Persimmon, also known as kaki, is a soft, fleshy and very sweet from the Diospyros kaki plant, a deciduous tree that belongs to the botanical family Ebenaceae. It is particularly energetic, making it suitable for children, the elderly, and athletes. Persimmons have laxative, diuretic, and hepatoprotective properties.

There are two main types: the astringent persimmon (Hachiya) and the non-astringent persimmon (Fuyu).

The Hachiya persimmon has a sharp shape and should be eaten very ripe.

The Fuyu persimmon has a flatter shape and can be eaten while still hard.

Nutritional Analysis

Calories: 100 grams of persimmons provide about 125 kcal depending on ripeness.

Composition: They contain about 80% water, 16-18% sugars, 2.5% fiber, 0.6% protein, and 0.3% fat.

Minerals: Rich in potassium (161-170 mg %), phosphorus, magnesium, calcium, and sodium. They have traces of selenium and manganese.

Vitamins: Significant amount of vitamin A, which varies with the fruit's ripeness. They also contain beta-carotene, carotenoids, flavonoids.

Properties and Benefits according to traditional folk medicine

Diuretic and Purifying: Due to its potassium content, persimmon is a good diuretic.

Against Constipation: The high fiber content makes it useful against constipation.

Hepatoprotective: Beneficial for liver disorders.

Antistress and Anti-fatigue: Recommended in cases of tiredness and asthenia.

Organ Protection: Has a protective action on the spleen, pancreas, stomach, and small intestine.

Contraindications

Diabetes and Obesity: Not recommended due to its high sugar content.

Raw Consumption: It is preferable to consume it raw to preserve vitamins and minerals.

Studies

Diospyros kaki contains proanthocyanidins, carotenoids, flavonoids, proteins (1) and other components of interest to human health such as A, B6, B12, C and D (2).

References_____________________________________________________________________

(1) Direito R, Rocha J, Sepodes B, Eduardo-Figueira M. From Diospyros kaki L. (Persimmon) Phytochemical Profile and Health Impact to New Product Perspectives and Waste Valorization. Nutrients. 2021 Sep 20;13(9):3283. doi: 10.3390/nu13093283. PMID: 34579162; PMCID: PMC8465508.

Abstract. Persimmon (Diospyros kaki L.) fruit's phytochemical profile includes carotenoids, proanthocyanidins, and gallic acid among other phenolic compounds and vitamins. A huge antioxidant potential is present given this richness in antioxidant compounds. These bioactive compounds impact on health benefits. The intersection of nutrition and sustainability, the key idea behind the EAT-Lancet Commission, which could improve human health and decrease the global impact of food-related health conditions such as cancer, heart disease, diabetes, and obesity, bring the discussion regarding persimmon beyond the health effects from its consumption, but also on the valorization of a very perishable food that spoils quickly. A broad option of edible products with better storage stability or solutions that apply persimmon and its byproducts in the reinvention of old products or even creating new products, or with new and better packaging for the preservation of food products with postharvest technologies to preserve and extend the shelf-life of persimmon food products. Facing a global food crisis and the climate emergency, new and better day-to-day solutions are needed right now. Therefore, the use of persimmon waste has also been discussed as a good solution to produce biofuel, eco-friendly alternative reductants for fabric dyes, green plant growth regulator, biodegradable and edible films for vegetable packaging, antimicrobial activity against foodborne methicillin-resistant Staphylococcus aureus found in retail pork, anti-Helicobacter pylori agents from pedicel extracts, and persimmon pectin-based emulsifiers to prevent lipid peroxidation, among other solutions presented in the revised literature. It has become clear that the uses for persimmon go far beyond the kitchen table and the health impact consumption demonstrated over the years. The desired sustainable transition is already in progress, however, mechanistic studies and clinical trials are essential and scaling-up is fundamental to the future.

(2) Santos ADDC, Fonseca FA, Dutra LM, Santos MFC, Menezes LRA, Campos FR, Nagata N, Ayub R, Barison A. 1H HR-MAS NMR-based metabolomics study of different persimmon cultivars (Diospyros kaki) during fruit development. Food Chem. 2018 Jan 15;239:511-519. doi: 10.1016/j.foodchem.2017.06.133.