A persimmon is very nutritious due to its high sugar content. The sugar contained in the fruit can cause brown spots in the flesh as it ripens, but these are harmless. A very ripe persimmon should be eaten soon.
The persimmon or Sharon tastes fresh and fruity with apricot, pear and honeydew melon. At around 70 calories per 100 g, a ripe persimmon has quite a high nutritional value. The high sugar content can cause brown areas in the flesh of very ripe fruits. Although these are not a sign of rot, they do indicate that the fruit has only a limited shelf life and should be eaten soon. Otherwise, its consistency suffers and it becomes mushy.
What does a good persimmon look like?
Only the ripe fruits develop their full aroma and are sugar-sweet. Their skin shines bright orange and is almost transparent in the case of persimmons and shiny and smooth in the case of Sharon fruits. When buying persimmons, you should make sure that the skin is undamaged. Firm fruits are slightly lighter, keep longer, but - depending on the variety - may still be unripe and can taste furry. Such fruits should be stored at room temperature for two to three days before they are ready to eat. They will keep in the fridge for two to three weeks.
How do you recognize a bad persimmon?
A bad persimmon doesn't necessarily mean it's spoiled. In fact, she can
- be overripe and therefore mushy or
- unripe and therefore taste bitter due to the tannins contained in the fruit and cause a furry-feeling taste in the mouth.
If the skin of the persimmon has small damage, the fruit can simply be peeled or halved and then scooped out.
tips and tricks
The ripe kaki or sharon fruits can be easily processed into jam or marmalade. However, the rather solid shell should be removed for this.
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