Group · Fruit
Persimmon
The persimmon is an autumn fruit with soft, sweet flesh, native to Asia and now grown around the Mediterranean. There are two main types: the astringent persimmon, to be eaten very ripe and soft, and the apple persimmon (Sharon or Fuyu variety), which is firmer and crunchier and is eaten like an apple. Orange to red in colour, it is recognised by its smooth, shiny skin. With around 66 kcal per 100 g, the persimmon provides natural carbohydrates, fibre and vitamin C. Tasty and thirst-quenching, it easily has its place in a balanced diet, as a fresh dessert or a snack, so you can enjoy its benefits without overdoing it.
Macronutrient breakdown
Nutrition table per 100 g
| Calories | 66 kcal |
| Kilojoules | 279 kJ |
| Protein | 0,9 g |
| Carbohydrate | 14,3 g |
| Fat | 0,2 g |
| Fibre | 3,4 g |
Micronutrients per 100 g
All measured nutrients, ranked by share of the daily reference intake.
- Potassium160 mg8 %
- Manganese0,13 mg7 %
- Vitamin C3,41 mg4 %
- Copper0,03 mg3 %
- Vitamin B50,14 mg2 %
- Magnesium7,2 mg2 %
- Vitamin A15 µg2 %
- Phosphorus13 mg2 %
- Vitamin B9dietary folate equivalents22,1 µg
See the other 4 nutrients
- Total omega-30,03 g1 %
- Vitamin E0,12 mg1 %
- Calcium6,9 mg1 %
- Iron0,06 mg0 %
Anses Ciqual 2025. Source: Anses, 2025, Ciqual food composition table
Tips
The persimmon is best enjoyed fully ripe, when its flesh becomes soft and juicy. For the astringent persimmon, wait until it is almost mushy: a fruit that is not ripe enough leaves an unpleasant, furry feeling in the mouth. The apple persimmon, on the other hand, is eaten firm. You can eat it plain with a teaspoon, diced in a fruit salad, mixed into fromage blanc or turned into a homemade compote.
In terms of nutrition facts, the persimmon has about 70 calories per 100 g, 14.3 g of carbohydrate, very little fat and 3.4 g of fibre. This fibre supports digestive comfort and contributes to fullness. The fruit also provides vitamin C, beta-carotene (which gives it its lovely orange colour) and antioxidant compounds. If you are interested in antioxidant foods, the persimmon is among the interesting colourful fruits to vary.
For storage, keep still-firm persimmons at room temperature to let them ripen, then keep them in the fridge for a few days. A tip: well-ripened pulp freezes perfectly and turns into an instant sorbet. In the kitchen, the persimmon goes with both sweet and savoury dishes, for example with cured ham or in an autumn salad.
- Portion guide: one medium persimmon (about 150 g) as a snack or dessert.
- Pairings: plain yoghurt, oat flakes, dried fruit or other seasonal fruits such as pomegranate.
- Seasonality: from autumn to early winter, when it is at its most fragrant.
For active people, the persimmon is a source of readily available natural carbohydrates, handy as a snack before moderate exercise or to kick-start recovery after a session. Paired with a source of protein (fromage blanc, Greek yoghurt), it completes a balanced afternoon snack. To go further in organising your intake, see our pointers on fitness nutrition.
If you are watching your weight, bear in mind that the persimmon is a fairly sweet fruit: its energy density is reasonable, but favour the whole fruit over candied or dried versions, which are more concentrated in sugars. One to two portions a day are enough as part of a varied diet. Discover more ideas in the fruit family or look up the calories in foods to plan your days better.