14 Persimmon Recipes That Put This Underrated Fall Fruit Center Stage (2024)

FAQs

How many persimmons should I eat a day? ›

Eating one medium-sized persimmon (about 100 grams) a day is enough to help fight atherosclerosis, says Gorinstein.

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

We love to pair persimmons with sweet and savory fall flavors like maple, honey, walnuts, beets, pomegranates, apples, kumquats, and pears—or keep it all sweet for a colorful, nutritious fruit salad.

An overripe persimmon tends to be mushy and may have dark, wrinkled skin. The color might be deeper than usual, and it could have an overly sweet, fermented smell.

Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

Persimmons have a delicate honey-like flavor and silky texture. They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.

Persimmons contain flavonoid antioxidants and tannins, which benefit heart health by reducing blood pressure, lowering inflammation, and decreasing cholesterol levels.

When persimmons are beaten to a pulp, tannins form complexes with carbohydrates, causing the pulp to stiffen to a gel-like consistency. When baking soda is added, a reaction with the moist and slightly acidic persimmon creates carbon dioxide (CO2), which also plays a role in encouraging the pulp to thicken.

If you have a mature persimmon tree, you know it produces more fruit than you can consume fresh. But the good news is that there are ways to preserve them. You can freeze them, dry them, or turn them into jam.

Storage at − 20 °C and − 80 °C temperatures up to 60 days has been found to be an effective method to remove astringency of persimmon fruits.

What animal likes persimmon? ›

Of course, practically everyone knows opossums do. But persimmons are also gobbled up by other mammals such as rodents, white-tailed deer (they also eat the leaves and twigs), raccoons, foxes, black bears and skunks.

How to eat a persimmon. Fuyu persimmons can be eaten raw or baked, Glass says. Once they're soft but firm, you can slice this variety and use it in ways you would use other sliced fruits like apples or pears this time of year. The Hachiya varieties have a little less flexibility because they're so soft.

Black spot disease (BSD) in persimmon fruit, caused by Alternaria alternata, develops primarily in the high humidity environment beneath the calyx.

Hachiya (left) and Fuyu (right) are both locally grown persimmons that have beautiful cinnamon notes, perfect for fall. However, the Hachiya's texture is best when extremely ripe, almost jelly-like in texture, while the Fuyu can be eaten while hard, like an apple.

Hachiya persimmons tend to be a little larger than Fuyu and are more acorn shaped. The main difference between Hachiya persimmons and Fuyus is that Hachiyas are extremely astringent until they are completely soft and ripe. If you bite into a hard, unripe Hachiya, you'll never forget it! Talk about mouth puckering.

It is better not to eat more than one persimmon or 100 g of fruit in a day. Excessive consumption of persimmons may lead to intestinal blockages, nausea, vomiting, or constipation.

Enjoy a whole Fuyu persimmon by washing with water and eating it like an apple or slice off the top and cut into quarters. Hachiya persimmons are mostly used in baking and can be eaten by scooping the flesh out with a spoon. They taste best when very soft.

A typical portion is one average-sized persimmon. While persimmons are healthy, like all fruit, they are high in sugar. Pay attention to your intake as part of a balanced diet.

Fresh and dried persimmons are important nutritional product, which have high content of sugars, as glucose and fructose as a source of energy.