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Healthy Food Database

Persimmon

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A bright orange fruit shaped somewhat like a tomato, there are two types of persimmons - those that are astringent and those that are non-astringent. Sweet persimmon are the most popular and are often referred to as Fuji fruit. They are crispy to eat with a soft sweet flavour.

For more information on persimmon watch our Sweet persimmon video

Category: Fruit

In Season:

To Buy:

Buy from greengrocers or some Asian delis.

To Store:

Once ripe, will keep for a few days before starting to lose crispness.

Tips & Tricks:

Eat plain and crunchy, like an apple or chill, cut in half and eat with a spoon.

Cooking Tips:

The flesh may be used in salads, added to yoghurt, used in cakes, muffins or pancake mix. Puree the pulp and add cream cheese, orange juice, a teaspoon of honey and a pinch of sea salt for an unusual dressing.

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Nutrition per 1 Unit:

Weight (grams):

168

Carbohydrates, g:

27.0

Protein (g):

1.0

Saturated Fat, g :

0.0

Vitamin A:

Vitamin C:

Salicylates:

Moderate

Energy (kJ):

502

Fibre, g:

Fat (g):

0.4

Monosaturated Fat , g:

0.0

Vitamin B2:

Amines:

Low

Glutamates:

n/a

Benefits the Following Health Conditions:*

High Blood Cholesterol

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* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

Disclaimer:
The Food Coach provides all content as is, without warranty. The Food Coach is not responsible for errors or omissions, or consequences of improper preparation, user allergies, or any other consequence of food preparation or consumption.