The persimmon is a true nutrient powerhouse for the colder months. Its vibrant orange color hints at its abundance of valuable plant compounds that specifically support heart and eye health.

Eye Protection

Rich in Beta-Carotene: This precursor to vitamin A supports eyesight, especially night vision, and strengthens the cornea.

Lutein & Zeaxanthin: These antioxidants are deposited directly in the retina. They filter harmful blue light and protect tissue from free radical stress and age-related macular degeneration (AMD).

Heart Health

High in Fiber: The soluble fiber (such as pectin) it contains helps to sustainably lower LDL cholesterol levels in the blood.

Valuable potassium: Potassium has a diuretic effect and regulates blood pressure by counteracting the blood pressure-raising effect of sodium.

Polyphenols: Secondary plant compounds and vitamin C protect blood vessel walls from inflammation and keep arteries elastic.

Preparation tip: Ripe persimmons (or the Sharon and Persimmon varieties) can be eaten directly with the peel. For classic persimmons, make sure they are fully ripe and soft – only then do they lose their astringent tannins and develop their sweet, vanilla-like aroma.