How To Eat A Persimmon

I grew up eating persimmons and they are some of my favorite fruit during the winter!  Mostly, whenever I’ve eaten them in public though, I get something like this: “Why are you eating an orange tomato?”  Hm, time for a quick tutorial!  You seriously don’t want to be missing out on this fantastic fruit.

How to Eat a Persimmon


Nutritional Data:

American persimmons, raw
Diospyros virginiana
Nutritional value per 100 g (3.5 oz)
Energy 531 kJ (127 kcal)
33.5 g
Sugars n/a
Dietary fiber n/a
0.4 g
0.8 g
Vitamin C

66 mg

Trace metals

27 mg


2.5 mg


26 mg


310 mg


1 mg


1. Wash your persimmons.  When I shop, I look for the ones that are the most orange.  Yes, they’ll be completely hard and not very yummy…so don’t try to eat them before following the rest of the steps!


2. Place the persimmons in a plastic bag (any bag will do).


3.  Stick the bag into a freezer for 24-48 hours (or until frozen solid).


4.  Move them into your fridge or leave at room temperature until the persimmons are completely thawed.  It usually takes me 48 hours.

5. Slice and eat!

If you found this helpful, you’ll probably love the post The Correct Way to Eat a Pomegranate…so check it out!


Categories: Food Recipes, Recipes

Tagged as:

5 replies

  1. Thank you for posting this. I’ve been curious about how to eat the flat ones. I love the heart shaped ones and know how to eat them but wasn’t sure how to eat the others. Do you know why your supposed to freeze them?

    • They’re so good, right?! I’m not entirely sure but I think it has something to do with composition changes in the sugars of the fruit when it goes from room temp to freezing to thawing. They taste considerably sweeter afterwards 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s