In 2020, my astringent Persimmon tree produced yet again another bumper crop of fruit – so much so, that people came from far and wide to gather some and take away.
This year the strangest thing happened. Only one fruit grew. The leaves had turned shades of red and yellow and all had fallen; the sole orange orb remained. Until today. Today was harvest day!
In the past I have written and shown these fruits and you can read more here. If you search on this blog you will find other blog posts about persimmons.
In the past I have needed to describe to friends how to eat the astringent version of persimmons. Firstly you should not pick them until they are so soft as to almost squelch apart in your hands when you take them off the branches. Then I cut across the fruit, before scooping the nectar teaspoon by teaspoon from the fruit. The skin is edible but not as delectable as the gooey insides.
What goes wrong if you eat them before they are softly mushy? The drying astringency of the fruit will stick to the roof of your mouth and generally be very unpleasant. It is possible to pick these and, then inside the house, let them stand in a bowl for a few more days. The worst thing that can happen is that the skin will discolour and the fruit will look unpleasant. However, inside the gooiness will have developed and become even more delicious and palatable.
This website gives nutrient values:
One persimmon (168 grams) contains:
- Calories: 118
- Carbs: 31 grams
- Protein: 1 gram
- Fat: 0.3 grams
- Fibre: 6 grams
- Vitamin A: 55% of the RDI
- Vitamin C: 22% of the RDI
- Vitamin E: 6% of the RDI
- Vitamin K: 5% of the RDI
- Vitamin B6 (pyridoxine): 8% of the RDI
- Potassium: 8% of the RDI
- Copper: 9% of the RDI
- Manganese: 30% of the RDI
Persimmons are a good source of thiamine (B1), riboflavin (B2), folate, magnesium and phosphorus. .Just one persimmon contains over half the recommended intake of vitamin A, a fat-soluble vitamin critical for immune function, vision and foetal development. Aside from vitamins and minerals, persimmons contain a wide array of plant compounds, including tannins, flavonoids and carotenoids, which can positively impact your health.