Japanese Persimmon

Japanese persimmon

1 medium Japanese persimmon (fresh) contains:

77 cal;
.7 gm protein (incomplete);
.4 gm fat;
19.7 gm carbohydrate;
6 mg calcium;
26 mg phosphorus;
.3 mg iron;
6 mg sodium;
174 mg potassium;
2,710 units A;
.03 mg B-1;
.02 mg B-2;
.1 mg niacin;
11 mg C;
8 mg magnesium.

A beautiful orange red fruit, persimmons are in season from October through December. They must be completely ripe before being eaten. Otherwise they have an extremely puckery flavor that results from the tannin in the fruit (the same thing that makes over brewed tea puckery); once ripe, they should be refrigerated and eaten as soon as possible. Persimmons provide an outstanding amount of vitamin A, needed for clear, healthy skin, growth, appetite and digestion, the health of the lining of the nose, mouth, throat, and lungs, and for the prevention of infections, night blindness, acne and blackheads, dry skin, dry hair, dandruff, peeling fingernails, and even in some cases warts.