FoodLink - Purdue Extension

persimmon


Diospyros virginiana
Available from October to February

Types

There are many varieties of persimmon. Edible persimmons include: Asian persimmon, Japanese persimmon, date-plum, American persimmon, and black persmimmon.

Persimmon are usually divided into two categories: acorn-shaped Hachiyas and tomato-shaped Fuyus.

Hachiyas: These persimmons are edible when they are soft and squishy.

Preparation

You can eat persimmons fresh, dried, or cooked. Remove the leaf before eating and if skin is tough, cut an x on top of fruit and peel back.

Hachiya: Wash, slice in half, remove seeds, and spoon the flesh out of skin.

Storage

Short-Term Storage

Persimmons will continue to ripen after harvested. It is best to store them at room temperature. Ripe persimmons are best eaten immediately, but you can refrigerate them for 1 or 2 days. Unripe persimmons will keep in the refrigerator for up to one month. Keep refrigerated persimmons unwashed in a plastic bag.

Long-Term Storage

Persimmons can be frozen or dried.

Learn more about freezing persimmons.

Learn more about drying fruit.

Quick Fact

Persimmons are an excellent source of Vitamin A.  

Nutrition Information

Serving Size

1 whole

 

 

 

 

Nutrients

Amount

% Daily Value

Total Calories

118

 

Protein

1g

 

Carbohydrates

31g

 

Total Fat

0g

 

Cholesterol

0mg

 

Minerals

 

 

Calcium

13mg

 

Sodium

2mg

 

Iron

0mg

 

Vitamins

 

 

Vitamin A

  55

Vitamin C

  21

 

 

 

 

 

 

Food Safety Tips

Always keep fresh produce away from raw meat and raw meat juices to avoid cross-contamination.

Follow the safe food guidelines for all fresh produce.

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