Super source
Carbohydrate
17.5 g · 6% DV target
Native to East Asia, the persimmon is a honey-sweet pome fruit known for its distinct transition from mouth-puckering astringency to a silky, jelly-like texture as it ripens.
Persimmons are notable for their high concentration of soluble tannins (plant polyphenols), which are responsible for the furry mouthfeel of unripe fruit but decrease significantly during the ripening process.
Clinical research indicates that the specific fibre profile of persimmons may help lower LDL (low-density lipoprotein) cholesterol by binding to bile acids in the digestive tract.
Compared to many common orchard fruits like apples or pears, persimmons contain significantly higher levels of carotenoids (plant pigments), particularly beta-cryptoxanthin, which the body can convert into vitamin A.
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
17.5 g · 6% DV target
4.77 g · 17% DV target
13.9 g · 28% DV target
58.2 μg · 6% DV target
1.27 mg · 8% DV target
16.3 mg · 18% DV target
No diet tags available.
Keep at room temperature to allow tannins to break down.
Only once fully soft and ripe.
Perennial tree crop with relatively low water requirements compared to citrus.
The 'Fuyu' variety can be eaten firm like an apple, whereas the 'Hachiya' variety must be completely soft—almost like a water balloon—before it is palatable.