Vitamin bomb persimmon: how to eat it properly

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For some, persimmons are the absolute highlight of the season, while others see them as just one of the many fruits that increasingly appear in German supermarkets during the winter months. But what is the right way to enjoy this exotic fruit? Persimmons (Diospyros kaki) originally come from China, where they have been a traditional fruit for over 2,000 years. Today, they are grown in warm, subtropical regions worldwide, particularly in Asia, the Mediterranean, and the USA. Persimmon has been available in German supermarkets for several years now. Its cultivated varieties, such as Sharon, honey apple, and persimmon, can also be found more and more frequently on fruit shelves.

This exotic fruit is trendy due to its intense sweetness but low-calorie content (approx. 70 calories per 100 grams). They are also rich in vitamin A and contain plenty of vitamin C, fibre, and antioxidants.

Persimmons: Should we eat with or without the skin?

Persimmons are increasingly found in German supermarkets between October and April, as they are harvested in the fall in southern European countries such as Spain and Italy and then delivered to us in Germany.

After buying this fruit, which is still unknown to some, the question quickly arises: should it be eaten with or without the skin? For those who prefer the quick and easy way, there is good news: The skin of the persimmon can be eaten without hesitation. Before eating, the fruit should be washed thoroughly, and the stem base, brownish discolouration, and bruises should be removed. The persimmon can then be cut into slices and eaten like an apple.

Did you know? Alternatively, the persimmon can also be spooned out of the skin like a kiwi – for this, the flesh should be particularly soft.

What’s behind the fruit?

The exotic fruit combines notes of peach and melon, accompanied by a hint of vanilla. However, its high tannin content can sometimes taste bitter and furry.

The antioxidants it contains, such as beta-carotene, can help strengthen the immune system and reduce inflammation. Its high potassium content supports heart health. Thanks to its high fibre content, it is also said to have digestive properties.

Tip: The cultivated varieties of Sharon fruit and persimmon contain significantly fewer tannins, which gives them a pleasantly sweet note—even when they are not fully ripe.

What is the difference between a Sharon and a persimmon?

The Sharon fruit is a special variety of persimmon grown in Israel. The name is derived from the Sharon Plain in Israel, where it was first cultivated. Sharon also has a firmer consistency and is less sensitive. The taste is milder, sweeter, and without bitter notes, as they contain hardly any tannins. The skin of the Sharon is actually a little thinner than the persimmon’s, which is why some people prefer to eat them straight from the skin rather than peeling or scooping them.

Sharon can be recognized because they are slightly smaller, more evenly shaped, and lighter orange than persimmons. This is because they are characterized by a slightly flattened, round shape and a more intense orange-red colour. When you cut them open, you can see exactly what has ended up in your basket: Sharon, like persimmons, has no seeds inside, but persimmons do.

Did you know? The well-known name “honey apple” is mainly used to make the fruit more attractive for the European market.

Use in the kitchen: how is the fruit prepared?

Persimmons are perfect raw as a snack between meals or a tasty addition to salads or smoothies. They are also popular in jams or chutneys and for baking. In Asian cuisine, the fruit is enjoyed in dried form as a snack or sweet.

They also make an excellent sauce for meat and poultry dishes. Peel and chop the fruit, fry it briefly with frying fat and a little chilli, then pour in the vegetable stock. Allow the mixture to simmer over medium heat, adding cornflour until it reaches a creamy consistency.

Tip: Ripe persimmons should be kept in the fridge and will keep for about a week. Unripe fruit will ripen at room temperature.