Persimmon
A sweet, orange fruit with a fiber and vitamin A content higher than most common fruits, especially when fully ripe.
Immunity
Gut Health
Vision
Persimmons are high in vitamins A, C, E, and antioxidants. They support vision and immune health. Eat fresh, dried, or incorporate into desserts.
Persimmon
Per
1 fruit (168g)
Calories
118
Vitamin K
4%
Vitamin A
15%
Vitamin C
14%
Vitamin B12
0%
Vitamin D
0%
Iron
1%
Magnesium
4%
Potassium
6%
Calcium
1%
Fiber
6.0g
Nutrition Highlights
Fiber, vitamin A, vitamin C, tannins (astringent varieties)
—
Nutrition Density Score (ANDI Score)
Not officially rated
Editorial estimate
Prep Tip
Let astringent varieties (like Hachiya) fully soften before eating — underripe astringent persimmons are unpleasantly mouth-puckering due to tannins; Fuyu varieties can be eaten firm.
Absorption Boost
Healthy fats (yogurt, nuts) — helps absorb the fat-soluble vitamin A
Cinnamon — a traditional pairing, especially with dried persimmon
Use Caution If
You've had stomach surgery or have slow gastric emptying — unripe persimmons contain tannins rarely linked to digestive blockages (bezoars) in these specific situations
You're managing blood sugar closely — persimmons are fairly high in natural sugar
Storage
Ripen astringent varieties at room temperature until soft; refrigerate ripe fruit and use within a few days.
Biomarkers to Track
Subjective
(Daily)
Digestive comfort
Visual comfort in low light
Objective
(Quarterly)
Vitamin A status
Fasting blood glucose