Persimmon

Originally from China, persimmon trees have been grown for thousands of years for their delicious fruit and beautiful wood. Their orange-colored fruits called persimmons are known for their sweet, honey-like flavor.

While hundreds of types exist, the Hachiya and Fuyu varieties are among the most popular. The heart-shaped Hachiya persimmons are astringent, meaning they are very high in plant chemicals called tannins that give the unripe fruit a dry, bitter taste.

This type of persimmon needs to be fully ripe before eating.

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Fuyu persimmons also contain tannins, but they are considered non-astringent. Unlike Hachiya persimmons, the crisp, tomato-shaped Fuyu variety can be enjoyed even when not completely ripe.

Persimmons can be eaten fresh, dried or cooked and are commonly used around the world in jellies, drinks, pies, curries and puddings.

Not only are persimmons tasty, they’re packed with nutrients that can benefit your health in several ways. Persimmons are sweet, versatile fruits full of vitamins, minerals, fiber and beneficial plant compounds. What’s more, they may promote heart health, reduce inflammation, support healthy vision and keep your digestive system healthy.