Fruit
Persimmon
A glowing autumn fruit, sweet as honey, rich in fiber and antioxidants that may help gently support the heart and digestion.
🌱 What it is
Persimmons are orange, glossy fruits that ripen in the cooler months, turning soft and honey-sweet when fully ready to eat. Some varieties are eaten firm like an apple, while others must soften completely before enjoying.
✨ How it may help
- May help support healthy digestion with its generous fiber content
- Traditionally used to support the heart with its antioxidant and potassium content
- May help support healthy vision with its beta-carotene content
- May help support immune health with its vitamin C content
🥄 How to use it
Eat a ripe persimmon fresh and soft, slice it over oatmeal, or fold the pulp into a warm porridge.
🥗 Nutrition
Per 1 medium persimmon (168 g) · about 118 calories
- Fiber 6 g
- Vitamin C 12.6 mg
- Vitamin A (beta-carotene) 55 mcg RAE
- Potassium 270 mg
- Manganese 0.6 mg
Source: USDA FoodData Central
⚖️ Caution
Eat persimmons fully ripe; very unripe, astringent ones can, in rare cases, form a hard mass in the stomach, especially if many are eaten at once. Their natural sugars are concentrated, so those watching blood sugar should enjoy them in modest portions.
🍃 A note from nature
Persimmons hang like little lanterns on bare branches after the leaves have fallen, one of the last fruits to ripen before winter - a picture of sweetness that comes only with patient waiting.