Persimmon

A persimmon, known to the ancient Greeks as "the fruit of the gods" is the edible fruit.

The shape of the fruit varies from spherical to acorn to flattened or squarish. The color of the fruit varies from light yellow-orange to dark orange-red. The size can be as little as a few ounces to more than a pound. The calyx, woody leaf on the top, often remains with the fruit after picking. The entire fruit is edible except for the seed and calyx.

Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.

Astringency means the dry, puckering mouth feel caused by tannins found in many fruits such as persimmons and banana skins. The tannins denature the salivary proteins, causing a rough "sandpapery" sensation in the mouth. The word "astringent" means "to bind fast".

They come in astringent and non-astringent varieties: astringent fruits are astringent until they become ripe, when they are custard-soft. Non-astringent varieties are less astringent when unripe, and lose their astringency earlier; they are firm and slightly crunchy when ripe.

Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy. Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth, not very pleasant. The tartness will go away as the fruit ripens.

Can be eaten as is or sliced and used in salads or desserts.

Nutritional Profile

This fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber. Persimmons are very low in Cholesterol and Sodium.
Calyx is used to stop hiccups and belching.