A versatile fruit, both astringent and nonastringent varieties can be enjoyed on their own when ripe. While the hachiya will provide a creamy pick-me-up, the fuyu will provide a crunchy treat. Both types of persimmons make good dried fruit.
Using soft persimmons
The sweet, date-like consistency of hachiya persimmons makes them a good choice for puddings, cookies, cakes, and custard. The pulp is prepared from fully ripened persimmons, which have been washed and had the leaves removed. The fruit is crushed through a colander or food mill to separate the pulp from the seeds and skin. The pulp then may be used immediately or frozen for later use.
Using firm persimmons
Fuyu persimmons can be enjoyed as other firm fruits, such as apples and pears, and eaten whole, sliced, or chopped up and served over cereal and salads. Some people enjoy fuyu persimmons with the skin on; others prefer to remove it.
Hachiya (also called Japanese persimmon and kaki)
The hachiya, an astringent variety, is the most widely available persimmon in the United States. It is large (up to 3 inches [7.62 cm]) in diameter and round, with a slightly elongated, pointy base. When ripe, it sports a red-orange skin and flesh. It is quite soft when completely ripe and delivers a smooth, creamy texture and a tangy-sweet flavor. If eaten even slightly underripe, the hachiya will pucker the mouth with an intense, unpleasant astringency.
Fuyu
These persimmons are nonastringent, so they can be eaten while still firm. When ripe, they have a red-orange skin and flesh. They are smaller than hachiya persimmons and are more tomato-shaped.
Sharon fruit (also called Israeli persimmon)
Sharon fruit is sweet and round and can be enjoyed when it is firm.
Native persimmon, 1 fruit (25g)
Calories: 32
Protein : 0.2g
Carbohydrate: 8.38g
Total fat: 0.10g
*Excellent source of: Vitamin C (16.5mg)
Japanese persimmon, 1 fruit (168g)
Calories: 118
Protein : 0.97g
Carbohydrate: 31.23g
Total fat: 0.32g
Fiber: 6.0g
*Excellent source of: Vitamin C (12.6mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.
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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires September 2008.