Know what’s on your plate
Persimmon
Calories & nutrition facts
from bush, fruit, raw
Nutrition facts
Per 100 g% DV- Protein 0.6 g 1%
- Carbohydrate 17 g 6%
- Fat 0.2 g 0%
- Saturated fat 0 g 0%
- Fibre 3.6 g 13%
- Sugars 13 g —
- Sodium 1 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 21.1 µg 2%
- Vitamin C 7.5 mg 8%
- Vitamin D 0 µg 0%
- Vitamin K 2.6 µg 2%
- Thiamin (B1) 0.03 mg 3%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.1 mg 1%
- Vitamin B6 0.1 mg 6%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 8 mg 1%
- Iron 0.15 mg 1%
- Magnesium 9 mg 2%
- Phosphorus 17 mg 1%
- Potassium 161 mg 3%
- Zinc 0.11 mg 1%
- Copper 0.11 mg 12%
- Manganese 0.36 mg 16%
Similar foods
- Japanese persimmonraw70 kcal / 100 g
- Native persimmonraw127 kcal / 100 g
- Dried Japanese persimmon274 kcal / 100 g
- Indigenous persimmonraw127 kcal / 100 g
- Kaki fruit persimmonraw78 kcal / 100 g
- Kakiwith peel, raw68 kcal / 100 g
- Kaki / Sharon fruit77 kcal / 100 g
- Caqui67 kcal / 100 g
- Dried persimmon353 kcal / 100 g
- Sharon persimmonkaki73 kcal / 100 g
Questions about Persimmon
How can you tell when a persimmon is ripe?
It depends on the type: the squat Fuyu is ready to eat while still firm, whereas an astringent Hachiya should feel very soft and almost jelly-like. If an astringent fruit is still firm, its tannins can make your mouth feel dry.
Can you eat persimmon skin?
Yes. Wash the fruit and eat the skin, especially on a firm Fuyu; if you prefer a softer texture, halve a very ripe persimmon and scoop out the flesh with a spoon.
How do you ripen a persimmon faster?
Leave it at room temperature in a paper bag with a ripe banana or apple; their ethylene helps it soften. Check it daily, and move it to the fridge once it is very soft.
How should you store ripe persimmons?
Keep ripe, soft persimmons in the fridge and eat them within a few days, handling them gently so they do not bruise. Firm fruit can ripen on the worktop first.
What can you make with persimmons?
Slice firm persimmon into salads with rocket, toasted nuts and a sharp dressing, or serve it with cheese. Very ripe fruit is lovely spooned over porridge or blended into a smoothie.
Can you bake with persimmons?
Yes: mash very ripe, seedless flesh into quick breads, muffins or a spiced pudding. For a smooth purée, scoop out the flesh and blend it; astringent varieties work best once completely soft.
What is the difference between a Fuyu and a Hachiya persimmon?
Fuyu is squat and can be eaten crisp, like an apple; Hachiya is usually larger and acorn-shaped, and should be eaten only when very soft. Eating a firm Hachiya can leave a strongly puckering, dry sensation.
Can you freeze persimmons?
Yes. Freeze peeled, sliced fruit on a tray, then transfer the pieces to a sealed container; use them in smoothies or baking, as thawed persimmon becomes soft. You can also freeze a whole ripe Hachiya and scoop out its flesh once partly thawed.
Source: ANSES–Ciqual (France) 13547 · per 100 g · carbohydrate per EU label, fibre excluded
