14 Persimmon Recipes That Put This Underrated Fall Fruit Center Stage (2024)

FAQs

What can I do with too many persimmons? ›

One of the best options for copious amounts of any food is to freeze some for later. HalfPint suggests pureeing the persimmon pulp, putting it into plastic freezer bags to maximize your freezer space, and then making persimmon bread, smoothies, and steamed pudding with the thawed fruit pulp later on.

We love to pair persimmons with sweet and savory fall flavors like maple, honey, walnuts, beets, pomegranates, apples, kumquats, and pears—or keep it all sweet for a colorful, nutritious fruit salad.

Persimmons have a delicate honey-like flavor and silky texture. They can be eaten fresh, dried, or cooked, and are very versatile in recipes. Persimmon peels are completely edible. Whether or not to peel the fruit is a matter of personal preference and the recipe that you're using.

Tea and persimmon contain tannins, which have been found to make protein harder to digest. So when tea and persimmon are eaten with crab, which is rich in protein, we might experience indigestion.

If you eat a lot of persimmons, it will increase the sediment, which is easy to become large particles that are difficult to get out, which can form large blocks and clog digestion.

If you have a mature persimmon tree, you know it produces more fruit than you can consume fresh. But the good news is that there are ways to preserve them. You can freeze them, dry them, or turn them into jam.

Persimmons are a good source of vitamins A and C as well as manganese, which helps the blood to clot. They also have other antioxidants, which help reduce the risk of many serious health conditions including cancer and stroke. One serving of persimmons contains approximately: Calories: 118.

Storage at − 20 °C and − 80 °C temperatures up to 60 days has been found to be an effective method to remove astringency of persimmon fruits.

It has been used in clinical research without reported adverse effects. The fruit might cause allergic reactions in some people, but this is uncommon. Eating the fruit in very large amounts might cause blockage of the intestines.

Persimmons are low in calories and high in fiber – a combination that makes them a good choice for weight control. Their mix of antioxidants and nutrients – including vitamins A and C – makes them ideal for a healthy diet.

Can we eat persimmon at night? ›

No, you should not eat persimmons at night. Eating fruits like persimmons at night may cause an increase in blood sugar levels.

This sensation can be described as dry, puckering, or even like your mouth has been coated with a layer of silt or talc. The reason behind this peculiar feeling is the high tannin content in persimmons [2]. Tannins are a class of astringent chemical compounds found in plants, including persimmons.

A delicious seasonal treat, Fuyu persimmons can be enjoyed in various stages of ripeness: from firm to slightly soft. Don't confuse them with their cousins, Hachiya persimmons, which are astringent when underripe. Hachiyas have to be custardy-soft before they are edible, making them a great fit for baking.

While persimmons can be a delectable treat, it's best to eat them in moderation. Their high tannin content could lead to a few health problems if consumed in excess. These issues include stomach bleeding, constipation, and diarrhea.

If you have a mature persimmon tree, you know it produces more fruit than you can consume fresh. But the good news is that there are ways to preserve them. You can freeze them, dry them, or turn them into jam.

Persimmons freeze very well, so I tend to pick as much fruit as possible to store away for the year. To prepare your fruit for the freezer, rinse off the skin of the fruit and lightly pat dry. This is a delicate process as the fruit can be very soft.

Persimmons contain flavonoid antioxidants and tannins, which benefit heart health by reducing blood pressure, lowering inflammation, and decreasing cholesterol levels.

Advice circulating the Internet recommends placing astringent Hachiya persimmons in the freezer for 24 hours to remove tannins and speed up the ripening process as an alternative to waiting several days for persimmons to ripen at room temperature.