Is persimmon peel edible? (can you eat the skin of a persimmon)

A reader of this blog sent me this message: “I just bought some fresh persimmons, and it’s going to be my first time of eating these fruits, so I’m wondering if I can eat the fruit with its skin on”. While some fruits are eaten directly without peeling, others have to be peeled. That’s why many people who are new to persimmon do ponder about the edibility of its peel.

Persimmon peels are edible. You can eat the skin just as you would enjoy its sweet astringent pulp. The skin is said to be packed with numerous nutrients and phytochemicals such as polyphenolic compounds which are good for the body. In fact, recent studies have found persimmon skin to have therapeutic value as potential antitumor and MDR-reversing agents (1).


The peels of persimmon can be quite astringent or somewhat bitter. However, if the fruit is fully ripe, its sweet pulp will overcome the astringent taste of the peel. Hachiya persimmons are the ones whose peel tend to be a little bit bitter, and can be only eaten when completely soft. Fuyu persimmons on the other hand have peels that are completely edible without any bitter taste.

If you are one of those who don’t like eating fruits along with their skins, then you can easily get rid of persimmon peels. There are many ways to eat persimmon without its skin. The easiest way is to use a spoon to directly take out its pulp after cutting with a knife. You can also use a technique similar to tomato blanching process to eliminate the whole skin.

As for me, eating persimmons along with their skin is better, since you stand to gain even more health benefits. You have seen above how a research found the peel to have anti-cancer potential. Besides, skins of most varieties are not bitter when ripe. And if I’m not mistaken, it is the bitterness in fruit skins that makes people to peel them off.

I have written a detailed post on the uses, properties, and health benefits of persimmon sometime ago. You might want to check it our here.

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About the author


Abbati studied Biological sciences at Ahmadu Bello Univeristy, Zaria. He loves learning about the medicinal properties of foods, and the need to explore them!

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