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Persimmon


A bright reddish-orange fruit that ripens in fall and early winter. The persimmon is thought to have originated in China. There are two types of persimmon the Fuyu which is eaten when it is still hard like an apple and the Hacheeya which is eaten when it is very soft. It is important persimmons be eaten only when ripe otherwise they will make your mouth pucker. Persimmon are eaten fresh or used in a variety of recipes including cookies, puddings, breads and cakes.
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Where to buy


Substitute for persimmon

Mashed pumpkin (not as sweet)

Equivalents

1 med   =   4 oz. edible meat of the fruit
9 oz. whole = 3/4 cup pulp

Select desired measure:
Quantity: Measure:
  
Nutrition Facts
(USDA#9263)
Serving Size
1 fruit (2-1/2" dia) (168 grams)
Calories
118
Total Fat
0g
  Saturated Fat
0g
Cholesterol
0mg
Sodium
2mg
Potassium
270mg
Total Carbohydrates
31g
  Dietary Fiber
6g
  Sugars
21g
Protein
1g
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