The Japanese apple, also known as persimmon, is a deciduous tree that originated in China and has been cultivated for centuries. The fruit resembles a hybrid of apples and tomatoes and comes in a range of colors from yellow-orange to dark red-orange, depending on the variety, of which there are several thousand.

Fruits ripen at different times based on their specific variety. The harvesting season starts at the end of October, with the peak period occurring in November and December. Ripe persimmons have a sweet taste similar to apricots; however, unripe fruits can have a bitter and floury flavor. To enjoy the best taste, select fully ripe fruits that are soft to the touch with jelly-like flesh.

When fully matured, persimmons can be eaten with their peel, but you may choose to remove the skin, as the flesh has a fibrous texture. Persimmons are fiber-rich and packed with antioxidants that help prevent tumor formation and reduce inflammation. They are a good source of vitamins C and A, beta-carotene, and contain a moderate amount of vitamin B6. Mineral content includes potassium, manganese, and copper.

The energy value of persimmons is relatively low, at about 80 kcal per 100 grams. Due to their natural healing properties, persimmons are used in bowel treatment, stomach, liver, and biliary diseases. They also help combat high cholesterol and blood pressure and strengthen immunity.

Young shoots from the branches can be used for medicinal purposes, while fresh and dried leaves are often brewed into teas. Fermented persimmons can be distilled to produce brandy. Additionally, persimmons are used in various culinary creations, such as creams, puddings, jams, cakes, pies, and fruit salads.

Unripe persimmons should be stored in paper or cardboard packaging at room temperature, where they will ripen in about a week. For quicker ripening, place them near other fruits, particularly apples or pears, which release higher amounts of ethylene gas as they ripen.

The Latin name for persimmon is Diospyros, which translates to “the food of the gods.” If persimmons were indeed the food of the gods, they are also beneficial for us, and it’s time to incorporate this fruit into our diets rather than simply treating it as an ornamental plant in gardens.