{"product_id":"japanese-hachiya-persimmons","title":"Japanese Hachiya Persimmons","description":"\u003ch2\u003eJapanese Hachiya Persimmons\u003c\/h2\u003e\n\u003cp\u003eEnjoy the rich, honey-like sweetness of Japanese Hachiya Persimmons, a premium Japanese persimmon variety known for its bright orange skin, elegant acorn-like shape and soft pudding-like flesh when fully ripe.\u003c\/p\u003e\n\u003cp\u003eFor first-time customers, Hachiya is very different from crunchy Fuyu persimmon. Hachiya is an astringent Japanese persimmon, which means it should not be eaten while firm. When unripe, it can taste dry, chalky and unpleasant. When fully ripe, the flesh becomes smooth, jelly-like and beautifully sweet.\u003c\/p\u003e\n\u003cp\u003eA ready-to-eat Hachiya persimmon should feel very soft, almost like a water balloon. The skin may look slightly wrinkled or delicate, and the flesh inside becomes spoonable. This is when the fruit gives its best flavour, with notes of honey, apricot, dates, ripe mango and brown sugar.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Japan.\u003c\/p\u003e\n\u003ch2\u003eJapanese Hachiya Persimmon Quick Facts\u003c\/h2\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProduct\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese Hachiya Persimmons\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAlso Known As\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapanese persimmon, Hachiya persimmon, Hachiya kaki, Japanese kaki persimmon, astringent persimmon, soft persimmon, persimmon fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eJapanese \/ Chinese \/ Korean Names\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e蜂屋柿, ハチヤ柿, 渋柿, カキ, 柿, 柿子, 柿果, 감\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBotanical Guide\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDiospyros kaki, Asian persimmon \/ Japanese persimmon group\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eOrigin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eJapan\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFruit Style\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAstringent Japanese persimmon that must be fully soft before eating\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShape\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTall, oblong and acorn-like with a pointed base\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eSkin\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright orange to deep orange skin, depending on maturity and batch\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFlesh\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOrange flesh that becomes soft, smooth and jelly-like when fully ripe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTaste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery sweet, honey-like, rich and mellow when fully ripe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSoft, spoonable, pudding-like and smooth when ready to eat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpoon-eating, smoothies, baking, cakes, muffins, bread, desserts and persimmon puree\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eStorage\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eRipen at room temperature until very soft. Refrigerate once fully ripe and eat soon.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eTaste and Texture\u003c\/h2\u003e\n\u003cp\u003eFully ripe Japanese Hachiya persimmons have a rich, honeyed sweetness with a soft jelly-like texture. The flavour is deeper than a crunchy persimmon, with gentle notes of apricot, dates, ripe mango and brown sugar.\u003c\/p\u003e\n\u003cp\u003eThe texture is the most important part. Hachiya is not a crisp persimmon. It should be eaten only when the fruit becomes very soft and the flesh can be scooped with a spoon.\u003c\/p\u003e\n\u003cp\u003eIf Hachiya persimmon is eaten too early, it can feel dry and chalky in the mouth. This is normal for unripe astringent persimmons, but it means the fruit is not ready yet.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePremium Japanese Hachiya persimmon from Japan\u003c\/li\u003e\n\u003cli\u003eAstringent variety that must be fully soft before eating\u003c\/li\u003e\n\u003cli\u003eBright orange skin and soft orange flesh\u003c\/li\u003e\n\u003cli\u003eSweet, honey-like and rich when ripe\u003c\/li\u003e\n\u003cli\u003eSoft pudding-like texture\u003c\/li\u003e\n\u003cli\u003eGood for spoon-eating, baking and desserts\u003c\/li\u003e\n\u003cli\u003eDifferent from firm crunchy Fuyu persimmon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eWhat First-Time Customers Should Expect\u003c\/h2\u003e\n\u003cp\u003eIf you are trying Japanese Hachiya persimmon for the first time, patience is important. A firm Hachiya is not ready to eat. Leave it at room temperature until it becomes very soft, heavy and almost bursting.\u003c\/p\u003e\n\u003cp\u003eWhen fully ripe, the flesh becomes smooth and spoonable. The skin may wrinkle slightly and the fruit may look delicate, but this is normal for ripe Hachiya persimmon.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eFirst-Time Question\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eWhat to Expect\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCan I eat it firm?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo. Hachiya persimmon should be eaten only when fully soft.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhy does it taste chalky?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIt is not ripe enough yet. Unripe Hachiya contains natural tannins that create a dry mouthfeel.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow soft should it be?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery soft, almost like a water balloon, with spoonable flesh inside.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eIs it sweet?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eYes, but only when fully ripe. Ripe Hachiya is very sweet and honey-like.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eHow should I eat it?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eCut off the top, scoop out the soft flesh with a spoon, or use the pulp in desserts.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Eat Japanese Hachiya Persimmon\u003c\/h2\u003e\n\u003cp\u003eIf you are wondering how to eat a Japanese persimmon, the answer depends on the variety. For Hachiya, wait until the fruit is fully soft. The skin should give easily when touched, and the inside should feel like soft jelly.\u003c\/p\u003e\n\u003cp\u003eOnce ripe, wash the fruit, remove the leafy top, cut it open and scoop the flesh with a spoon. The soft pulp can also be used in smoothies, cakes, muffins, bread, puddings and sauces.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eLeave firm Hachiya persimmon at room temperature to ripen\u003c\/li\u003e\n\u003cli\u003eWait until the fruit becomes very soft\u003c\/li\u003e\n\u003cli\u003eWash gently before eating\u003c\/li\u003e\n\u003cli\u003eRemove the leafy top\u003c\/li\u003e\n\u003cli\u003eCut open and scoop out the soft flesh\u003c\/li\u003e\n\u003cli\u003eEat with a spoon or use as persimmon pulp\u003c\/li\u003e\n\u003cli\u003eRefrigerate fully ripe fruit and eat soon\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eHachiya vs Fuyu Persimmon\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHachiya vs Fuyu persimmon\u003c\/strong\u003e is one of the most important comparisons for customers. Hachiya and Fuyu are both Japanese persimmon types, but they should be eaten differently.\u003c\/p\u003e\n\u003cp\u003eFuyu persimmon is firm-eating and can be enjoyed while crisp. Hachiya persimmon is astringent and should be eaten only when very soft. If you want a crunchy Japanese persimmon, choose Fuyu. If you want soft, sweet, pudding-like flesh, choose Hachiya.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eComparison\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eHachiya Persimmon\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eFuyu Persimmon\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShape\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eTall, oblong and acorn-like\u003c\/td\u003e\n\u003ctd\u003eSquat, round and tomato-like\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eEating Texture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eVery soft, spoonable and pudding-like when ripe\u003c\/td\u003e\n\u003ctd\u003eFirm, crisp and sliceable, or softer if left to ripen\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhen to Eat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eOnly when fully soft\u003c\/td\u003e\n\u003ctd\u003eCan be eaten firm or slightly soft\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eUnripe Taste\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eDry, chalky and unpleasant\u003c\/td\u003e\n\u003ctd\u003eGenerally sweet and pleasant even when firm\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest Use\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSpoon-eating, puree, baking and desserts\u003c\/td\u003e\n\u003ctd\u003eFresh slices, salads, lunchboxes and fruit platters\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Choose Persimmons\u003c\/h2\u003e\n\u003cp\u003eIf you are wondering \u003cstrong\u003ehow to choose persimmons\u003c\/strong\u003e, start by checking the variety. For Japanese Hachiya persimmons, firm fruit is fine if you are ripening it at home, but it should not be eaten until fully soft.\u003c\/p\u003e\n\u003cp\u003eChoose fruit with bright orange to deep orange skin, a glossy appearance and no mould, leaking juice or deep broken areas. If you want to eat it soon, choose fruit that is already very soft but still fresh-smelling.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhat to Look For\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eGood Sign\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eColour\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eBright orange to deep orange skin\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShape\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eLonger acorn-like shape for Hachiya\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTexture\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFirm if ripening at home, very soft if eating soon\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWeight\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eFeels heavy for its size\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAroma\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSweet fruit aroma when fully ripe\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eAvoid\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eMould, leaking juice, sour smell, fermented smell or badly collapsed fruit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eHow to Tell If Hachiya Persimmon Is Ripe\u003c\/h2\u003e\n\u003cp\u003eA ripe Hachiya persimmon should feel very soft, much softer than most fresh fruits. It may look slightly wrinkled and delicate, but the inside should be smooth and jelly-like.\u003c\/p\u003e\n\u003cp\u003eIf the fruit is still firm, leave it at room temperature. To help it ripen faster, place it in a paper bag with an apple or banana. Check daily and handle gently because ripe Hachiya becomes very delicate.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDo not eat Hachiya while firm\u003c\/li\u003e\n\u003cli\u003eLeave at room temperature to ripen\u003c\/li\u003e\n\u003cli\u003ePlace with apple or banana to help ripening\u003c\/li\u003e\n\u003cli\u003eCheck daily once it starts softening\u003c\/li\u003e\n\u003cli\u003eEat when the flesh feels soft and jelly-like\u003c\/li\u003e\n\u003cli\u003eRefrigerate once fully ripe\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eIs Persimmon Heaty?\u003c\/h2\u003e\n\u003cp\u003eIn Chinese food culture, persimmon is often considered more cooling than heaty. This is a traditional food classification and should not be treated as medical advice.\u003c\/p\u003e\n\u003cp\u003eFor everyday eating, enjoy persimmons in moderate portions. If you follow Traditional Chinese Medicine dietary advice closely, have a sensitive stomach, or are unsure whether persimmon is suitable for you, check with a qualified practitioner.\u003c\/p\u003e\n\u003ch2\u003eCan Dogs Eat Persimmons?\u003c\/h2\u003e\n\u003cp\u003eMany customers ask, \u003cstrong\u003ecan dogs eat persimmons\u003c\/strong\u003e or \u003cstrong\u003ecan dog eat persimmon fruit\u003c\/strong\u003e? Dogs may be able to eat a small amount of ripe persimmon flesh as an occasional treat, but it should be prepared carefully.\u003c\/p\u003e\n\u003cp\u003eRemove the leafy top, hard parts, skin if preferred, and any seeds before offering a small piece. Do not let dogs eat persimmon seeds, pits, stems or large hard pieces, as these may cause choking or digestive blockage risk. If your dog has health issues, a sensitive stomach or has eaten seeds or too much fruit, contact a veterinarian.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDog Safety Question\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003e\u003cstrong\u003eSafe Customer Note\u003c\/strong\u003e\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCan dogs eat persimmon flesh?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eSmall amounts of ripe flesh may be offered occasionally.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eShould dogs eat seeds or pits?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo. Remove seeds, pits, stems and hard parts.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCan dogs eat a whole persimmon?\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eNo. Do not give a whole persimmon to a dog.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eBest preparation\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eServe a small seed-free piece of ripe flesh only.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eWhen to ask a vet\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eIf your dog has health issues, digestive upset, or has eaten seeds or too much fruit.\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003ch2\u003eServing Ideas\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eEat fully ripe Hachiya persimmon with a spoon\u003c\/li\u003e\n\u003cli\u003eBlend soft Hachiya flesh into smoothies\u003c\/li\u003e\n\u003cli\u003eUse the pulp in muffins, cakes or quick bread\u003c\/li\u003e\n\u003cli\u003eStir into yogurt or oatmeal\u003c\/li\u003e\n\u003cli\u003eMake persimmon puree for desserts\u003c\/li\u003e\n\u003cli\u003eServe chilled with cream or ice cream\u003c\/li\u003e\n\u003cli\u003eAdd ripe pulp to pancakes or waffles\u003c\/li\u003e\n\u003cli\u003eUse in persimmon pudding\u003c\/li\u003e\n\u003cli\u003ePair with walnuts, almonds or cinnamon\u003c\/li\u003e\n\u003cli\u003eFreeze ripe pulp for later baking\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eJapanese Hachiya Persimmon Calories and Nutrition\u003c\/h2\u003e\n\u003cp\u003eApproximate values per 100g of raw Japanese \/ Asian persimmon. These are general persimmon nutrition values and are not specific lab-tested values for the current Japanese Hachiya Persimmon batch. Exact values may vary depending on fruit size, ripeness, origin and batch.\u003c\/p\u003e\n\u003ctable\u003e\n\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCalories\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 70 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eCarbohydrates\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 18.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Sugars\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 12.5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eDietary Fiber\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 3.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eProtein\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 0.6 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eTotal Fat\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 0.2 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003ePotassium\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 161 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin C\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 7.5 mg\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003e\u003cstrong\u003eVitamin A\u003c\/strong\u003e\u003c\/td\u003e\n\u003ctd\u003eAbout 81 µg RAE\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\n\u003c\/table\u003e\n\u003cp\u003eJapanese Hachiya persimmon can be enjoyed as a fresh fruit that naturally contains water, carbohydrates, fruit sugars, dietary fibre, potassium, vitamin C and carotenoids. It should not be treated as a medical food or used to claim cancer prevention, blood pressure reduction, disease prevention, skin improvement, weight loss or other medical effects.\u003c\/p\u003e\n\u003ch2\u003eStorage and Handling Guide\u003c\/h2\u003e\n\u003cp\u003eFirm Japanese Hachiya persimmons should be kept at room temperature until fully soft. Once fully ripe, refrigerate and eat soon because the flesh becomes delicate.\u003c\/p\u003e\n\u003cp\u003eDo not wash before storage. Wash only before eating. If the fruit becomes fully ripe before you are ready to use it, scoop out the pulp and freeze it for baking or smoothies.\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eKeep firm Hachiya persimmons at room temperature to ripen\u003c\/li\u003e\n\u003cli\u003eDo not eat while firm\u003c\/li\u003e\n\u003cli\u003ePlace with apple or banana to help ripening\u003c\/li\u003e\n\u003cli\u003eRefrigerate once fully soft\u003c\/li\u003e\n\u003cli\u003eEat ripe fruit within a short time\u003c\/li\u003e\n\u003cli\u003eFreeze ripe pulp if needed for later use\u003c\/li\u003e\n\u003cli\u003eHandle gently because ripe fruit is delicate\u003c\/li\u003e\n\u003cli\u003eDiscard if mouldy, leaking, sour-smelling or fermented-smelling\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"SKC Fruits","offers":[{"title":"1 Pc","offer_id":39508022263906,"sku":"","price":5.8,"currency_code":"SGD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0550\/2880\/9826\/products\/japanese-hachiya-persimmons.jpg?v=1782922523","url":"https:\/\/www.skcfruits.com\/products\/japanese-hachiya-persimmons","provider":"SKC Fruits","version":"1.0","type":"link"}