Persimmon: Honey-Sweet, Bright Orange Fruit

Persimmons are **orange, tomato-shaped fruits** with a **sweet, honeyed flavor** when ripe. Two main varieties exist: **Hachiya** (astringent, needs to ripen until very soft) and **Fuyu** (non-astringent, eaten while firm like an apple).

Per 100 g: **~70 kcal**, **~18 g carbs**, **~3 g fiber**, **vitamin C (~15–20% DV)**, **vitamin A (beta-carotene)**, **manganese**, and antioxidants like **tannins** and **flavonoids**.

- **Immune support:** vitamin C and carotenoids. - **Eye health:** vitamin A from beta-carotene. - **Gut health:** fiber supports digestion. - **Antioxidants:** may help reduce oxidative stress.

- **Astringency:** unripe Hachiya is very tannic and unpleasant. - **Sugar content:** naturally sweet, so portion control may be needed for blood sugar management. - **Rare bezoar risk:** excessive intake of very astringent persimmons can form phytobezoars.

- **Eat fresh:** sliced or scooped. - **Bake:** in puddings, cakes, muffins. - **Salads:** pair with arugula, nuts, goat cheese. - **Preserves:** persimmon jam or dried slices. - **Smoothies:** blend with yogurt and spices like cinnamon.

For astringent Hachiya persimmons, let them ripen until **soft like jelly** before eating to avoid bitterness.