Age Suggestion
6 months
Iron-Rich
No
Common Allergen
No
Persimmon may be introduced as soon as baby is ready to start solids, which is generally around 6 months of age. Take care when introducing persimmons as the fresh fruit can be slippery, contain seeds, and be quite firm (qualities that increase the risk of choking). 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.
Persimmons are often picked early for sale and need time to ripen at room temperature to reduce the fruit’s bitter tannins. Ripe persimmons are very sweet while one bite of an unripe persimmon may suck all moisture from the mouth and cause a numbing sensation. To tell if the fruit is ripe, feel it: the texture softens as the fruit ripens. Young persimmons are hard to the touch, like an apple, while some ripe persimmons feel juicy – sometimes as gooey as jelly.
Yes. Persimmons are packed with fiber to power the digestive system, vitamin E for healthy eyes and skin, vitamin C to boost iron absorption, and vitamin B6 to support baby’s hormones, nervous system, and cell growth. They also offer plant compounds called carotenoids that not only give the fruit its color, but act as antioxidants in the body. Some of the carotenoids in persimmons convert to vitamin A to support baby’s growth and immune system, while others promote healthy vision and cells.
Dried persimmon (gotgam, hong kho, hoshigaki, shibing) are nutritious, too, but it would be wise to wait until a child is older (ideally after the first birthday) to serve dried persimmons because dried fruit is a common choking hazard.
Some persimmon varieties remain a bit firm when they are ready to eat, like the round Fuyu, Jiro, Rojo Brillante, and Triumph (Sharon fruit), which feel like a ripe pear when they are ready to eat. Other varieties, like the heart-shaped Hachiya persimmon, benefit from extra ripening time at room temperature. These are ready to eat when they are so soft that they feel mushy, like an overripe banana.
No. However, individuals with pre-existing digestive problems may experience constipation or, even more rarely, a bezoar (an indigestible mass that creates a blockage in the digestive tract) when eating large quantities of fiber-rich foods such as persimmons frequently. In general, 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 an age-appropriate way and offered in moderation as a part of a balanced diet.
They can be. The sweet flesh of persimmons can be firm and slippery – two qualities that increase the risk of choking. Also, some varieties that can be enjoyed while firm (with texture like a ripe pear) can present a choking risk for babies and toddlers who are still learning how to chew, spit, and swallow. To reduce the risk, check that the persimmons are ripe (they should give slightly when pressed), prepare the fruit in an age-appropriate way, and hold off on dried persimmon until closer to age two. As always, make sure to create a safe eating environment and stay within an arm’s reach of baby during at mealtime.
For more information on choking, visit our section on gagging and choking and familiarize yourself with the list of common choking hazards.
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.
Recommended Guide: Introducing Allergens
Astringent varieties of persimmon, like Hachiya, have a high tannin acid concentration which can slow down movement in the gut, resulting in harder, difficult to pass poop. Note that pooping patterns can vary significantly from child to child. Be sure to talk to your pediatric healthcare provider if you have concerns about baby’s pooping and digestive function.
Every baby develops on their own timeline, and the suggestions on how to cut or prepare particular foods are generalizations for a broad audience.
If the persimmon is heart-shaped (Hachiya persimmon), wait until the fruit is very ripe and mushy to the touch. Cut the fruit in half and scoop out the flesh from the skin. Serve in a suction bowl for baby to self-feed, either with their hands or a pre-loaded spoon. For firmer varieties, such as Fuyu, let the fruit over-ripen until it’s very soft. Slice in half. If there are seeds, remove them. Offer the wedges for baby to explore, and don't worry if baby doesn't consume much. Alternatively, you can cook persimmon halves until soft and easily pierceable with a fork, then serve as a finger food or mash the fruit to make a sauce that can be stirred into soft, scoopable foods.
If working with Hachiya persimmon (heart-shaped), wait until the fruit is ripe and custardy. Cut the persimmon in half and allow the child to practice scooping with a spoon. If you have a firm variety of persimmon such as Fuyu, ripen the fruit at room temperature until it feels tender like a ripe pear, peel the skin if desired, halve, and deseed the fruit if needed. From there you can offer bite size pieces, quarters, halves, or even whole, with or without the skin. Babies often chew on the skin and spit it out, and while this seems like waste, building familiarity with skin can help encourage a child to eat fruit with the skin later in life. Plus, the act of chewing and spitting the skin helps develop oral-motor and grinding skills. When offering bigger pieces, if a piece of fruit is bitten off a whole piece, remember, your baby will most likely begin to chew and break down the piece of fruit, decreasing choking risk.
When the soft, heart-shaped, custardy variety of persimmon (Hachiya) is fully ripe and you feel comfortable with the toddler’s eating skills, you may offer the whole persimmon. Just remain close by and coach the child how to spit out any bothersome pieces of skin or small seeds. If you have a firm variety such as Fuyu, this is a great time to serve quarter pieces, thin round slices, or whole persimmon. If your child is struggling with the skin, simply peel the persimmon, or peel it in “stripes” so that some skin is left on for exposure.
If you are stuck in a puffs and pouches rut, check out our guide, 100 Snacks for Babies & Toddlers for healthy and easy ideas.
J. Truppi, MSN, CNS
V. Kalami, MNSP, RD, CSP
K. Rappaport, OTR/L, MS, SCFES, IBCLC
K. Grenawitzke, OTD, OTR/L, SCFES, IBCLC, CNT
S. Bajowala, MD, FAAAAI. Board-Certified Allergist & Immunologist (allergy section)
R. Ruiz, MD, FAAP. Board-Certified General Pediatrician & Pediatric Gastroenterologist
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