Fresh Persimmon

4 Reviews
100% would make this recipe again

Japan's national fruit, the persimmon [pr. puhr-SIHM-muhn] grows on the Diospyros kaki tree. The most commonly found varieties are the "Hachiya", round with a slightly elongated, pointed base and the "Fuyu", smaller and more tomato-shaped. When ripe, both have a red-orange skin and flesh, creamy texture and a tangy-sweet, vanilla-like flavour. They contain a good amount of vitamin A and some vitamin C.

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Preparation : 5 min
160 calories/serving

Ingredients

4 persimmons 900 g

Before you start

Contrary to most other fruits, persimmons are at their best when appearing somewhat wrinkled, with a slightly faded skin colour and soft texture. Choose only ripe fruits and handle them with care because they are fragile. If they are underripe, let them ripen at room temperature, possibly placing them next to an apple (the gas released by the apple will help activate the persimmon's ripening process).

If eaten even slightly underripe, the Hachiya variety will pucker the mouth with an incredible astringency, due to its high tannin content, but will taste sweet when the fruit is ripe. The Fuyu however, is not at all astringent and can be eaten when still firm, with an apple-like texture, but it is less flavourful than the Hachiya.

Method

If you wait until the persimmon has ripened to a soft, shriveled mess, you can simply remove the crown, cut the fruit in half lengthwise, then spoon out its exquisitely sweet and delicate pulp.

Nutrition Facts Table

per 1 serving (230 g)

Amount

% Daily Value

Calories

160

Fat

0 g

1 %

Saturated 0 g
+ Trans 0 g

0 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

43 g

14 %

Fibre

8 g

33 %

Sugars

29 g

Net Carbs

35 g

Protein

1 g

Vitamin A

56 %

Vitamin C

29 %

Calcium

2 %

Iron

2 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Fruits 2 ½
More info
Check out our Meal Plans for Type 2 Diabetes

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4 Reviews (4 with rating only) 100% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | Snacks | No Cook

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