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Persimmon fruit nutrition facts

Sweet, delicious persimmon fruits are rich in health promoting nutrients such as vitamins, minerals and anti-oxidants that are vital for optimum health.  Botanically, the fruit belongs to the family of Ebenaceae of the genus: Diospyros; scientifically named as Diospyros virginiana. 

This delicate oriental fruit is native of china.  It spread to Japan very long ago and later was introduced to California during the middle of nineteenth century.

Persimmon fruits (Diospyros virginiana).	Persimmon tree with fruit.  (Photo courtesy by Takekaju)	Delicious Persimmon slices

Persimmon is a multi-trunked or single-stemmed deciduous tree which grows up to 25 ft. in height. They grow best in areas that have moderate winters and relatively mild summers.

Persimmons trees are broadly classified into two general categories: those that bear "astringent fruit" until they are soft ripe and those that bear "non-astringent" fruits. An astringent cultivar which is commonly cultivated in Japan known as “Hachiya” is high in tannins and must be allowed to ripen fully till to become jelly soft in consistency before it is fit to eat. A non-astringent persimmon, on the other hand, which contains less tannins can be eaten while it is crispy as in apple. Astringency can be removed by treating the fruit with carbon dioxide or alcohol.

During each season the tree bears numerous fruits that vary by cultivar from spherical to heart to flattened or squash in shape. They also greatly vary in size from as little as a few ounces to more than a pound. The color of the fruit varies from light yellow-orange to dark orange-red. The entire fruit is edible except for the seed and calyx.

Astringent varieties:  Eureka, Hachiya, Saijo, Tamopan, Tanenashi, Triumph etc.

Non-astringent varieties:  Fuyu (Fuyugaki), Gosho/Giant Fuyu/O'Gosho, Imoto, Izu, Jiro,                                     Maekawajiro, Okugosho, Suruga etc.

Health benefits of persimmon fruit

• The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.

• Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechins and gallocatechins as well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.

• Fresh permissions contain anti-oxidant compounds like vitamin-A, beta carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. These compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.

• zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent "Age related macular disease"(ARMD) in the elderly.

• The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.

• The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin...etc. These vitamins acts as co-factors for numerous metabolic enzymatic functions in the body.

• Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI) and phosphorus. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells. 

Astringent variety persimmon fruits are harvested when they are hard but fully matured. Non-astringent persimmons are ready to harvest when they are fully colored and slightly soften. Astringent persimmons can continue to ripen at room temperature. Both kinds of persimmons should be plucked from the tree using hand-held pruning shears (as in mango), leaving the calyx intact unless the fruit is to be used for drying while taking care not to bruise.

In the store, select fresh fruits with bright yellow-orange color without bruises or cuts on them. "Dried permissions" are also available readily in the supermarkets and have similarities with dried apricots.

Mature, hard astringent persimmons can be stored in the refrigerator for several months. Non-astringent varieties have short shelf life and can be stored for only a few days at room temperature.

Persimmons can be eaten fresh or dried or cooked. Raw, fresh fruits can be cut into quarters or eaten whole like an apple. The flesh ranges from firm to mushy and is very sweet.

• Dried persimmon fruits can be used in cookies, cakes, puddings, salads and as a topping for breakfast cereal.

• Persimmon fruit pudding is a popular dessert using fresh persimmons.

• Dried fruits are also used as snacks or used in desserts. They are used widely to make the traditional Korean spicy recipe, sujeonggwa, while the matured, fermented fruit is used to make persimmon vinegar called "gamsikcho"

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