Persimmons are in season during the fall from September through November. You may find them with other fruits in the supermarket, in Asian grocery stores, or at a farmers market.
Look for persimmons that are plump but not firm. The skin should be bright, glossy, and free from blemishes. Non-astringent varieties can be eaten before they soften. However, astringent varieties should be left to ripen at room temperature until their skin becomes translucent orange. The flesh of a ripe astringent persimmon should be gelatinous and runny before consuming. Handle persimmons as you would other types of fresh fruit. Wash well under running water before eating or cutting into them.
Once sliced, store persimmons covered in the refrigerator and use within a few days. Keep persimmons separate from other foods that could cause potential contamination, especially raw meats or fish. If permissions appear overly ripe or begin to smell rancid, discard them. There are different ways to use persimmon, based on the particular variety. Serve fresh persimmons with cheese or make them into a jam. Persimmons are also popular in desserts, such as persimmon custard and pudding. Add persimmon to a savory or sweet salad just like you might other fruits.
You can also enjoy dried persimmon alone or as a yogurt or ice cream topping. The traditional Japanese method of drying astringent persimmon involves removing the leaf crown, peeling off the skin, and hanging them to dry in the sun.
White, powdery sugar eventually precipitates, coating the fruit and making for a sweet treat. Get nutrition tips and advice to make healthy eating easier. Persimmons, japanese, raw. FoodData Central. Department of Agriculture. Published April 1, Vitamin A: Fact sheet for health professionals.
Updated February 14, Fisetin: A dietary antioxidant for health promotion. Antioxid Redox Signal. Fruit and vegetable intake and the risk of cardiovascular disease, total cancer and all-cause mortality—a systematic review and dose-response meta-analysis of prospective studies. Int J Epidemiol. Colors of vegetables and fruits and the risks of colorectal cancer.
World J Gastroenterol. Anti-osteoporotic effects of polysaccharides isolated from persimmon leaves via osteoclastogenesis inhibition. Oral allergy syndrome in birch pollen-sensitized patients from a Korean university hospital.
J Korean Med Sci. Chemistry and functionality of bioactive compounds present in persimmon. J Chem. Your Privacy Rights. To change or withdraw your consent choices for VerywellFit.
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