Persimmon is the new superfruit to join the league of acai berries, grapefruit, bananas, cantaloupe, and others. It is a yellow-orange fruit that resembles the shape of a tomato. Persimmon is primarily an oriental fruit, meaning it is native to Asian countries like Japan, China, Korea, Nepal, and Burma. It was introduced to North America in the mid-1800s. So, what does a persimmon taste like?
What Does a Persimmon Taste Like?
With shape and texture like that of a tomato, one would wonder if the persimmon taste also resembles that of the red fruit? Persimmon tastes predominantly sweet. Although, in the astringent persimmon (Hachiya), the sweet flavor comes forth when it fully ripens. Unlike astringent persimmons, the non-astringent persimmon (Fuyu) is sweet and edible all the time.
Persimmon is a rich source of vitamin A and vitamin C. It also has decent amounts of vitamins E, B, and K. Persimmon offers a high amount of beta-carotene and antioxidants like lutein and zeaxanthin. It is also a good source of minerals such as manganese, magnesium, potassium, and copper.
Persimmon Nutrition Chart
The fruit’s goodness doesn’t end there. Studies show that persimmon contains twice as much dietary fiber as apples with a significant quantity of phenolic compounds. Persimmon also has phytosterols which help curb bad cholesterol levels in the blood.
Persimmon Taste: Astringent vs. Non-astringent
The astringent persimmon is known as Hachiya. Hachiya persimmon tastes chalky. Meanwhile, the non-astringent variety is called Fuyu.
Hachiya persimmon contains a high amount of tannins that imparts a bitter taste to the fruit, and so, it has an astringent flavor. Therefore, do not eat a raw Hachiya since the bitter, astringent taste might not settle well with your taste buds. However, the tannin content decreases as it ripens, and the fruit tastes pleasantly sweet afterward. In fact, a ripe Hachiya becomes so juicy that it is difficult to eat one without making a mess.
In comparison to the Hachiya variety, Fuyu persimmon tastes sweeter since it contains fewer tannins. It has a deep orange color and is firm, crispy, and deliciously sweet. The Fuyu persimmon has a firm texture and crunch like apples. Persimmon tastes even better as it matures with dark, soft flesh and rich, honey-like sweetness.
Hachiya persimmon is the most widely cultivated type of persimmon. They are picked and shipped raw and firm because the fruit isn’t edible until completely ripe. So, by the time it reaches the North American market, the fruit is ready to eat. Recently, Fuyu persimmon is also gaining popularity due to its divinely sweet flavor.
Delicious Persimmon Recipes
Now that you know what persimmon tastes like, here are two ways you can enjoy it.
Persimmon Green Smoothie Recipe
- 1 ½ cups of almond milk
- ¹⁄3 cup of plain kefir
- 1 ¹⁄3 cups of chopped fresh spinach
- 1 ¹⁄3 cups of chopped Swiss chard
- 3 persimmons, peeled
- 1 ¹⁄3 cups of chopped kale
- 1 ½ frozen bananas
- ½ avocado, peeled and pitted
- 1 tablespoon of chia seeds
- 1 teaspoon of honey, or more to taste (optional)
Simply add almond milk and kefir together in a blender and blend well. Add kale, spinach, and Swiss chard into it, and puree until smooth.
Next add persimmons, bananas, avocado pulp, chia seeds, and honey. Blend until smooth.
Persimmon Brunch Cake Recipe
- 1 ¼ cups of persimmon pulp
- ½ teaspoon of ground cinnamon
- 1 teaspoon of baking soda
- ½ cup of butter, softened
- 1 cup of white sugar
- ½ teaspoon of ground cloves
- 2 cups of sifted all-purpose flour
- ½ teaspoon of ground nutmeg
- 2 teaspoons of baking powder
- ¼ teaspoon of salt
- ½ cup of chopped pecans
- 1 teaspoon of orange zest
- ½ teaspoon of lemon zest
- ¼ cup of confectioners’ sugar for dusting, or as needed
Preheat the oven to 350°F. In the meantime, grease and flour a baking dish. Then, put the persimmon pulp in the blender and puree it.
In a bowl, mix butter and sugar together. Add the persimmon puree to the creamed mixture. Mix the flour, baking powder, salt, cinnamon, nutmeg, and cloves together.
Next, blend the dry mixture with the persimmon mixture. Add the nuts and citrus zest, and stir well. Pour the mixture into the prepared baking dish, and bake it for 30 to 40 minutes.
Let it cool for 10 minutes and transfer to a rack. Cool the persimmon cake for extra 20 to 30 minutes. Garnish with confectioners’ sugar and serve warm.
In conclusion, persimmon is a powerhouse of nutrients. The sweet persimmon taste blends well with almost everything. You can add it to salads or use it as an ingredient in many recipes.
When purchasing the astringent persimmon variety, give it some time to ripen. So, now that you are aware of how a persimmon tastes like, you should include this fruit in a balanced diet to reap all of its health benefits.
Ochel, E., “Fuyu Persimmon: A Fruit From the Gods,” Evolving Wellness, January 23, 2013; http://www.evolvingwellness.com/post/fuyu-persimmon-a-fruit-from-the-gods, last accessed April 10, 2017.
“Persimmon Green Smoothie,” Allrecipes; http://allrecipes.com/recipe/230644/persimmon-green-smoothie/?internalSource=staff%20pick&referringId=1112&referringContentType=recipe%20hub&clickId=cardslot%204, last accessed April 10, 2017.
“Persimmon Brunch Cake,” Allrecipes; http://allrecipes.com/recipe/8165/persimmon-brunch-cake/?internalSource=rotd&referringId=1112&referringContentType=recipe%20hub&clickId=cardslot%201, last accessed April 10, 2017.