thought to be in the mountainous regions of southern China, where it has been grown and harvested as a significant fruit crop for centuries. It is widely cultivated in warm areas across the globe, including Japan, Korea, China, Turkey, Brazil, Spain, Italy, and Israel.
The Chinese variety spread rapidly throughout Asia, thanks to the worldwide expansion of cultures and trade.
Persimmon is grown practically in Asia, mainly in China, Korea, and Japan. Likewise, Asia currently produces 96% of world production, whereas China leads it.
However, in regions of Europe, South America, Oceania, and North America, it is also cultivated, but in much less quantity.
October through January is the time when persimmons are in season. When selecting persimmons, you will come across two main varieties: Hachiya and Fuyu. These two varieties have distinctive textures and flavours, although their appearance varies slightly.
You can check the calendar of the fruit season to be able to consume these foods at their most optimal moment. In addition, when they are in season, they provide us with more benefits for our health. They have a better aroma and are tastier, among other advantages.
Types of Persimmons
Persimmons can be classified into two main types, namely hachiya and fuyu persimmons. Both types have a deep orange colour, but their shapes and uses differ slightly. Fuyu persimmons are round and squat and can be consumed while still firm.
There are three species of consumption, among which stand out: the persimmon from China (D. Kaki), the one from Japan (D. Lotus), and the American (D. Virginiana).
Persimmon from china
The Chinese persimmon (D. kaki) is the most widely cultivated variety. In addition, its mode of consumption is very varied. Likewise, it is eaten raw as an ingredient in different recipes.
It measures between 3 and 9 cm in diameter and is more significant than the American variety. In addition, its weight is also slightly higher and varies between 80 and 250 grams.
It has a red, orange, or yellow colour and a carotene content. As well as an orange, sweet, and juicy pulp.
This variety is the most common in our markets.
Persimmon from japan
The Japanese persimmon (D. lotus) is similar to the Chinese variety. Instead, it is grown mainly in the Far East and Italy.
The American or Virginia persimmon (D. virginiana) has a smaller size that can measure between 2 and 5 cm in diameter. However, it has a yellow or orange colour.
This variety has no production. In this way, it is usually obtained from wild trees.
It is mandatory to talk about Kaki Persimmon. Persimmon kakis have Ribera del Xúquer PDO. In this region of Valencia, a quality kaki is grown and designated as the origin.
The Persimmon kaki, typical of the Spanish Levante, has a bright red appearance and has made a very identifiable name in our markets. In addition, Persimmon kaki can be found in Spanish markets from October to January, depending on the season’s weather.
How to buy persimmons?
They are very delicate fruits, so they deteriorate quickly due to handling.
When buying, we have to check that they are in their optimal state of maturity. In this way, we must discard those that have a green colour. Also, please pay attention to their appearance so they are not beaten.
As mentioned, it is a very fragile and delicate fruit. When eating it, it has to be at its ideal ripeness point, which is very ripe.
If it is whole or unripe, keeping it for a few days at room temperature and without direct light is recommended.
As we have recommended in other fruits, there is a trick that helps speed up ripening. This trick is about wrapping it in the newspaper. We can also accompany them with others, such as bananas or apples.
If, on the other hand, the fruits are already ripe, we must keep them in the refrigerator.
In addition, we can keep them for an extended period in the freezer. Adding a dash of lemon is only recommended so that they do not oxidize in the process.
How do you eat a persimmon?
To consume persimmons, it is customary to slice them or bite into them whole, particularly with the Fuyu variety. Alternatively, for the hachiya type, it is recommended to cut them in half and scoop out the fruit using a spoon.
We must pay special attention that it is at its exact point of maturity. Therefore, this futa is eaten very ripely. In this way, it is really delicious and very nutritious.
For this reason, when it is very ripe, we can cut it in half with our fingers and eat its pulp with a teaspoon. On the other hand, if it is a bit more whole, we can peel it and eat it chopped or sliced.
Likewise, it is an ideal ingredient for our recipes. We can make a great variety of delicious recipes with this fruit.
Autumn is the perfect time to enjoy persimmons, and one of the best ways to preserve their unique flavour is by making persimmon jam. If you’re interested in trying your hand at making this delicious treat, check out an informative article on persimmon jam that provides a step-by-step guide.
From selecting the right persimmons to preparing the fruit and cooking the jam, the article covers everything you need to know to create a mouth-watering persimmon jam you and your loved ones can enjoy.
Whether you’re a seasoned jam maker or just starting, this informational resource will help you create a batch of autumn jams that will impress your taste buds.
Do you eat the skin of persimmons?
When persimmons are firm, they can be consumed along with their edible skins. On the other hand, the Hachiya variety of persimmons becomes soft when ripe; if eaten raw, it is essential to ensure they are reticent.
For example, almost ten times more carotenoids are concentrated in the skin than in the pulp, which disappears as it matures.
Likewise, the tannins are also concentrated in the skin. Again, if we eat the skin, we will consume lots of insoluble fibre, essential for good intestinal transit.
Although it may seem incredible, persimmons have up to twice the amount of fibre than apples.
Persimmon provides us with carbohydrates in the form of fructose and glucose. In addition, they provide us with soluble fibres such as pectin and mucilage.
It also contains antioxidants: provitamin A or beta-carotene and vitamin C. It also provides us with other vitamins, such as vitamins B6, K, and vitamin E.
As for minerals, manganese stands out, and, to a lesser extent, copper, potassium, magnesium, and phosphorus.
Average nutritional value per 100 grams of Persimmon
|Vitamin A||0,3 mg|
|Vitamin B1||0,02 mg|
|Vitamin B2||0,02 mg|
|Vitamin B3||0,3 mg|
|C vitamin||16 mg|
Persimmons provide beneficial vitamins A and C and manganese that promote blood clotting. They also contain antioxidants that reduce the likelihood of significant health issues like cancer and stroke.
Persimmon is a recommended fruit for the whole family. It has a delicious flavour that you always like. Among the benefits, we can highlight the following:
1. Natural depurative
It is a fruit with a large amount of water. Consequently, it is a purifying fruit that helps us eliminate toxins our body has excess.
2. Improves intestinal transit
Its soluble fibre content makes this fruit favourable for people with constipation problems.
In the case of the ripe fruit, the pectin and mucilage retain water, increasing the stool volume and facilitating its evacuation.
On the contrary, it is rich in tannins with an astringent effect when not ripe. It is recommended in cases of diarrhea.
3. For Cholesterol
Likewise, thanks to pectin and mucilages, it helps retain and eliminate lousy Cholesterol in the digestive tract.
Too much LDL cholesterol in our circulatory system can increase the risk of heart disease. Of course, a diet rich in fruits and vegetables can reduce the risk of these diseases by lowering Cholesterol. Above all, thanks to the fact that these foods are rich in dietary fibre.
A study conducted on adults who ate persimmon fibre for 12 weeks experienced a significant reduction in LDL cholesterol.
4. Protect Vision
Persimmons offer an exceptionally high level of lutein and zeaxanthin, two forms of beta-carotene that tend to accumulate in the retina.
According to the NIH, these compounds act as antioxidants, protecting against vision loss due to age-related macular degeneration.
The vitamin C and E content of persimmons also protects against oxidative damage.
5. Healthy bones, skin, and hair
It provides us with beta carotene or provitamin A, which is transformed into vitamin A as the body needs it.
This vitamin is favourable for the health of bones, skin, hair, and mucous membranes.
8. Favorable for anemia
It also provides us with vitamin C, which forms bones, teeth, and collagen.
In addition, it favours the absorption of iron from food. It is highly recommended for people suffering from anemia or women with heavy menstruation.
9. Natural energetic
Thanks to the contribution of carbohydrates such as fructose and glucose, it is a natural energy source.
10 Antioxidant fruit
Vitamins A and C are potent antioxidants that help us keep free radicals at bay.
11. Nourishes the nervous system
They provide us with group B vitamins such as B1 and B2. Consequently, they favour the correct functioning of the nervous system.
12. Cardiovascular problems
The potassium in persimmons generates nerve impulses and regular muscular activity. In addition, thanks to its potassium content and low sodium intake, it is recommended for people suffering from high blood pressure and cardiovascular conditions.
Persimmons contain tannins and flavonoid antioxidants. These nutrients benefit heart health by lowering blood pressure, inflammation, and cholesterol levels.
In addition, flavonoids are related to decreased probability of heart disease.
Likewise, the beta-carotene that this fruit contains is also beneficial in reducing the risk of suffering from a disease related to the heart.
Persimmons are recommended for the consumption of all people. However, we have to take certain precautions.
It is a fruit rich in potassium. Therefore, people who suffer from absolute insufficiency have to moderate their consumption.
Likewise, people with diabetes must consider it a fruit with a high sugar content.
In any case, we always recommend that you consult your doctor or a nutritionist to study the specific case.
Persimmon is a delicious autumn fruit and provides us with different benefits for our health. If you have not tried it from Fruta Pasión, we recommend doing so. You will enjoy a delicious and essential fruit in our diet.
My name is Ellie Lauderdale, MD and I am USA based professional Nutritionist .
I am a Registered Dietitian Nutritionist and board certified specialist in sports dietetics who is trained in integrative medicine. I have worked with hundreds of clients, from those suffering with chronic disease to professional and olympian athletes. My goal is to help optimize you from the inside so that you can feel, perform, and look your best on the outside.