The sweetest varieties of persimmon: how to choose fragrant and juicy fruits

Autumn is in full swing, and with it the persimmon season. Bright orange fruits filled the stalls of shops and markets. Ripe fruits contain vitamins, trace elements and antioxidants that support the body during seasonal colds and sun deficiency. What varieties exist and how they differ can be found in the Izvestia article.

What is useful for persimmons?

Persimmon is a seasonal fruit that is traditionally associated with autumn, but its benefits go beyond seasonal gastronomy. Experts note that fruits contain a complex of biologically significant substances that can support health during the cold season.

Persimmon contains vitamins (provitamin A and vitamin C), dietary fiber, potassium and a number of trace elements. The fruit is also rich in carotenoids and polyphenols, compounds with pronounced antioxidant activity. These components make persimmons a valuable source of vitamins and antioxidants that are involved in maintaining vision, immune protection, and the body's overall redox balance.

The fiber and tannins contained in persimmons affect digestion and lipid metabolism. A number of studies show that fiber and specific tannins can reduce total cholesterol and normalize intestinal function with regular use.

Doctors and nutritionists emphasize that persimmon can be useful for vitamin deficiencies in the off-season and as a component of the diet to maintain the cardiovascular system: potassium and antioxidants contribute to the regulation of blood pressure and lipid metabolism.

At the same time, experts warn about contraindications: people suffering from acute gastrointestinal disorders should consume persimmons in moderation, since tannins in unripe fruits can enhance constipation. It is also recommended to take into account the energy value of the product when making a diet — persimmon is rich in carbohydrates and can increase the daily intake of sugars, which is important for patients with diabetes mellitus.

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What is the difference between persimmon varieties?

Persimmon has dozens of varieties, but two main groups are most often found on the shelves — non-astringent and astringent. The first one is used fresh: such fruits retain their dense flesh and sweet taste, they are convenient to add to salads or eat immediately after purchase. The second group requires full maturation. Only after softening does the flesh become tender and creamy, and the taste is richly sweet. The differences between them are related to the content of tannins and the structure of the pulp.

When asked which variety is considered the best, experts answer: it all depends on the goal. If it is important to eat the fruit immediately, non-astringent varieties such as Fuyu or Jiro are suitable. They are popular in Europe due to their convenience and versatility.

For the preparation of desserts and mashed potatoes, the Khachiya variety is more often chosen — after ripening, its flesh becomes soft and suitable for baking. Among the commercially successful varieties, there are also "Sharon" and the Spanish "Rojo Brillante", which tolerate transportation well and maintain an attractive appearance. When choosing a variety, it is important to take into account the climate of the region, taste preferences and storage conditions.

Experts point out that buyers often make typical mistakes: they focus only on color, do not specify the variety, and eat all types the same way. To avoid unpleasant tartness, experts advise remembering a simple rule: if the fruit resembles a tomato in shape and remains dense, it can be eaten immediately — this is usually the Fuyu variety. And if the fruit is pointed and hard, it is most likely a "Khachiya" that needs to be held until completely soft. On trips and walks, it is better to take non-astringent varieties or fully ripe fruits.