Not astringent but melts in your mouth: simple rules for choosing delicious persimmons

      October 9, 2025 16:48 Society

      In autumn, shop stalls fill with juicy persimmons, but not everyone knows how to choose a truly sweet, ripe fruit. Experts told 360.ru about the main signs of quality persimmon, its health benefits and how to "ripen" an unripe fruit.

      First of all, pay attention to the variety. Several types of persimmon are popular in Russia:

      Korolyok (chocolate) — one of the sweetest and non-astringent varieties even when unripe. The fruits are round or flattened with thin, smooth skin.

      Hiakume — also a sweet, non-astringent variety. The fruits resemble Korolyok but are more elongated.

      Inzhirnaya (Romashka) — a variety with characteristic markings on the skin. The fruits may be firm but are not astringent.

      Bychye serdtse (tomato-type) — conical fruits that become sweet and soft after full ripening.

      Sharon — a firm persimmon with a delicate taste. Does not require softness.

      Shish burun — an Azerbaijani variety with soft, sweet flesh and a floral aroma.

      Pay attention to color: ripe persimmons are usually bright orange. If you are choosing a variety with yellow flesh, look for the deepest color.

      Shape is also important: astringent varieties often have a pointed tip, while non-astringent ones have a rounder shape. Astringent varieties should be soft, almost pulpy. Non-astringent varieties can remain firm and crunchy while still sweet.

      If you bought a firm, astringent persimmon, don’t be upset. It can be "brought to condition" in several ways. For example, simply leave the persimmons for a few days in a cool, well-ventilated place and check their condition periodically: astringent varieties will become softer, more translucent and sweeter. You can place persimmons in a paper bag together with apples or bananas: these fruits release ethylene, which accelerates ripening. If the persimmon is an astringent variety — put it in the freezer for a day, then thaw and enjoy the sweet taste.

      Ripe persimmons should be stored in the refrigerator unwashed to avoid rapid rotting. Rinse them only before eating.

      Persimmon is not only tasty but also healthy. It contains many vitamins and minerals:

      - vitamin C — one-third of the daily requirement in 100 grams;

      - beta-carotene — improves vision, strengthens immunity and helps fight viruses;

      - potassium — removes excess fluid, lowers blood pressure and supports cardiovascular function;

      - magnesium — necessary for the normal function of the heart, skeletal system and muscles;

      - iodine — involved in the synthesis of thyroid hormones;

      - tannins — protect cells from oxidative stress and aid detoxification.

      But do not forget that despite all its benefits, persimmon can cause some health problems. First, these fruits can promote constipation, so it is not recommended to eat more than two to three fruits a day. In addition, persimmon contains a lot of sugar, which can be harmful for people with insulin resistance, diabetes, excess weight or gastrointestinal diseases. It is also not recommended to mix persimmon with dairy products, as this can slow digestion due to the interaction of tannins and proteins.

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