{"id":10269,"date":"2026-09-22T15:50:52","date_gmt":"2026-09-22T15:50:52","guid":{"rendered":"https:\/\/edenshealth.de\/wiki-archiv\/kaki-diospyros-kaki\/"},"modified":"2026-09-22T15:50:52","modified_gmt":"2026-09-22T15:50:52","slug":"kaki-diospyros-kaki","status":"publish","type":"page","link":"https:\/\/edenshealth.de\/en\/wiki-archiv\/kaki-diospyros-kaki\/","title":{"rendered":"Persimmon (Diospyros kaki)"},"content":{"rendered":"<div style=\"position:relative;width:100%;min-height:340px;background:linear-gradient(135deg,#2c3e6b,#4a5fa5,#7d8fd1);border-radius:12px;margin:0 0 24px 0;display:flex;align-items:center;justify-content:center;padding:40px;\">\n<h1 style=\"color:#ffffff;margin:0;text-align:center;\">Persimmon (Diospyros kaki)<\/h1>\n<\/div>\n<div class=\"eh-arch\">\n<div class=\"ea-steck\">\n<div>\n<div class=\"k\">Botanical name<\/div>\n<div class=\"v\">Diospyros kaki<small>Ebony family (Ebenaceae)<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">is used<\/div>\n<div class=\"v\">The fruit<small>fresh, dried, as a puree<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">The taste<\/div>\n<div class=\"v\">Sweet, honey- to apricot-like<small>unripe, bitter and furry<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Origin<\/div>\n<div class=\"v\">China<small>Cultivated for over 2000 years<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">Known for<\/div>\n<div class=\"v\">Carotenoids and dietary fiber<small>and many tannins<\/small><\/div>\n<\/div>\n<div>\n<div class=\"k\">season<\/div>\n<div class=\"v\">October to January<small>from Spain and Italy<\/small><\/div>\n<\/div>\n<\/div>\n<div class=\"ea-body\">\n<nav class=\"ea-nav\">\n<div class=\"t\">On this page<\/div>\n<p><a href=\"#herkunft\">Origin<\/a><a href=\"#nutzen\">To use<\/a><a href=\"#inhalt\">Ingredients<\/a><a href=\"#kombi\">Reinforced combinations &amp; what clashes<\/a><a href=\"#gerichte\">In the kitchen<\/a><a href=\"#hausmittel\">As a home remedy<\/a><a href=\"#tradition\">Ayurveda &amp; TCM<\/a><a href=\"#warn\">Warning notices<\/a><a href=\"#passend\">Related to the topic<\/a><a href=\"#quellen\">Sources<\/a><\/p>\n<div class=\"box\"><b>In short<\/b><\/p>\n<p>The persimmon is the orange autumn and winter fruit from Southern Europe. When ripe, it tastes sweet like honey and provides carotenoids, fiber, and some vitamin C. Unripe persimmons are full of tannins that can make your mouth feel fuzzy\u2014and in large quantities, can even form lumps in the stomach. Sharon and Persimon are varieties that are edible when firm.<\/p>\n<\/div>\n<\/nav>\n<div>\n<section class=\"ea-k\" id=\"herkunft\">\n<h2><span>Origin<\/span>The fruit of the gods from East Asia<\/h2>\n<div class=\"eh-kraeuter-img\"><img class=\"lazyload\" decoding=\"async\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271024%27%20height%3D%27683%27%20viewBox%3D%270%200%201024%20683%27%3E%3Crect%20width%3D%271024%27%20height%3D%27683%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\" data-orig-src=\"https:\/\/edenshealth.de\/wp-content\/uploads\/2026\/09\/kaki-diospyros-kaki-1024x683.jpg\" alt=\"Ganze und aufgeschnittene Kakifr\u00fcchte\" style=\"width:100%;height:auto;border-radius:14px;border:2px solid rgba(201,162,75,0.4);box-shadow:0 8px 24px rgba(23,58,36,0.15);\" loading=\"lazy\"><\/div>\n<p class=\"ea-satz\">The genus name <em>Diospyros<\/em> is Greek and means &quot;food of Zeus&quot; or &quot;fruit of the gods&quot;.<\/p>\n<p class=\"ea-drop\">The persimmon originated in China, where it has been cultivated for over 2,000 years. It spread to Japan via Korea, where it became the national fruit \u2013 dried persimmons, called hoshigaki, remain a New Year&#039;s specialty there to this day. In the 19th century, travelers brought the trees to Europe and America. Incidentally, the persimmon is closely related to the ebony tree.<\/p>\n<p>Today, most of the fruit in our stores comes from Spain and Italy, and in summer also from South America or South Africa. In Valencia, the Rojo Brillante variety, sold as &quot;Persimmon,&quot; grows, while in Israel, the seedless Sharon fruit is cultivated. Both are treated with carbon dioxide after harvesting, which renders the tannins insoluble\u2014that&#039;s why they can be eaten firm like an apple. The classic persimmon, on the other hand, needs to ripen until soft, like jelly. In milder regions of Germany, individual trees bear fruit in gardens, but commercial cultivation is rare.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"nutzen\">\n<h2><span>To use<\/span>What the persimmon does for you<\/h2>\n<p class=\"ea-drop\">100g of persimmon provide around 70 kcal, about 3.5g. <strong>Dietary fiber<\/strong> and lots of fructose. It owes its orange color to this. <strong>Carotenoids<\/strong>, especially beta-cryptoxanthin, beta-carotene, lutein and zeaxanthin. The body can convert beta-carotene and beta-cryptoxanthin into vitamin A, which is needed by the eyes, skin and mucous membranes.<\/p>\n<p>At the <strong>Vitamin C<\/strong> Values vary greatly depending on the variety and ripeness: The US nutrient database lists approximately 7.5 mg per 100 g, while other analyses indicate significantly higher values. A large fruit of 200 g therefore covers a small to medium portion of the daily requirement. It also contains potassium, manganese, and polyphenols.<\/p>\n<p>The harsh <strong>tannins<\/strong> Tannins have been shown to have antioxidant properties in laboratory tests, and persimmon extracts have been shown to lower blood lipids in animal studies. However, there are hardly any conclusive studies on this in humans. Therefore, the persimmon is primarily one thing: a sweet, fiber-rich fruit for the darker months when local fruit is scarce.<\/p>\n<div class=\"ea-zahlen\">\n<div class=\"ea-zahl\"><b>approx. 3.5 g<\/b><span>Dietary fiber per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approximately 70 kcal<\/b><span>per 100 g<\/span><\/div>\n<div class=\"ea-zahl\"><b>approx. 200 g<\/b><span>a large fruit weighs<\/span><\/div>\n<div class=\"ea-zahl\"><b>Oct.\u2013Jan.<\/b><span>Peak season from Southern Europe<\/span><\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"inhalt\">\n<h2><span>Ingredients<\/span>This is what&#039;s in the persimmon<\/h2>\n<p>Persimmons contain fructose, glucose and sucrose, dietary fiber (pectin, cellulose), carotenoids (beta-cryptoxanthin, beta-carotene, lycopene, lutein, zeaxanthin), vitamin C, potassium, manganese, copper, tannins (proanthocyanidins, called &quot;shibuol&quot; by the Japanese) and other polyphenols.<\/p>\n<p>The tannins in unripe fruits are in soluble form and cause a puckering sensation in the mouth. During ripening or treatment with carbon dioxide, they become insoluble \u2013 the taste becomes milder, but the tannins are still present.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"kombi\">\n<h2><span>Enhanced combinations<\/span>What makes the persimmon stronger<\/h2>\n<p>Persimmons like acidity, spice and a little fat - and lots of patience when ripening.<\/p>\n<div class=\"ea-kombi\">\n<div class=\"c\"><span class=\"tag\">Fat<\/span><\/p>\n<div class=\"mit\">with <i>yogurt or nuts<\/i><\/div>\n<p>Carotenoids are better absorbed with fat.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">acid<\/span><\/p>\n<div class=\"mit\">with <i>lemon or lime<\/i><\/div>\n<p>It enhances sweetness and provides vitamin C.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">spice<\/span><\/p>\n<div class=\"mit\">with <i>Cinnamon &amp; Cardamom<\/i><\/div>\n<p>Wintery in porridge.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">lettuce<\/span><\/p>\n<div class=\"mit\">with <i>Lamb&#039;s lettuce &amp; walnuts<\/i><\/div>\n<p>Sweet meets tart.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Breakfast<\/span><\/p>\n<div class=\"mit\">with <i>oatmeal<\/i><\/div>\n<p>Persimmon puree instead of sugar.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Tires<\/span><\/p>\n<div class=\"mit\">next to <i>apples<\/i><\/div>\n<p>Their ethylene makes persimmons ripen faster.<\/p>\n<\/div>\n<\/div>\n<h3 class=\"ea-beisst-h\"><span>What contradicts itself<\/span>It&#039;s best to avoid these combinations.<\/h3>\n<div class=\"ea-kombi beisst\">\n<div class=\"c\"><span class=\"tag\">Immature<\/span><\/p>\n<div class=\"mit\">not <i>unripe persimmons<\/i> in quantities<\/div>\n<p>Tannins - furry and bezoar risk.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Sober<\/span><\/p>\n<div class=\"mit\">not <i>many on an empty stomach<\/i><\/div>\n<p>Especially for stomach problems.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Stomach surgery<\/span><\/p>\n<div class=\"mit\">not after <i>stomach surgery<\/i> in quantities<\/div>\n<p>Higher risk of bezoar formation.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">iron<\/span><\/p>\n<div class=\"mit\">not <i>to the iron supplement<\/i><\/div>\n<p>Tannins can reduce absorption.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">Peel<\/span><\/p>\n<div class=\"mit\">not <i>unwashed<\/i><\/div>\n<p>The peel is edible, but wash it first.<\/p>\n<\/div>\n<div class=\"c\"><span class=\"tag\">diabetes<\/span><\/p>\n<div class=\"mit\">not <i>several in a row<\/i><\/div>\n<p>Lots of fructose.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"gerichte\">\n<h2><span>In the kitchen<\/span>Where she belongs<\/h2>\n<ul class=\"ea-gerichte\">\n<li><span class=\"g\">Eaten straight from the spoon<\/span><span class=\"w\">Halve the soft persimmon and scoop out the flesh.<\/span><\/li>\n<li><span class=\"g\">Winter salad<\/span><span class=\"w\">With lamb&#039;s lettuce, walnuts and goat&#039;s cheese.<\/span><\/li>\n<li><span class=\"g\">Persimmon porridge<\/span><span class=\"w\">With cinnamon and cardamom.<\/span><\/li>\n<li><span class=\"g\">Smoothie<\/span><span class=\"w\">With banana and orange.<\/span><\/li>\n<li><span class=\"g\">Persimmon puree<\/span><span class=\"w\">As a natural sweetener.<\/span><\/li>\n<li><span class=\"g\">Chutney<\/span><span class=\"w\">Add ginger and vinegar to cheese.<\/span><\/li>\n<li><span class=\"g\">Hoshigaki<\/span><span class=\"w\">Japanese dried persimmon.<\/span><\/li>\n<li><span class=\"g\">Carpaccio<\/span><span class=\"w\">Thin slices with lime.<\/span><\/li>\n<li><span class=\"g\">Persimmon cake<\/span><span class=\"w\">Like apple pie, with Sharon.<\/span><\/li>\n<li><span class=\"g\">Sorbet<\/span><span class=\"w\">Puree frozen ripe persimmons.<\/span><\/li>\n<\/ul>\n<div class=\"ea-tipp\"><b>Rule of thumb:<\/b> Only eat classic persimmons when they feel soft like an overripe tomato. Place them next to apples or bananas to ripen further. Sharon and persimmon varieties can be eaten firm, skin and all.<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"hausmittel\">\n<h2><span>As a home remedy<\/span>Allow the persimmon to ripen safely.<\/h2>\n<div class=\"ea-rezept\">\n<div>\n<div class=\"k\">Here&#039;s how it works<\/div>\n<h3>Persimmons need to ripen<\/h3>\n<ol>\n<li>Place firm, tart persimmons in a bowl with the leaf crown facing down.<\/li>\n<li>Add a ripe apple or a banana and loosely cover everything with a paper bag.<\/li>\n<li>Leave at room temperature for a few days and check daily whether the fruit softens.<\/li>\n<li>Alternatively, freeze the fruit overnight and then thaw it again - this also reduces the bitterness.<\/li>\n<\/ol>\n<\/div>\n<div>\n<div class=\"k\">For what<\/div>\n<p>To ensure the tannins become insoluble: Ripe persimmons taste sweet instead of fuzzy and are easier on the stomach. This also helps avoid the rare risk of bezoars caused by unripe fruit.<\/p>\n<div class=\"k\" style=\"margin-top:14px\">Crowd<\/div>\n<p>Store ripe persimmons in the refrigerator for only one to two days. Firm persimmons will keep for about a month when refrigerated.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"tradition\">\n<h2><span>Ayurveda &amp; TCM<\/span>What the old systems say<\/h2>\n<div class=\"ea-trad\">\n<div>\n<h3>Ayurveda<\/h3>\n<p>The persimmon is not described in classical Ayurveda. According to modern understanding, the ripe fruit is considered sweet, cooling, and slightly astringent \u2013 balancing for Pitta, and for Vata when well-ripened and spiced.<\/p>\n<\/div>\n<div>\n<h3>Traditional Chinese Medicine<\/h3>\n<p>In Traditional Chinese Medicine (TCM), the persimmon (Shi Zi) is considered cold and sweet-tart. It is said to clear heat and moisten the lungs. The chalice (Shi Di) is a classic remedy for hiccups.<\/p>\n<\/div>\n<\/div>\n<\/section>\n<section class=\"ea-k\" id=\"warn\">\n<h2><span>Warning notices<\/span>When you should be careful<\/h2>\n<div class=\"ea-warn\">\n<h3>Please note<\/h3>\n<ul>\n<li><strong>Bezoar:<\/strong> Large quantities of unripe, tart persimmons can form hard lumps (diospyrobezoars) in the stomach - especially after stomach surgery, in cases of diabetes with gastric paralysis, or poor chewing.<\/li>\n<li><strong>Symptoms:<\/strong> If you experience persistent bloating, vomiting or abdominal pain after eating a lot of persimmons, consult a doctor.<\/li>\n<li><strong>Sugar:<\/strong> Keep an eye on portion sizes if you have diabetes.<\/li>\n<li><strong>Allergy:<\/strong> Rare, cross-reactions with pollen are possible.<\/li>\n<li><strong>Medications:<\/strong> Tannins can reduce the absorption of iron supplements - take them with some distance.<\/li>\n<\/ul>\n<\/div>\n<p class=\"ea-hinw\">This page provides information and does not replace medical advice. If symptoms persist, please consult a doctor.<\/p>\n<\/section>\n<section class=\"ea-k\" id=\"passend\">\n<h2><span>Related to the topic<\/span>Read on and cook along!<\/h2>\n<div class=\"ea-passend\"><a href=\"\/en\/wiki-archiv\/apfel-malus-domestica\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Apple<\/span><span class=\"d\">It aids in the ripening process.<\/span><\/a><a href=\"\/en\/wiki-archiv\/quitte-cydonia-oblonga\/\"><span class=\"art\">Archive<\/span><span class=\"n\">quince<\/span><span class=\"d\">Another tart autumn fruit.<\/span><\/a><a href=\"\/en\/wiki-archiv\/granatapfel-punica-granatum\/\"><span class=\"art\">Archive<\/span><span class=\"n\">pomegranate<\/span><span class=\"d\">The other winter fruit.<\/span><\/a><a href=\"\/en\/wiki-archiv\/physalis-physalis-peruviana\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Physalis<\/span><span class=\"d\">Also orange and rich in carotene.<\/span><\/a><a href=\"\/en\/wiki-archiv\/walnuss-juglans-regia\/\"><span class=\"art\">Archive<\/span><span class=\"n\">walnut<\/span><span class=\"d\">For the winter salad.<\/span><\/a><a href=\"\/en\/wiki-archiv\/zimt-cinnamomum-verum-2\/\"><span class=\"art\">Archive<\/span><span class=\"n\">Cinnamon<\/span><span class=\"d\">Goes well with sweet persimmons.<\/span><\/a><\/div>\n<p class=\"ea-hinw\">Shop links lead to our product pages; it is indicated there if a partner is involved.<\/p>\n<\/section>\n<section class=\"ea-k ea-quellen\" id=\"quellen\">\n<h2><span>Sources<\/span>What is this based on?<\/h2>\n<ol>\n<li>Butt MS et al. <em>Persimmon (Diospyros kaki) fruit: hidden phytochemicals and health claims.<\/em> EXCLI Journal 2015; 14.<\/li>\n<li>Iwamuro M et al. <em>Review of the diagnosis and management of gastrointestinal bezoars.<\/em> World Journal of Gastrointestinal Endoscopy 2015; 7(4): 336\u2013345.<\/li>\n<li>Consumer Advice Center: <em>Persimmons: Why are they mainly available in winter?<\/em><\/li>\n<li>USDA FoodData Central: <em>Japanese persimmons, raw<\/em>.<\/li>\n<\/ol>\n<\/section>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Kaki (Diospyros kaki) Botanischer Name Diospyros kakiEbenholzgew\u00e4chse (Ebenaceae) Verwendet wird Die Fruchtfrisch, getrocknet, als Mus Geschmack S\u00fc\u00df, honig- bis aprikosenartigunreif herb und pelzig Herkunft Chinaseit \u00fcber 2000 Jahren kultiviert Bekannt f\u00fcr Carotinoide und Ballaststoffeund viele Gerbstoffe Saison Oktober bis Januaraus Spanien und Italien Auf dieser Seite HerkunftNutzenInhaltsstoffeVerst\u00e4rkte Kombis &amp; was sich bei\u00dftIn der K\u00fccheAls HausmittelAyurveda<\/p>","protected":false},"author":1,"featured_media":10268,"parent":5278,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-10269","page","type-page","status-publish","has-post-thumbnail","hentry"],"_links":{"self":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10269","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/comments?post=10269"}],"version-history":[{"count":0,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/10269\/revisions"}],"up":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/pages\/5278"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media\/10268"}],"wp:attachment":[{"href":"https:\/\/edenshealth.de\/en\/wp-json\/wp\/v2\/media?parent=10269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}