Can You Eat Persimmon Peel

Is Persimmon peel edible? Persimmons are orange colored fruits originated in china. They range in sizes and colors. It is a berry that grows on trees that belongs to genus Diospyros. These are one of the fastest selling exotic fruits in the world.

According to American tradition, the pattern inside persimmon cotyledons can be used to predict the weather. Persimmons are the fall fruits that reign in Japan. These are produced mainly in China, Japan, Korea, America, Southern Europe and Britain. Persimmons are usually grown in October to February.

How does it taste?

There are different varieties of persimmons and each of them has unique flavor. The taste, size and color depend on the type of cultivar grown.

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The taste ranges from sweet to bitter and rich in flavor. Its texture is similar to apricot and skin tougher than an apple skin. Their color ranges from light yellow to red or orange.

Persimmon Varieties

Based on their flavor, persimmon varieties are classified as Astringent and Non astringent.

Astringent Variety

Astringent persimmon has rich, sweet, spicy and tardy flavor. They are more oblong and come to a point. It causes your mouth to pucker when you bite. The varieties are:

  1. Hachiya
  2. Eureka
  3. Saijo
  4. Honan Red
  5. Tanenashi
  6. Tamopan
  7. Triumph

Hachiya persimmons are too astringent and you should wait until its soft and ripe to eat. It looks like a large orange acorn and orange red in color. They have high levels of soluble tannins.

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Ripe Hachiyas are soft and has a smooth pulp inside. But once it is ripe, it is too sweet and melts into your mouth as sugar. Hachiyas are too squishy that cannot be eaten without making a mess.

Non Astringent Variety

Non astringent persimmons are short, firm, crisp with a bright flavor. They have a round, flat shape. It is soft, sweet and has jelly like flesh inside them. The varieties are:

  1. Fuyu
  2. Gosho
  3. Jiro
  4. Izu
  5. Suruga
  6. Okugosho
  7. Maekawaiiro

Fuyu persimmons are yellow orange in color and it looks like a tomato in shape.

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Unlike Hachiyas, Fuyu persimmons can be eaten raw and gets firmer when its ripe.

Health Benefits of Persimmon

Persimmons are a good source of carbohydrates. They are fat free and contains vitamins, minerals such as sodium, magnesium, calcium and iron that are beneficial to your body. They are rich in carotene, antioxidants and has high fiber content.

  1. Maintains your heart health
  2. Improves your immune system
  3. Helps you to maintain healthy weight
  4. Improves vision
  5. Reduce inflammation
  6. Lowers blood pressure

If you want to maintain a healthy weight or lose weight, then persimmons are a great choice. One persimmon contains 55% of vitamin A that are required by your body. It boosts the functions of your conjunctival membranes and corneas.

They have lots of tannins, that can damage your teeth and cause stones if you eat too much at a time.

How to store them?

Persimmons are kept much longer than any other fruits at cooler temperatures. For persimmons that are ripe or just ripe, are kept in room temperatures. It takes a week or more, for them to ripe.

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Astringent varieties are picked at early autumn when they are firm and kept in room temperature to ripe. Non astringent varieties should be kept in dry, dark, cool place.

Astringent varieties are softer than non-astringent ones when they ripe.

Persimmons are used in muffins, scones, jams, chutneys, salads, cookies and so on. They can be eaten fresh, dried or cooked. Dried persimmons are added as toppings on cakes, compotes, cereals, cookies. While the fresh one can be eaten as raw.

Is the peel of persimmon edible?

Persimmons are the national fruit of Japan, which resembles tomato. All parts of persimmon are edible except the stem and seeds. The seed in astringent varieties are too sharp and leaves your mouth walls rough and raw.

Do you know that the seeds of persimmon are used as buttons in South Civil War? The seeds can be roasted and blended and the leaves are made into tea.

The skin is edible and it is tougher than apple. You can eat persimmons with or without peeling its skin.