Persimmon
Sweet, vibrant orange fruit with smooth skin, enjoyed fresh or dried, rich in fiber, vitamins A and C, and antioxidants for health.
About Persimmon
Persimmons are sweet, orange-hued fruits that come from the Diospyros genus. They can be eaten fresh, dried, or used in baking and preserves. Persimmons have a smooth, thin skin and a soft, honey-like flesh when fully ripe, while some varieties are astringent until ripened. High in dietary fiber, vitamin A, vitamin C, and antioxidants, persimmons support digestion, vision, and immune health. They are typically harvested in late fall and are grown across Asia, the United States, and parts of Europe.
Gallery
Seasonality
Growing Regions
Categories
Characteristics
Scientific Name
Diospyros kaki
Colour
Texture
Calories
81 per 100g
Taste Profile
Ripeness Indicators
Fruit should be fully colored, slightly soft to the touch, and glossy. Astringent varieties should be very soft when ripe.
Edible Parts
Flesh (skin is edible but may be astringent in some varieties)
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