Fruits
Persimmon in gelato
Persimmon (Diospyros kaki) is a sweet autumn fruit whose pulp is roughly 81% water and 13% sugars, dominated by glucose and fructose. In gelato it works as a fruit base for sorbetto or fruit-forward gelato, contributing bright sweetness and a notably high freezing-point depression per gram of sugar.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 19% |
| Water | 81% |
| Sugars | 13% |
| Fat | 0.2% |
| MSNF | 0% |
| Protein | 0.7% |
| POD (sweetening power) | 15 |
| PAC (anti-freezing power) | 24 |
Typical use: 25-35% of the mix for sorbetto; 15-25% as a flavoring in cream-based gelato
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Open the balancerHow to use it in gelato
Use ripe, fully de-astringed persimmon puree; unripe astringent (Hachiya-type) fruit carries soluble tannins that pucker on the palate. Because its sugars are predominantly free glucose and fructose (PAC near 190 on a dry basis versus sucrose's 100), persimmon pushes the mix's anti-freezing power up strongly per gram of sugar, giving a soft, scoopable set, so keep total PAC in check by trimming added dextrose or inverted sugar. Its POD is modest, so expect natural, not cloying, sweetness. The soft, low-acid pulp yields a smooth, custard-like texture that suits both sorbetto and cream-based gelato; a squeeze of lemon lifts the otherwise mild flavor.
Origin & background
Persimmon (Diospyros kaki) has been cultivated in China for over two thousand years and became the national fruit of Japan, where the non-astringent Fuyu type is prized. The USDA introduced Japanese persimmon to California in the 1870s, and it is now grown across the Mediterranean, notably Spain's Ribera del Xuquer.
Frequently asked questions
Sources
- https://fdc.nal.usda.gov/food-details/169941/nutrients (USDA FoodData Central — Persimmons, japanese, raw; NDB 9263)
- https://www.aprifel.com/en/nutritional-sheet/persimmon/ (Aprifel — French Agency for Fresh Fruit and Vegetables)
- https://www.recipal.com/ingredients/2428-nutrition-facts-calories-protein-carbs-fat-persimmons-japanese-raw (USDA NDB 9263 mirror)
- https://pmc.ncbi.nlm.nih.gov/articles/PMC11277071/ (Analysis of Persimmon Fruit-Sugar Components and Taste Traits, Int. J. Mol. Sci. 2024)
- https://pmc.ncbi.nlm.nih.gov/articles/PMC8465508/ (Diospyros kaki L. Phytochemical Profile review)