Persimmon
Scientific Binomial Name: Diospyros virginiana
Selection Information
Other Names:
Kaki
Usage:
Sliced and used in salads or desserts.
Selection:
A Good-quality persimmon will have very soft and slightly wrinkled skin. The skin will be brilliant-orange and the flesh burnt-orange in color.
Avoid:Avoid product that is so soft the skin has split or has black scars or bruises.
Seasonal Information
Persimmons are available October through December from California.
Persimmon Nutritional Information
Nutrition Facts
Serving Size: 1 Persimmons (168g)
Amount Per Serving
Calories 118
Calories from Fat 3
% Daily Value*
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
Cholesterol 0mg
0%
Sodium 2mg
0%
Total Carbohydrate 31g
10%
Dietary Fiber 6g
24%
Sugars 21g
Protein 1g
Vitamin A 55%
Vitamin C 21%
Calcium 1%
Iron 1%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Source: PMA's Labeling Facts
Persimmons are very low in Cholesterol and Sodium. They're also a good source of Iron, and a very good source of Vitamin C.
Persimmons Tips & Trivia
- There are both native American and Oriental persimmons, all orange in color (except for a small, purple Mexican variety) and all shaped roughly like an acorn.
- The persimmons tree is a large member of the ebony family and produces one of the hardest woods known which is ideal for golf clubs.