American Persimmon Nutrition Facts | Straight Answers

One hundred grams of American persimmon offers about 128 calories with carbs, vitamin C, and potassium in a sweet, pulpy package.

What Makes Native Persimmon Stand Out

This small orange fruit grows across the eastern and central United States. When ripe, the flesh turns custardy and bright. The taste runs honey-sweet with a faint spice note. The peel is thin, and the center can hold a few glossy seeds. The tree itself is hardy and tolerant of varied soils, which is why you’ll see it from New York to Texas on roadsides and hedgerows.

Ripe texture is everything. A firm native fruit is mouth-puckering due to tannins. Let it soften until it yields to the slightest squeeze. A picked fruit will finish ripening on a countertop paper-bagged with an apple. Cold snaps can speed softening outdoors. Once soft, scoop and eat, or press the pulp for baking.

Nutrition leans carb-forward, with a lean protein and fat footprint. The water content sits near two-thirds by weight. A 100-gram portion brings a bright hit of vitamin C and a fair dose of potassium. Exact figures come from USDA-derived data compiled by MyFoodData, which aggregates SR Legacy entries for native persimmon. Link: USDA-derived data.

Native Persimmon Nutrition Profile With Ripe Fruit Context

The figures below use a simple 100-gram baseline. Values shift with ripeness, variety, and preparation. Whole fruit weights vary; many backyard fruits land between 25 and 60 grams each without refuse.

Nutrient	Amount Per 100 g	Notes
Calories	~128 kcal	Energy from carbs; protein and fat are minimal.
Total Carbohydrate	33.8 g	Mostly natural sugars; starch is negligible.
Protein	~0.8 g	Trace amounts, not a major source.
Total Fat	~0.4 g	Very low; no cholesterol.
Vitamin C	≈66 mg	Supports iron absorption and immune function.
Potassium	≈310 mg	Helps regulate fluid balance and muscle function.
Water	~65 g	Drives juicy texture when fully soft.

The tree’s range and botany explain why many regions have native harvests in late fall. If you want background on range and habitat, the species review from the US Forest Service gives a clear overview of where it thrives and how it fits local woodlands.

Calories, Carbs, And Fiber

Energy density changes with moisture and concentration. Fresh fruit sits in the midrange for fruit calories per 100 grams. Recipes that reduce water, such as oven-dried slices or jam, push calories upward per bite. That’s expected, since drying removes water and concentrates sugars.

Calories In Common Portions

A small native fruit (about 25 grams without refuse) lands near 30–35 calories. A bowl with three or four fully soft fruits can reach 100–140 calories. A half-cup of strained pulp used in quick bread is usually a touch heavier, since it packs more flesh and less water than scooped spoonfuls.

Carbohydrates And Sugars

Carbs dominate the macro picture. Most come from fructose and glucose. The taste signal mirrors that ratio: ripe flesh reads honeyed, while underripe flesh tastes rough due to tannins that mask sweetness. If you count carbs, weigh or measure the portion; the fruit size swing is wide from tree to tree.

Fiber And Satiety

Fiber is modest in fresh scoops, yet the sticky pulp slows eating and can help control pace. Adding a handful of toasted nuts to a small bowl of pulp brings crunch and more fiber, which steadies the snack. For baking, swap part of white flour for whole-grain flour to raise fiber while keeping the classic aroma.

Vitamins, Minerals, And Plant Compounds

Vitamin C stands out. The 100-gram estimate sits near citrus territory. That supports collagen formation and helps the body draw more iron from plant foods on the same plate. Fresh lemon or lime is not required here; the fruit brings its own tangy lift in the nutrient column.

Carotenoids And Color

The deep orange color signals carotenoids. Ripe pulp often contains beta-carotene and related pigments. Cooking methods like gentle baking can make carotenoids more available, especially when a recipe includes a small fat source such as butter, oil, or egg yolk.

Potassium And Hydration

Potassium per 100 grams lands around a third of a banana’s typical value. That’s handy for snack planning before light activity. If you tend to cramp during long walks, pair a small portion with water and a pinch of salt in the meal pattern for the day.

Serving Sizes And Forms

One fruit can be a tiny two-bite scoop, or it can spill over a spoon. For home cooks, the easiest route is to peel back the thin skin and press the flesh through a mesh strainer to catch seeds and any clingy bits. The result freezes well in half-cup tubs for later bakes and puddings.

Fresh Fruit

Keep a shallow bowl on the counter for ripening. Once soft, refrigerate for up to two days. Serve as a simple dessert with yogurt, toasted pecans, and a pinch of sea salt. The salt lifts the sweet note and balances the sticky feel.

Dried Slices

Food-dehydrator trays work well at low heat. Slice ripe yet still holdable fruit, then dry until pliable. Store airtight. Chewy slices pack more calories per ounce than fresh due to water loss, so portion with that in mind.

Pulp For Baking

Strained pulp fits quick breads, cookies, pudding, and jam. Many bakers sub it for pumpkin in favorite formulas. A mild spice blend—cinnamon, nutmeg, and clove—pairs well without bossing the fruit.

Serving	Typical Amount	Approx Calories
One Small Fruit	~25 g flesh	~32 kcal
Half-Cup Pulp	~120 g	~150 kcal
Dried Slices	28 g (1 oz)	~80–90 kcal

Taste, Ripeness, And Astringency

Native fruit starts firm and high in tannins. Tannins bind proteins in saliva and create that coarse feel on the tongue. Ripening breaks that grip. Time, cold nights, and ethylene from nearby apples all help. Fully soft fruit tastes mellow and rich, with hints of brown sugar and spice.

How To Ripen And Store

Set the fruit in a single layer at room temperature. Add a ripe banana or apple to the bowl to nudge ethylene release. Check daily. When the skin wrinkles and the fruit slumps, it’s ready. Move soft fruit to the fridge and eat within two days, or press into pulp and freeze for a month or two.

Simple Ways To Use The Fruit

At the table, start with a spoon and a small pinch of salt. For breakfast, swirl pulp into plain yogurt and top with granola. For snacks, spread a thin layer on toast with almond butter. For dessert, fold into rice pudding. In savory plates, whisk pulp with cider vinegar and olive oil for a bright salad dressing.

Smart Pairings

Crunchy nuts, creamy dairy, and warm spices play well. Citrus zest adds lift. Dark chocolate shavings on a small bowl of pulp make a simple treat. Sharp greens like arugula balance the sweet note when you mix a spoonful into a vinaigrette.

Safety, Allergies, And Special Cases

Most people enjoy this fruit without issues. Those with very sensitive mouths can still feel a light astringent pucker if the fruit is not fully soft. In rare cases, stomach stones known as phytobezoars can form when large amounts of unripe persimmon are eaten; ripeness and moderation help avoid that. People who track blood sugar should portion sensibly and pair with protein or fiber-rich foods.

Buying Tips

At markets, look for deep orange color and an intact calyx. Minor blemishes on the skin don’t harm the flesh. Ask the grower about the tree and harvest timing. Local stands often share tips for ripening and recipe ideas that fit the fruit’s texture and size.

Home Trees And Wild Finds

Backyard trees produce well once established. Fruit drops when soft, so check the ground often in season. If you gather along fence lines or trails, leave a share for wildlife and avoid roadside dust. The tree’s native range and habitat details are summarized in the US Forest Service profile, which is handy for identification and range maps.

Method Notes For Our Numbers

Values in this page draw on the SR Legacy entry for native persimmon compiled in FoodData Central and presented by MyFoodData. That entry lists energy, macros, and many micros. A few fields show missing values, which is common in older datasets. Where the dataset reports per 25-gram serving values, simple scaling provides the 100-gram estimates in the tables above. For menu planning, weigh your portion and use the 100-gram column as a practical baseline. Source: USDA SR Legacy.