Fruit
Persimmon
Persimmon includes non-astringent Fuyu (eat crisp) and astringent Hachiya (must be jelly-soft). Flesh turns honey-sweet with apricot and brown-sugar notes when ready. East Asian Diospyros kaki leads commerce. Slice Fuyu into salads, scoop Hachiya into puddings and breads, or dry as hoshigaki-style fruit. Underripe astringent fruit puckers the mouth—wait or use ethylene carefully.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Cholesterol 0 mg
- Sodium 5.26 mg
- Salt 0.01 g
- Total Carbohydrate 13.5 g
- Dietary Fibre 1.97 g
- Total Sugars 10.8 g
- Complex / starch 1.02 g
- Protein 0.8 g
- Water 88.7 g
- Energy 55.3 kcal
- Water 88.7 g
- Carbohydrates 13.5 g
- Sugars 10.8 g
- Monosaccharides 7.54 g
- Disaccharides 3.23 g
- Starch 1.02 g
- Amylose 0.26 g
- Amylopectin 0.77 g
- Digestible Starch 0.87 g
- Resistant Starch 0.1 g
- Fibre 1.97 g
- Soluble Fibre 0.69 g
- Insoluble Fibre 1.28 g
- Protein 0.8 g
- Plant Protein 0.76 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.09 g
- Vitamins 89.3 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.9 µg
- Vitamin C 49 mg
- Vitamin E 0.27 mg
- Vitamin K 4.5 µg
- Minerals 400 mg
- Major Minerals 393 mg
- Trace Minerals 6.3 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 49 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.9 · vitamin-e: 0.27 · vitamin-k: 4.5 ·
Minerals
Sodium: 5.26 · Potassium: 324 · Calcium: 64 · Iron: 0.9 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
History
Persimmon was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Persimmon types and preparations into new climates and cuisines.
Modern production, storage, and transport made Persimmon a regular purchase far from where it is grown or raised.
Cooks now treat Persimmon as both staple and specialty, with more attention to provenance, variety, and form.