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If a persimmon tastes bitter, furry or simply unpleasant, this is usually due to the lack of ripeness. However, it is possible to let the fruit ripen in a targeted manner. In addition, they are not poisonous.

In a nutshell

  • the origin is in the Far East
  • persimmons are often sharon fruits or persimmons
  • the fruit is picked unripe
  • Post-ripening is possible with ethylene gas
  • not poisonous despite immaturity

Bitter taste

By the time the persimmon is bought, it has already traveled a long way. Because the fruits are harvested unripe and ripened during transport. Ethylene gas is usually used for this. Since the persimmons are imported from Far Eastern countries, they often reach local supermarkets by plane. During this journey or storage, they are specifically treated with the gas.

This may sound strange at first, but it can also be reproduced at home. Because the substance is also formed by other fruits in a completely natural way.

ingredients and effects

The reason for the bitter taste lies in so-called astringent plant substances that are contained in the fruit. These tanning substances contract mucous membranes and open wounds, among other things. As a result, the persimmon is considered very healthy and healing. However, for this reason it can produce a furry feeling on the tongue and in the mouth, especially when it is unripe. It is reminiscent of the acids of the unripe kiwi.

The exotic fruits are rich in various nutrients, such as:

  • Beta-carotene, which is also responsible for the orange color and is converted into vitamin A
  • potassium
  • phosphate
  • vitamin C

In addition, there are also other vitamins and minerals, secondary plant substances and fiber. The fruit therefore makes a decisive contribution to a healthy diet and an adequate supply of essential substances.


The persimmons in the local trade are often not the original form of the fruit. Instead, they are persimmons and sharon fruit. Irrespective of this, the fruit can always be ripened afterwards so that the persimmon is not furry.

To do this, it is simply placed with other fruits in a dark container that can be well darkened. The types of fruit that promote ripeness include apples and tomatoes.

Tip: An alternative to storage is to freeze the kakis for a few days. After that they are softer and more mature. How long this form of storage has to take place depends on the current degree of maturity.

Characteristics of ripe persimmons

Ripe fruits have various characteristics that can be easily checked when buying them. These include, among others:

  • Shell is only slightly elastic
  • Fruit yields slightly under pressure
  • sweet fruity scent
  • intense coloring

frequently asked Questions

How is the fruit eaten?

The fruit is only washed before consumption and can then be cut into slices, for example. However, it can also be eaten like an apple or scooped out like a kiwi when it is already very ripe and therefore particularly soft.

Persimmon or cultivated form?

The fruits are difficult to tell apart visually. So whether it is one of the original forms or a cultivated variant only becomes clear when it is eaten. Sharon fruits and persimmons have less bitter substances and almost no seeds. So they are sweeter, softer and easier to eat.

How can persimmons be used?

Usually the fruits are eaten raw. They taste great on their own but also in a fruit salad. They are also ideal as an ingredient in sauces or as jam.

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