Know what’s on your plate
Native persimmon
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 127 kcal —
- Protein 0.8 g 2%
- Carbohydrate 34 g 12%
- Fat 0.4 g 1%
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin C 66 mg 73%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 27 mg 2%
- Iron 2.5 mg 14%
- Phosphorus 26 mg 2%
- Potassium 310 mg 7%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 127 | 0.8 g | 34 g | 0.4 g |
| 1 × fruit without refuse | 25 g | 32 | 0.2 g | 8.4 g | 0.1 g |
| 2 × fruit without refuse | 50 g | 64 | 0.4 g | 17 g | 0.2 g |
| ½ × fruit without refuse | 12.5 g | 16 | 0.1 g | 4.2 g | 0.1 g |
| 3 × fruit without refuse | 75 g | 95 | 0.6 g | 25 g | 0.3 g |
| 4 × fruit without refuse | 100 g | 127 | 0.8 g | 34 g | 0.4 g |
Similar foods
Questions about Native persimmon
How do you tell when a native persimmon is ripe?
A ripe fruit gives slightly when pressed and smells sweet. If it is still firm and astringent, leave it at room temperature until it softens; the flesh is best eaten with a spoon once very soft.
Can you eat native persimmon skin and seeds?
The thin skin is edible, but many people scoop out the soft flesh instead. Spit out the seeds, which are hard and not pleasant to eat.
How do you eat a native persimmon?
Halve a ripe fruit and scoop out the flesh, or chop it into yoghurt, porridge or a fruit salad. Its soft, sweet pulp also works in smoothies and baking.
How should you store native persimmons?
Keep unripe fruit at room temperature, away from direct heat, until it softens. Refrigerate ripe fruit and eat it within a few days; freeze the pulp if you want to keep it longer.
What goes well with native persimmon?
Its honeyed sweetness pairs well with plain yoghurt, oats, citrus, ginger and warming spices such as cinnamon. For a savoury contrast, serve ripe slices with sharp cheese or add them to a salad with leafy greens and nuts.
Can you use native persimmon instead of Japanese persimmon?
Usually, but the fruit may differ in size, texture and sweetness, so taste it before adjusting a recipe. Native persimmon has 66 mg of vitamin C per 100 g, compared with 25 mg in kaki fruit persimmon.
Is native persimmon a good source of vitamin C?
Yes. It is a source of vitamin C, with 66 mg per 100 g; a small 25 g portion provides 16.5 mg.
Why is native persimmon called persimmon?
The name comes into English through an Algonquian language, often traced to the Powhatan word ‘pichamin’. Native persimmon is a fruit of the genus Diospyros, distinct from the Asian species commonly sold as Japanese persimmon.
Source: USDA FoodData Central 169943 · per 100 g · carbohydrate per EU label, fibre excluded
