Fruit
Persimmon
A glowing autumn fruit, sweet as honey, rich in fiber and antioxidants that gently support the heart and digestion.
📊 How it ranks (our editor score) — 92/100Tap to see the breakdown
🌱 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.
✨ Why it's good for you
- 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
🥗 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
🥄 How to use it
Eat a ripe persimmon fresh and soft, slice it over oatmeal, or fold the pulp into a warm porridge.
How much: One ripe persimmon a day in season is a wholesome serving. Dried persimmon is sweeter and more concentrated, so a piece or two is plenty.
Show full details & how to prepare it
The persimmon ripens late, hanging like a small lantern after the leaves have fallen, and rewards patience with a flesh so soft and sweet it almost spoons like jam. Inside that sweetness is a generous helping of soluble fiberThe part of plant foods your body can't fully break down — it keeps digestion moving. More →, which gently keeps things moving and feeds the body's friendly gut bacteria, along with antioxidants and potassium that quietly support healthy blood pressure and the heart.
The one rule worth remembering is ripeness. Astringent varieties are mouth-puckering and tannic when firm, and need to soften completely before eating; the sweeter 'fuyu' kinds can be enjoyed while still crisp. Eaten ripe and in sensible amounts, persimmons are a gentle, nourishing pleasure.
Ways to prepare it
⚠️ Cautions
- 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.
📚 What others say
- Traditional autumn fruit valued for digestion
- Studied for fiber and antioxidant content
Learn more
🕊️ A word of encouragement
The fruit that waits longest often grows sweetest. Trust that the slow seasons of your life are ripening something good.
💬 Ask Remy about Persimmon
📚 Resource confidence
Based on mentions in health references
Your vote is saved. Source endorsement totals come from books and studies (+7 per book, +5 per article). You can change your vote anytime from this device.
💬 Comments & experiences
Share what worked for you — and reply or 👍 like the experiences that resonate. Comments get a quick review before they appear publicly, to keep things safe and honest. Please don't make medical claims.
💚 Have an experience to share? Create a free account to join the conversation — your words might be exactly what someone else needs. Reading is always open to everyone.
Know a remedy like this?
Share a structured suggestion and our team will review it for the site.
Suggest a similar remedy