Fresh persimmons taste sweet and astringent, with a cool nature. They clear heat, moisten the lungs, generate fluids to quench thirst, and strengthen the spleen and stomach.
The Compendium of Materia Medica states: "Persimmons nourish the blood of the spleen and lungs. Their sweet taste and neutral energy, combined with astringent properties, strengthen the spleen, constrict the intestines, treat coughs, and stop bleeding."
250g of fresh persimmons, chopped and juiced, mixed with boiling water, can treat thirst and dry mouth caused by stomach heat damaging yin.
Nutritional analysis shows persimmons contain sucrose, glucose, fructose, protein, carotene, vitamin C, iodine, calcium, phosphorus, iron, etc. Unripe fruits contain tannins.
Pharmacological studies indicate persimmons lower blood pressure and enhance coronary blood flow.
Nutritional Value of Persimmon Dried Fruit
Persimmon dried fruit is sweet and neutral in nature, with effects including moistening the lungs, astringing the intestines, and stopping bleeding.
60g dried persimmons hollowed out and filled with 9g Fritillaria thunbergii, steamed and consumed, treat dry cough;
50g each dried persimmons and brown sugar, plus 6g black fungus, decocted and taken, treat bleeding hemorrhoids;
Two dried persimmons, two pieces of dried tangerine peel, and 60 grams of glutinous rice cooked into porridge can treat chronic enteritis.
Nutritional Value of Persimmon Frost
Persimmon frost, the white powder forming on dried persimmons, is sweet and cool in nature. It clears heat, generates fluids, moistens the lungs, and stops coughing.
Medical Synopsis Integrating Chinese and Western Medicine states: "Persimmon frost, white in color, enters the lung meridian. Its slipperiness facilitates phlegm clearance, while its moisturizing properties nourish lung dryness."
Dissolve persimmon frost in warm water for treating chronic bronchitis, dry cough, and pharyngitis. Grind 10g persimmon frost, 0.5g borneol, and 5g mint into a fine powder. Apply to affected areas to treat mouth ulcers and angular cheilitis.Nutritional Value of Persimmon Leaves Steeping young persimmon leaves in boiling water as a tea substitute can soften blood vessels, lower blood pressure, prevent arteriosclerosis, and clear heat while aiding digestion and strengthening the stomach. How to Eat Persimmons in Autumn Persimmon Leaf Porridge Ingredients: 10g persimmon leaves, 100g rice, sugar to taste.
Method: Clean persimmon leaves, place in a pot with sufficient water, soak for 5–10 minutes, then decoct to extract liquid. Add rice and cook into porridge. When nearly done, stir in sugar and boil once or twice more. Take one serving daily.
Benefits: Relieves coughing and wheezing, dilates blood vessels, and lowers blood pressure. Suitable for pulmonary distension with coughing and wheezing, hypertension, hyperlipidemia, etc.
Persimmon Porridge
Ingredients: 2 fresh persimmons, 100g rice, sugar to taste.
Preparation: Wash fresh persimmons thoroughly and juice them. Rinse rice, place in pot with water, and cook into porridge. When nearly done, stir in persimmon juice and sugar. Cook until porridge thickens. Serve once daily.


































































Benefits: Clears heat, moistens dryness, generates fluids, and quenches thirst. Suitable for lung dryness, autumn dryness cough, post-alcohol thirst, and scanty yellow urine.
Method: Clean persimmon pedicels, place in pot with sufficient water. Soak 5–10 minutes, then decoct to extract liquid. Add rice and cook into porridge. When nearly done, stir in sugar and boil once or twice more. Take once daily.
Efficacy: Descends qi and stops hiccups. Suitable for hiccups caused by impaired stomach qi descent.
Persimmon Cake Porridge
Ingredients: 2 persimmon cakes, 100g rice, white sugar to taste.
Method: Clean and slice the persimmon cakes. Rinse the rice, place in a pot with water, and cook into porridge. When nearly done, add persimmon slices and sugar. Simmer until fully cooked. Take once daily.
Benefits: Strengthens the spleen, boosts qi, and stops bleeding. Suitable for treating bloody diarrhea and hematuria.
Autumn Persimmon Consumption Precautions
Not suitable for those with spleen-stomach deficiency-cold
Persimmons are cold in nature. Individuals with spleen deficiency-induced diarrhea, loose stools, chronic weakness, postpartum conditions, or wind-cold invasion should avoid fresh persimmons.
Those with spleen-stomach deficiency-cold may moderately consume dried persimmons, which offer similar health benefits.
Note: Daily intake should not exceed one persimmon, whether fresh or dried.
Avoid eating on an empty stomach or after drinking alcohol
Sweet persimmons that have been desensitized can help alleviate hangovers, but unsensitized persimmons contain high levels of tannic acid.
When consumed on an empty stomach, tannic acid comes into direct contact with stomach acid, easily forming gastric persimmon stones that cause gastrointestinal discomfort.
Alcohol also accelerates the reaction between stomach acid and tannic acid.
Therefore, exercise caution when eating persimmons on an empty stomach or after drinking alcohol.
Raw Persimmons
Many people prefer purchasing raw persimmons for convenient storage.
Raw persimmons taste sour and astringent, possessing strong astringent properties. Overconsumption can lead to a dry mouth, numb tongue, and constipation. Therefore, direct consumption of raw persimmons is not recommended.
For home-stored unripe persimmons, use these methods to reduce astringency:
1. Place astringent persimmons in a ceramic bowl and spray with white wine (twice is sufficient). The astringency will dissipate in three to four days.
2. Alternatively, mix the astringent persimmons with ripe pears, apples, or other fruits in a sealed bag. The astringency will also disappear after one week;
3. Soak the astringent persimmons in water around 50°C (122°F) in an insulated bucket for one day and one night to remove the astringency.