Persimmon

Persimmon may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Note: Unripe persimmon can cause a dry, numbing sensation in the mouth that is harmless but surprising to those who are experiencing the fruit for the first time.

Persimmons are the large berries that grow on deciduous trees in the world’s temperate and subtropical regions. There are different varieties – some round, others shaped like a heart – and each ranges in color from deep red to fiery orange to sunny yellow. Two of the most widely grown varieties, Fuyu and Hachiya persimmons, originated in Asia, where they are known as gam, kaki, khormaloo, japani phal, and shi, among other names. The fruit’s name in English has roots in the Cree language of North America, where the native variety of persimmon has long been prized as a source of food, medicine, and wood.

Yes. Persimmons offer carbohydrates, fiber, and fluid, in addition to potassium and vitamins A, B6, C, E, and K. Together, these nutrients help provide energy to support baby’s movement and exploration, gut microbiome, and hydration. They also help to support electrolyte balance, vision, metabolic processes, skin health, iron absorption, immune function, and blood clotting. Lastly, the fruit contains the antioxidants lutein and zeaxanthin, which support strong vision and overall health in the body.

No. Persimmon allergies are rare, though they have been reported. Individuals with allergies to birch pollen, sensitivity to latex, or Oral Allergy Syndrome (also called pollen food allergy syndrome) may be sensitive to persimmon. Oral Allergy Syndrome typically results in short-lived itching, tingling, or burning in the mouth and is unlikely to result in a dangerous reaction. Peeling and cooking the fruit can help minimize or even eliminate the oral allergy reaction.

As you would when introducing any new food, start by offering a small amount on its own for the first few servings. If there is no adverse reaction, gradually increase the amount served over future meals.

Yes. While some varieties of ripe persimmon can be soft and mashable, others can be firm and slippery, even when ripe, and these are qualities that can increase the risk of choking. To reduce the risk, make sure that the persimmon is very soft, and prepare and serve persimmons in an age-appropriate way as described in the How to Serve section. As always, make sure you create a safe eating environment and stay within an arm’s reach of baby during meals. 

Learn the signs of choking and gagging and more about choking first aid in our free guides, Infant Rescue and Toddler Rescue.

No, not when offered as part of a varied diet. 

For individuals with pre-existing digestive problems, eating large quantities of fiber-rich foods like persimmons frequently may cause constipation or, even more rarely, a bezoar (an indigestible mass that creates a blockage in the digestive tract). In general, food-related bezoars are extremely rare and are uncommon in children. Rest assured that persimmons are an excellent food to serve to babies and toddlers as long as the fruit is prepared in a developmentally-appropriate way and offered as part of a varied diet.

No. Dried persimmon (also known as gotham, hong kho, hoshigaki, etc.) can be firm and challenging to chew, qualities that increase the risk of choking. If a recipe or dish you’d like to share with baby calls for dried persimmon, try rehydrating the fruit in warm water until fully softened, finely chop, and mix it into the dish.