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Tips, Health Benefits & More: Everything You Need to Know About Persimmons

Fall produce is some of the best. The arrival of apples, gourds, and dark leafy greens is nature’s way of nudging us to pull out those soft sweaters and hats. One of my favorites of the bunch is the persimmon. These fruits are only available in the U.S. between October and February, so you have to act fast to enjoy them while they’re here.

I grew up with persimmons, so I’m familiar with how to eat them, but for those of you who are new to this delicious—and nutritious—fruit, I’ve compiled some information on how to distinguish between the two types, tips for preparing and eating them, and more.

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Types of Persimmons

Persimmons are native to Asia and North America, but two of the most commonly available here are Fuyu and Hachiya.

Fuyu persimmons are flat-bottomed and round. These fruits look like orange tomatoes. Their skin is crisp and firm when ripe, and the fruit is best enjoyed raw. Because of this, you’ll often find Fuyu used in recipes like salads, or peeled and sliced and enjoyed like an apple, says Maggie Moon, M.S., RD, author of The MIND Diet: 2nd Edition, who grew up with a Fuyu tree in her backyard.

Hachiya persimmons are reddish-orange, and they are more oblong in shape than Fuyu, with tapered ends. Unlike Fuyu, ripe Hachiya persimmons are completely soft and have thin skin. Unripe Hachiyas are astringent, says Moon, thanks to the presence of tannins, which make the fruit taste overly bitter. But once soft, “the flesh transforms into something akin to a custard, and it’s basically magic,” says Moon.

How to Prepare Persimmons

Like all produce, persimmons should be rinsed under cold, running water. To prepare Fuyus, cut off the leaves and stem and remove the core. The peel, however, is edible and nutritious, so keep it on. Then, slice the fruit however you’d like. Thin slices are delicious when tossed into a salad or incorporated into yogurt or smoothie bowls. Larger wedges can be enjoyed as-is for a snack. Cooked pieces can be used in a variety of savory or sweet dishes, like curries.

Hachiya persimmons are prized for their incredibly soft texture and honey-sweet taste. Let the fruit ripen until completely soft before eating. Remove the top leaves, stem, and core, then slice in half from stem to tip. The flesh can be scooped out with a spoon and eaten raw, or it can be cooked with a variety of spices to make jams, puddings, pies, and even drinks.

How to Eat Persimmons

What’s the best way to eat Fuyu persimmons? We like them raw and added to salads like this Bitter Greens Salad with Persimmons, Manchego & Hazelnut Vinaigrette. Or, says Moon, “If you have a nice firm persimmon, peel the skin and thinly slice the fruit crosswise to reveal a lovely central star shape.” Cutting it thin releases more of the fruit’s delicate floral flavors, she says.

Dried persimmon, also called gotgam in Korean, is a pantry staple, says Moon, and is an important part of an annual tradition of honoring ancestors. You can often find dried persimmons year-round in bags of dried fruit. These can be nibbled on for a grab-and-go snack.

Health Benefits of Persimmons

Persimmons are packed with nutrition. Their bright orange and red color is a sign that they contain healthful plant compounds. One worth mentioning is persimmon tannin, says Vicki Shanta Retelny, RDN, lifestyle nutrition expert, author and speaker based in Chicago. Persimmon tannin is a polyphenol with antioxidant properties. These tannins, which give the fruit its astringent properties, may also provide anti-inflammatory, antibacterial, and antiviral benefits.

Persimmons are also high in fiber, with 6 grams per one (170-gram) fruit, making them an excellent food for digestive and heart health. The fruit is also a good source of vitamin C, a necessary nutrient for immunity and gut health. And finally, they’re full of vitamin A, which may potentially improve insulin resistance.

The Bottom Line

Whether you choose firm, crisp Fuyus on your salad or soft, custardy Hachiyas, know you’ll be getting a boost of flavor and nutrition. Packed with antioxidants and other nutrients that protect against disease and promote health, persimmons are at their peak from October to February, and can be enjoyed both raw and cooked. Give them a try in your next salsa recipe or bake them into your next loaf of banana bread.

Frequently Asked Questions

• What is the proper way to eat persimmon?

  Wait until the fruit is ripe for the best flavor. Fuyu persimmons can be sliced and eaten with peel or without and incorporated raw into salads or cooked into dishes. Hachiya persimmons are best when the inside flesh is super soft, ready to be scooped out and eaten like custard or baked into cakes, puddings, and other sweet applications.

• Are persimmons good to eat raw?

  Yes, persimmons can be eaten raw. Regardless of variety, it’s best to consume them when ripe as they’ll be sweeter and less astringent that way.

• How do you know if a persimmon is ripe?

  Ripe persimmons are usually bright and vibrant orange to reddish-orange depending on variety. Fuyu persimmons are firm with crisp skin and Hachiya persimmons are soft with thin skin that gives with gentle pressure.

• Why do persimmons numb your mouth?

  Some persimmons have high levels of tannins that can taste astringent, making your mouth pucker and leaving it feeling dry and numb. The sensation is short-lived and not a cause for concern.

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