Fuyu Persimmon
Fuyu (Fuyugaki 富有柿) persimmons have a deep-orange to red color and are amazingly sweet when fully ripe. They are slightly smaller than an apple and look a bit like a mini-pumpkin. The Fuyu is a non-astringent variety of persimmon that can be eaten before it is fully ripe.
Fuyu persimmons are the most widely grown of the non-astringent persimmon cultivars. The fruit first appeared in the United States in the mid to late 19th century and has been commercially grown here ever since. They are typically available for consumption from late fall through early spring.
After harvesting, they will stay firm at room temperature for a period of 2 to 3 weeks and have a relatively long usable life. When fully ripened, they have a wonderfully sweet taste and a soft spongy texture. The fruit is highly nutritious and it an excellent source of vitamin A, beta carotene, vitamin C, and fiber. A six ounce fruit contains about 120 calories, is sodium-free and nearly fat-free.
Since it is a non-astringent variety of persimmon, Fuyu persimmons can be eaten or used as an ingredient in dishes while still firm. The Chinese like to dry the fruit and make a candy out of it. Fuyu persimmons can be cooked and their texture along with spicy sweet taste make Fuyu persimmons an excellent addition to a wide-variety of dishes. Whether sliced in-half and grilled, puréed, baked, or eaten as is, Fuju persimmons are a delicious and nutritional addition to your diet.
Fuyu Persimmon Nutritional Information
NutrientUnitsValue per
100 gramsNumber
of Data
PointsStd.
Error
| Proximates | Water g 80.32 5 0.384 | Energy kcal 70 0 0.000 | Energy kJ 293 0 0.000 | Protein g 0.58 3 0.025 | Total lipid (fat) g 0.19 2 0.000 | Ash g 0.33 3 0.055 | Carbohydrate, by difference g 18.59 0 0.000 | Fiber, total dietary g 3.6 0 0.000 | Sugars, total g 12.53 3 0.321 | Sucrose g 1.54 3 0.101 | Glucose (dextrose) g 5.44 3 0.275 | Fructose g 5.56 3 0.041 | Minerals | Calcium, Ca mg 8 4 2.413 | Iron, Fe mg 0.15 1 0.000 | Magnesium, Mg mg 9 2 0.000 | Phosphorus, P mg 17 2 0.000 | Potassium, K mg 161 3 28.627 | Sodium, Na mg 1 3 0.331 | Zinc, Zn mg 0.11 1 0.000 | Copper, Cu mg 0.113 1 0.000 | Manganese, Mn mg 0.355 3 0.109 | Selenium, Se µg 0.6 0 0.000 | Vitamins | Vitamin C, total ascorbic acid mg 7.5 2 0.000 | Thiamin mg 0.030 0 0.000 | Riboflavin mg 0.020 0 0.000 | Niacin mg 0.100 0 0.000 | Vitamin B-6 mg 0.100 0 0.000 | Folate, total µg 8 4 0.750 | Folic acid µg 0 0 0.000 | Folate, food µg 8 4 0.750 | Folate, DFE µg_DFE 8 0 0.000 | Choline, total mg 7.6 0 0.000 | Vitamin B-12 µg 0.00 0 0.000 | Vitamin B-12, added µg 0.00 0 0.000 | Vitamin A, RAE µg_RAE 81 0 0.000 | Retinol µg 0 0 0.000 | Carotene, beta µg 253 2 0.000 | Carotene, alpha µg 0 0 0.000 | Cryptoxanthin, beta µg 1447 2 0.000 | Vitamin A, IU IU 1627 0 0.000 | Lycopene µg 159 1 0.000 | Lutein + zeaxanthin µg 834 1 0.000 | Vitamin E (alpha-tocopherol) mg 0.73 0 0.000 | Vitamin E, added mg 0.00 0 0.000 | Vitamin D (D2 + D3) µg 0.0 0 0.000 | Vitamin D IU 0 0 0.000 | Vitamin K (phylloquinone) µg 2.6 0 0.000 | Lipids | Fatty acids, total saturated g 0.020 0 0.000 | 4:0 g 0.000 0 0.000 | 6:0 g 0.000 0 0.000 | 8:0 g 0.000 0 0.000 | 10:0 g 0.000 0 0.000 | 12:0 g 0.000 0 0.000 | 14:0 g 0.001 0 0.000 | 16:0 g 0.016 0 0.000 | 18:0 g 0.003 0 0.000 | Fatty acids, total monounsaturated g 0.037 0 0.000 | 16:1 undifferentiated g 0.000 0 0.000 | 18:1 undifferentiated g 0.037 0 0.000 | 20:1 g 0.000 0 0.000 | 22:1 undifferentiated g 0.000 0 0.000 | Fatty acids, total polyunsaturated g 0.043 0 0.000 | 18:2 undifferentiated g 0.039 0 0.000 | 18:3 undifferentiated g 0.004 0 0.000 | 18:4 g 0.000 0 0.000 | 20:4 undifferentiated g 0.000 0 0.000 | 20:5 n-3 (EPA) g 0.000 0 0.000 | 22:5 n-3 (DPA) g 0.000 0 0.000 | 22:6 n-3 (DHA) g 0.000 0 0.000 | Cholesterol mg 0 0 0.000 | Phytosterols mg 4 0 0.000 | Amino acids | Tryptophan g 0.010 1 0.000 | Threonine g 0.030 2 0.000 | Isoleucine g 0.025 2 0.000 | Leucine g 0.042 2 0.000 | Lysine g 0.033 2 0.000 | Methionine g 0.005 2 0.000 | Cystine g 0.013 1 0.000 | Phenylalanine g 0.026 2 0.000 | Tyrosine g 0.016 2 0.000 | Valine g 0.030 2 0.000 | Arginine g 0.025 2 0.000 | Histidine g 0.012 2 0.000 | Alanine g 0.029 2 0.000 | Aspartic acid g 0.057 2 0.000 | Glutamic acid g 0.076 2 0.000 | Glycine g 0.025 2 0.000 | Proline g 0.022 2 0.000 | Serine g 0.022 2 0.000 | Other | Alcohol, ethyl g 0.0 0 0.000 | Caffeine mg 0 0 0.000 | Theobromine mg 0 0 0.000 |
Eureka Persimmon
Eureka persimmon tree is a heavy producing, medium-sized, flat-shaped, astringent persimmon of extremely high fruit quality.
The tree is relatively small, vigorous, drought and frost resistant, and self-fruitful. The fruit contains seed; however, seedless fruit can be obtained. Eureka has proven to be the best commercial variety of Texas persimmon.
The Eureka persimmon tree produces medium to large oblate fruit with bright orange-red skin. Like other varieties of astringent persimmon it should be frozen for a day or two and then thawed before eating. The ripe fruit is very sweet and juicy.
Hachiya Persimmon
Hachiya is a productive, large, cone-shaped, seedless persimmon with bright orange to reddish sunset colored skin. The tree is vigorous and upright. Hachiya has been an outstanding Texas variety since the early 1980s. This variety makes an excellent dual purpose fruit and ornamental specimen.
The Hachiya is an astringent persimmon and the fruit needs to fully ripen before it is eaten. The unripened fruit is extremely bitter and unpalatable. When ripe, the fruit has a rich sweet flavor and a soft jellylike texture. Depending on how firm the fruit is when picked, it takes about a week at room temperature for an Hachiya persimmon to fully ripen and reveal it rich and luscious flavor.
Hachiyas are an excellent “baking” persimmon that add a light pumpkin-like flavor to baked dishes. Peeled and pureed Hachiya pulp can be used to add moisture and depth to cakes, puddings and an assortment of mouth-watering treats. Dried Hachiya persimmons are a healthy snack food and great lunch box filler.
Health Benefits of Hachiya Persimmons
Hachiya persimmons, like all persimmons, are rich in vitamin A, beta carotene, fiber, and a good source of Vitamin C. Persimmons are also a good source of minerals including potassium, manganese, copper, and phosphorus.
Based on 1 medium persimmon (168g)
| Amounts Per Serving | % Daily Value |
|---|---|
| Calories 120 | |
| Calories from Fat 5 | |
| Total Fat 0g | 0% |
| SaturatedFat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium0mg | 0% |
| TotalCarbohydrate 31g | 10% |
| Dietary Fiber 6g | 21% |
| Sugars 21g | |
| Protein 1g | |
| Vitamin A | 50% |
| Vitamin C | 20% |
| Calcium | 2% |
| Iron | 2% |
Tani Nashi Persimmon
Tane-nashi (Tanenashi / Hiratanenashi ( 平核無)) is a moderately productive, cone-shaped, orange-colored persimmon. The tree is vigorous and upright. The fruit store extremely well on the tree and is seedless. Tane-nashi make an excellent landscape ornamental.
Health Benefits
Serving
o The USDA defines one serving of persimmon fruit as one raw Japanese persimmon fruit or 168 g in weight.
Calories
o Persimmons are a good source of energy. One serving has 118 calories, with most of the calories coming from carbohydrates.
Fat
o Those who are looking to stick to a low-fat diet can add persimmon fruit to their diet. One serving of persimmon fruit has zero g of fat.
Vitamins and Minerals
o One serving of persimmon fruit offers 55 percent of your daily recommended amount of vitamin A and 21 percent of your daily amount of vitamin C. It also has eight percent of your daily amount of potassium.
Dietary Fiber
o The persimmon fruit is also a great source of dietary fiber. One serving has six g of dietary fiber. This is 24 percent of your daily recommended amount.
Health benefits of persimmon fruit
- The fruit is low in calories (provides 70 cal/100g) and fats but is rich source of dietary fiber.
- Persimmons contain many health benefiting phyto-nutrients flavonoid poly-phenolic anti-oxidants like catechinsand gallocatechinsas well as important anti-tumor compound betulinic acid. Catechins are known to have anti-infective, anti-inflammatory and anti-hemorrhagic (prevents bleeding from small blood vessels) properties.
- Fresh permissions contain anti-oxidant compounds like vitamin-A, beta carotene, lycopene, lutein, zeaxanthin and cryptoxanthin. These compounds functions as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
- zeaxanthin, an important dietary carotenoid, selectively absorbed into the retinal macula lutea in the eyes where it is thought to provide antioxidant and protective light-filtering functions; thus, helps prevent “Age related macular disease”(ARMD) in the elderly.
- The fruits are also very good source of vitamin-C, another powerful antioxidant (especially native Chinese and American persimmons; provide 80% of DRI). Regular consumption of foods rich in vitamin C helps body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals.
- The fruit is good in many valuable B-complex vitamins such as folic acid, pyridoxine (vitamin B-6), thiamin…etc. These vitamins acts as co-factors for numerous metabolic enzymatic functions in the body.
- Fresh Persimmon fruits also contain healthy amounts of minerals like potassium, manganese (15% of DRI), copper (12% of DRI) and phosphorus. Manganese is a co-factor for the enzyme superoxide dismutase, which is a very powerful free radical scavenger. Copper is a co-factor for many vital enzymes, including cytochrome c-oxidase and superoxide dismutase (other minerals function as cofactors for this enzyme are manganese and zinc). Copper is also required for the production of red blood cells.