The persimmon is one of the sweetest and most popular autumn fruits in Israel. Despite its particularly sweet taste, it contains a sugar content that is not unusual relative to other fruits, alongside dietary fiber, antioxidants, and essential minerals. However, there is also something worth knowing about its skin, especially for those who suffer from digestive issues.
Sugar, calories, and glycemic index
Despite its sweet flavor, the persimmon contains about 12.5 grams of sugar per 100 grams of fruit, an amount that is not unusual in the fruit world. In terms of calories, 100 grams of persimmon contain about 70 calories. A small persimmon weighing around 100 grams can be considered a fruit portion in a diet, whereas a medium or large persimmon contains more than 100 calories, depending on its weight.
Its glycemic index is also considered moderate, around 50, although values vary depending on the variety and degree of ripeness. This means that persimmons do not necessarily cause a particularly sharp rise in blood sugar levels. To moderate the rise in sugar and improve the feeling of satiety, persimmons can be combined with protein-rich natural yogurt, almonds, or nuts. The protein and fat in the meal may slow stomach emptying and affect the rate at which glucose enters the bloodstream.
The orange color: Antioxidants
The persimmon's orange color comes from pigments belonging to the carotenoid family, including beta-carotene and beta-cryptoxanthin. Some carotenoids can be converted in the body into vitamin A, which is important for the proper functioning of the immune system, vision, and the maintenance of the skin and mucous membranes. In addition, carotenoids act as antioxidants, which are crucial for protecting cells against oxidative damage.
Persimmons also contain potassium, an essential mineral for proper muscle function, including the heart muscle, and for maintaining fluid balance in the body. In 100 grams of persimmon, there are about 160 mg of potassium.
Dietary fiber: Advantage or disadvantage?
One of the prominent nutritional benefits of the persimmon is its fiber content. In 100 grams of persimmon, there are about 3.6 grams of dietary fiber, a relatively good amount compared to many fruits. Fiber contributes to a sense of fullness, aids proper digestive tract activity, and may moderate sugar absorption.
However, specifically in the context of the digestive system, in certain cases caution is required: The persimmon skin contains dietary fiber, but also substances from the tannin family, especially when the fruit is not fully ripe. Tannins are plant compounds that, in the acidic environment of the stomach, can bind to proteins and insoluble fibers, contributing to the formation of hard masses of undigested plant material. A scientific review dealing with such masses in the digestive tract pointed to a link between the consumption of persimmons in large quantities and their formation.
It is very important to emphasize that this is a relatively rare phenomenon that is not characteristic of a healthy person eating a ripe persimmon in normal quantities. The higher risk exists among people who have undergone stomach surgeries, suffer from slow gastric emptying, or have difficulty chewing.
The solution is to peel: Anyone who prefers to eat a peeled persimmon can still enjoy the fiber and nutritional components found in the fruit’s flesh. Peeling the fruit reduces the consumption of substances concentrated in the skin and lowers the risk of digestive side effects.
How many persimmons can you eat a day?
There is no official limit on the number of persimmons you can eat a day, but as with any fruit, it is advisable to keep to reasonable quantities. For a healthy person, one or two persimmons a day can certainly fit into a balanced diet, depending on overall fruit intake.
Nevertheless, some studies point to a risk in high consumption among people with digestive issues. For example, a medical case description published in 2025 reported a 72-year-old man who had previously undergone stomach surgery, ate 4–5 persimmons a day for two weeks – and developed a hard mass in his stomach.
There was also an Israeli study published in the Journal of Clinical Gastroenterology that found that among people who had undergone stomach surgeries, eating persimmons with the skin was associated with a particularly high risk of forming such masses, much higher than eating peeled persimmons.
This is obviously not proof that eating 4–5 persimmons a day is equally dangerous for healthy people, yet the current recommendation is to prefer ripe fruit, avoid excessive eating, and exercise special caution in cases of gastric emptying disorders or past stomach surgeries.
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