The persimmons are in bright orange in the fruit department of the supermarkets. You should grab it the next time you go shopping because persimmons provide vitamin C – which strengthens the immune system. And best of all: the tropical fruits are easy to eat with a spoon!

Vanilla aroma ensures sweet enjoyment

Persimmons sweeten the winter for fruit lovers because they taste wonderfully sweet. No wonder: after all, tropical fruits contain up to 16 percent sugar. In addition, kakis score with a slight vanilla note, which makes them even more irresistible.

You can find kakis in the supermarket. There they shine – together with their new breed from Israel, the Sharon fruit – in bright orange. Persimmons can be eaten with or without the skin. Connoisseurs cut the fruit in halves and scoop them out that way.

That’s why persimmons are healthy!

The orange fruits are great suppliers of vitamins. They contain vitamin C and provitamin A. The latter ensures plump and radiant skin as well as healthy eyes and well-functioning cell protection. In addition, persimmons score with minerals such as potassium and phosphorus as well as phenolic compounds, which have an antioxidant effect.

Persimmon indulgence

In addition to enjoying the persimmons on their own, they can also be chopped into your morning muesli, yogurt, or smoothie. But the tropical fruits not only provide a great aroma in sweet dishes: Persimmons also taste great in savory dishes, such as in winter salads, with white or red cabbage, beetroot, and carrots. The fruit gives sauces and chutneys a great taste!

Perhaps you haven’t eaten persimmons all too often? The orange fruit is still relatively unknown but is becoming more and more popular. Whether in smoothies, oatmeal, or as a fruity side dish in warm pan dishes, persimmons can be used in many ways. With its sweet taste, it gives every dish a light, fruity note. But how do you prepare the persimmons properly and can you eat the skin of a persimmon?

What actually is a persimmon?

The orange fruit has its origins in Asia and is also known as persimmon or persimmon. The persimmon that you can find in fruit displays these days is a refined form of persimmon and is called Sharon. The skin of the Sharon is thinner and the fruit does not contain any seeds. The persimmon cultivar is grown in all countries with a warmer climate, such as Italy or Spain. The size and shape of the persimmon are very similar to that of an apple. The riper a persimmon is, the sweeter its delicious taste. You can find more information about the ingredients and nutritional values ​​of a persimmon here in our product information on persimmons.

How do you eat persimmon?

The skin of the refined persimmon cultivar can be eaten without any problems. However, you should first wash them thoroughly under cold water and gently rub them dry. Like an apple, cut the persimmon lengthwise in half and remove the green stalk. Depending on the intended use, the fruit can now be quartered or diced. The persimmons can also be sliced ​​and served as a fruity topping for cream cheese on breakfast bread. The fruity-sweet note of the orange fruit is also ideal for baking.

Persimmons are sweet fruits that are mostly available in winter. But how healthy are persimmons? We’ll show you which nutrients are in it and how to eat persimmons properly.
Bright orange skin, sweet flesh and the shape of a large tomato: this is the persimmon, also known as persimmon. It is the fruit of the persimmon tree and is one of the oldest cultivated plants.

Nutritional values ​​and Co.: This is how healthy the persimmon is

Persimmons are not only delicious, but also healthy. While they have a little more calories than some other winter fruits like oranges, they also provide you with a lot of nutrients.
Nutritional values ​​per 100 grams of fruit:

Kilocalories: 70 kcal
Protein: 0.58g
Fat: 0.19 g
Carbohydrates: 18.59 g
of which sugar: 12.53 g
Fiber: 3.6 g

Persimmons contain a relatively large amount of sugar, especially fructose, but also glucose. This makes persimmons an ideal post-workout snack, because the fruit quickly recharges the glucose stores after exercise and thus gives you new energy.

Thanks to the high fiber content, the snack also fills you up well and contributes to healthy digestion.
Minerals per 100 grams of fruit (selection):

Calcium: 8 mg
Magnesium: 9 mg
Potassium: 161 mg
Sodium: 1 mg
Phosphorus: 17 mg
Vitamins per 100 grams of fruit (selection):

Vitamin C: 7.5 mg
Folic acid: 8 µg
Beta carotene (provitamin A): 253 µg

The “fruit of the gods” has a large number of minerals and vitamins. The high content of provitamin A is particularly striking. Provitamin A is the precursor of vitamin A found in animal and vegetable foods. Vitamin A is an essential vitamin which, among other things, supports the visual process and is involved in many growth processes. The potassium present in the persimmon takes over functions in the energy metabolism and regulates the circulation.

Persimmons also contain a relatively large amount of tannins. These are vegetable tanning agents that ensure that the unripe persimmons taste tart and often leave a furry mouthfeel. When the fruit is ripe, the tannin content is lower. Incidentally, the kaki varieties Sharon fruit and Persimon contain fewer tannins and therefore do not cause a furry feeling.

This is how you eat the persimmons correctly

Persimmons have a fairly thick and firm skin that is not always edible. As a result, many peel the fruit and cut into wedges like apples, or cut the top open and scoop out the flesh like a kiwi. The cultivated varieties such as Sharon fruit have a thinner skin that can also be eaten.

Persimmons taste sweet. They are therefore perfect for naturally sweetening your morning muesli or porridge. You can also make a delicious cake with the fruit, or use it to make jam, jelly, syrup or compote.

If the sweetness of the fruit is too intense, you can soften it with a squeeze of lemon or lime juice, or use Sharon fruit instead. This one is less cute.

Persimmons also taste good as a sweet, fresh element in salads or curries.

Tips:

If the persimmon is not yet ripe, you can store it next to bananas or apples for a few days. These secrete a “ripening gas” which stimulates fruit to ripen faster.
You can determine the ripeness of the fruit by applying light pressure to the persimmon with your fingers: if the skin gives way, the fruit is ripe.
The persimmons quickly develop brown spots. However, these are not necessarily a sign of rot, but are due to the high sugar content.

How sustainable is the kaki ?

Persimmons originally come from Asia and today most of the growing areas are in Korea, China and Japan. But now kakis are also grown in California, New Zealand and Israel. The persimmons that we get in this country mostly come from Italy or Spain. So kakis are not really regional. They sometimes have to travel long distances before they make it onto the local supermarket shelves. This sometimes produces large amounts of climate-damaging CO2. When shopping, make sure that you buy kakis from European cultivation areas in order to improve the climate balance somewhat.

Persimmon trees are rarely attacked by pests. Thus, the use of chemical pesticides is not necessary, so that the cultivation of persimmons is not harmful to humans, the environment and animals. In order to avoid these completely, you can pay attention to organic persimmons.

There are a wide variety of recipes for the versatile kaki – you can prepare the exotic fruit, for example, as a winter salad with pomegranate seeds. In this article, we will show you what other savory and sweet options there are.

Persimmons are available in Germany from October to December. During these months you can use the sweetish fruit in different ways. The pulp is very compact and easy to prepare. Persimmons also contain many minerals and vitamins, such as magnesium, calcium, potassium and phosphorus. Here are some suggestions for persimmon recipes.

Persimmons originally come from Asia and are mostly imported from there. In Europe, the fruits are also grown in Italy and Spain. The persimmon is therefore not regional: it travels long distances before it is available in the supermarket. This creates climate-damaging CO2 emissions. In order to keep the transport routes as short as possible, it is best to buy kakis from European cultivation areas. Incidentally, this also applies to the pomegranate in the winter salad recipe.

Chemical-synthetic pesticides are often used in persimmon cultivation to protect the persimmon trees from pests. Pesticide residues can build up on the fruit. In order to avoid persimmons contaminated with pesticides, you should pay attention to organic quality.

Persimmon Recipe: Winter Salad with Pomegranate and Walnuts

Ingredients:

1pomegranate
1Kaki
50 gwalnuts
3 tbsp olive oil
2 tablespoons balsamic vinegar
2 tbsp water
3 pinch(s) of salt
4 pinch(s) of pepper
1 tbsp chopped herbs
300 g lamb’s lettuce

Directions:

First open the pomegranate and remove the seeds. See also: Opening and pitting pomegranates works without mess
Cut the persimmons into small pieces. Peeling the persimmon is not absolutely necessary if you wash the fruit beforehand and it is organic.
Crumble the walnuts and put them in a bowl with the pomegranate seeds and persimmon.
Now add the oil, vinegar, water and spices. For example, you can use chives or parsley as herbs.
Mix everything well and finally add the lamb’s lettuce.

Persimmon recipes: This is how you can still prepare the fruit

Persimmons are not only suitable as a salad topping. You can also use the winter fruit in other savory and sweet dishes. More ideas for recipes with persimmons:

Savory Persimmon Recipes:

The sweet taste of the kaki is a great component in a vegetable curry. You can cut the persimmons into small cubes and add them to the curry sauce.
Persimmon and goat cheese also go well together. For example, you can bake persimmon slices with goat cheese. To do this, cut the persimmons into thin slices, place them on a baking sheet and spread the goat’s cheese over them. Bake the slices in the oven until the cheese has melted or, depending on the type of cheese, has slightly browned.
Sweet Persimmon Recipes:

Persimmons taste sweet. They are therefore perfect as a natural sweetener for muesli or porridge.
You can also bake a delicious fruit cake with persimmons.
Persimmons are also very suitable for jam, jelly, syrup or compote.
You can also easily prepare a vegan persimmon lassi. This is an Indian soft drink made from fruits and yoghurt.

The persimmon is a breed from the persimmon. Here you can find out how the two fruits differ and how sustainable the persimmon is compared to the persimmon.

The persimmon is basically a persimmon fruit. The Spanish variety Rojo Brilliante is sold under the name Persimone or the brand name Persimon. Originally, the persimmon was created in the Valencia area through a natural crossing of local persimmon varieties. This resulted in some differences to the original kaki. However, both fruits still have a lot in common.

Both persimmon and persimmon are characterized by an intense color. Their orange flesh is a bright splash of color in desserts or salads. The nutrient-rich pulp of both varieties is a healthy addition in winter. As with the persimmon, the flesh of the persimmon is soft and sweet. This probably earned the kaki fruit the name “fruit of the gods”.

The persimmon differs from the persimmon

Despite the similarities, the persimmon also differs from the persimmon. Through further breeding, she received some new characteristics:

The shape: You can recognize the persimmon by its slightly elongated shape. The persimmon, on the other hand, is rather stocky and round.
The skin: While the skin of the persimmon is hard, you can eat it with the persimmon. You can bite into a persimmon like you would into an apple.
Tannic acid: With persimmons, you don’t have to wait until the fruit is almost overripe. Even the firm flesh of the persimmon is edible without any problems. The persimmon, on the other hand, has to be fully ripe and soft before you can eat it. A persimmon that is not yet (over)ripe leaves an unpleasant, furry feeling in the mouth. This comes from the contained tannins, the tannic acid. These plant substances literally pull your oral mucosa together: they astringent. In the case of persimmon, this astringent effect has been bred away. The proportion of tannic acid in the fruit is correspondingly lower.

Persimmon: The fruit is so healthy

Persimmon is not lacking in healthy nutrients either. It is in no way inferior to kaki. The consumer window Hessen lists the following ingredients, among others:

Beta-Carotene: Similar to carrots, persimmon’s orange color indicates that the fruit contains the pro-vitamin A. Vitamin A is then formed from this in the body. This vitamin is important for cell protection as well as for mucous membranes and eyes.
Vitamin E: Vitamins from the E group have an antioxidant effect. They protect the blood vessels and strengthen the immune system.
Vitamin K: This vitamin is necessary for blood clotting to function. Vitamin K also promotes bone formation.
Vitamin C: Although the persimmon contains vitamin C, it is not a vitamin C bomb. According to the Hessian consumer information, the content is about 16 milligrams per 100 grams. For comparison: the same amount of oranges comes to 50 milligrams.
Vitamins E and K and pro-vitamin A are fat-soluble vitamins. Therefore, your body can process the vitamins better in combination with some fat. For example, add cream quark to a fruit salad or drizzle some linseed oil over your fruit dessert.

The nutritional information from the breeders’ association adds:

Minerals and trace elements such as iron, manganese and potassium.
Sugar: According to the growers association, 100 grams of fruit contain 14.1 grams of sugar. The consumer window Hessen explains that due to the sugar content, the calorie content of 70 kcal per 100 grams of fruit is quite high for all persimmon varieties. The sugar is composed of glucose and fructose, the glucose-fructose ratio is 0.9:1. With this value, the fruit should be better tolerated in the case of fructose intolerance.

Conclusion: how sustainable is the persimmon?

Regionality

The persimmon ripens in southern Europe between October and January. During this time it also comes onto the market in Germany. Conventional persimmons usually also come from Spain or Italy in winter. Off-season, however, they sometimes travel halfway around the world before arriving in Germany. They then come from China, Australia or South Africa.

If possible, only add persimmon or persimmon to your diet in winter. At this time of the year, the fruits have a shorter transport route behind them, provided they come from Germany. This improves their CO2 backpack in contrast to persimmons in summer.

Organic quality

When shopping, pay attention to organic quality. With this careful cultivation, the fruits do not come into contact with pesticides, especially shortly before harvest or transport. This is important with the persimmon because you can eat the skin. In organic markets, for example, you can find persimmons on the fruit shelf during the winter months. At Quiero Naranjas, for example, there are persimmons with the EU organic seal.

Origin

With fruits with the registered trade name Persimon, you can be sure that they come from Spain. They usually bear the designation of origin “Ribera del Xúquer”. That’s the name of the river that flows through the vineyards near Valencia. According to the EU directive, the registered designation of origin protects agricultural products for the respective area – similar to mineral water or Greek olive oil.

According to information from the growers’ association, the river is a major source of water for the persimmon plantations around Valencia. The association describes the region as one of the most fertile agricultural areas in Spain. The information does not indicate whether additional irrigation systems are necessary.

All this does not make the persimmon a really sustainable fruit from regional cultivation. However, another argument in favor of the persimmon is that it is a good source of vitamins in winter. In central European latitudes, fresh local fruit is scarce in the winter months. For example, you can use stored apples or pears, regional winter apple varieties, as well as preserved compotes such as plum compote or quince compote. In summer and autumn, on the other hand, you have a wider selection of regional fruit. You can find out what’s in season in Germany when in the Utopia season calendar.

Persimmon is an interesting berry and not everyone likes it. To date, the astringent effect that persimmon peel gives has practically disappeared due to crossing it with other fruits. Sweet, aromatic, and pleasant texture – persimmon is a vitamin and medicinal product. Here are some facts that reveal this orange berry from all sides:

1. Translated from the Latin persimmon – food of the gods. It is also called winter cherry, the plum of the gods, Chinese peach, heart apple.

2. Persimmons contain a lot of beta-carotene – its amount exceeds the amount of beta-carotene in pumpkin, tomatoes, peppers. This element is responsible for skin health and visual acuity. It is also useful for those who have a harmful nicotine addiction.
3. Persimmons are considered healthier than apples due to their higher content of calcium, sodium, iron, and manganese. Persimmons also contain a lot of dietary fiber, which is useful for the stomach and remove toxins from the body.
4. Persimmon helps in the fight against depression and autumn blues. It contains a lot of magnesium, which soothes and tunes a person to a positive, and fructose with glucose, which simply improves mood. Persimmon makes the day more enjoyable with its bright color!
5. Persimmon satisfies hunger well while being a low-calorie product. This is used by athletes and all those who carefully monitor their weight.
6. Ripe persimmons have hard and smooth skin, but so transparent that you can see the fibers and jelly-like pulp of the berry. The softer to the touch the persimmon, the tastier and riper it is.
7. Persimmons are rich in vitamin C, and therefore will be an excellent assistant to you in the fight and prevention of seasonal colds. There are even recipes for rinsing and tinctures based on persimmon, but it is enough to just eat it.

8. To get rid of the astringent effect of persimmon peel, you need to put it in the freezer for several hours. Or for several days in a plastic bag along with apples. Persimmon will ripen and lose its tasteless quality. Or just peel off the peel.
9. Persimmons are not only used as a dessert, they are added to salads, baked goods, dried, and then eaten as candy. Persimmon adds spice and variety to the dish!
10. Persimmons also contain a lot of potassium, which affects the work of the heart and blood vessels.