Persimmons, japanese, dried
Whole food · Fruits and Fruit Juices
Photo: Wikipedia
Dried Japanese persimmons, known as hoshigaki, are chewy, intensely sweet fruit leather with a honey-like, spiced flavor and a satisfying, slightly sticky texture. They are a nutritional powerhouse of concentrated energy, offering a remarkable 14.5 grams of fiber per 100g to support digestion and sustained fullness.
Calorie split: 2% protein · 96% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love them for their deep, caramel-like sweetness and the satisfying chew that makes them a perfect natural candy or trail snack. In Japan, they are a cherished seasonal delicacy, often gifted and enjoyed during New Year celebrations.
⚠️ Watch-outs & how to enjoy it better
Their high carbohydrate content (73.43g per 100g) can cause a rapid blood-sugar spike, making portion control essential for those managing diabetes. To counteract this, pair a small serving (1-2 slices) with a source of protein or fat, like a handful of nuts or a piece of cheese, to slow sugar absorption.
Key benefits
- Excellent source of dietary fiber (14.5g per 100g)
- Provides quick, natural energy from complex carbohydrates
- Rich in antioxidants like beta-carotene and lycopene
- Contains minerals such as manganese and potassium
- Naturally fat-free and cholesterol-free
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The traditional Japanese method of making hoshigaki involves massaging the fruit by hand every few days during the drying process, a technique that helps break down tannins and develop its signature sweet, frosty coating.
Full nutrition (USDA data · scales with serving)
| Water | 23.0 g |
| Energy | 274 kcal |
| Energy | 1146 kj |
| Protein | 1.4 g |
| Total lipid (fat) | 0.59 g |
| Ash | 1.6 g |
| Carbohydrate, by difference | 73.4 g |
| Fiber, total dietary | 14.5 g |
| Calcium, Ca | 25.0 mg |
| Iron, Fe | 0.74 mg |
| Magnesium, Mg | 31.0 mg |
| Phosphorus, P | 81.0 mg |
| Potassium, K | 802 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.42 mg |
| Copper, Cu | 0.44 mg |
| Manganese, Mn | 1.4 mg |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.18 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 38.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 374 ug |
| Carotene, alpha | 18.0 ug |
| Cryptoxanthin, beta | 156 ug |
| Vitamin A, IU | 767 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.02 g |
| Threonine | 0.07 g |
| Isoleucine | 0.06 g |
| Leucine | 0.10 g |
| Lysine | 0.08 g |
| Methionine | 0.01 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.06 g |
| Tyrosine | 0.04 g |
| Valine | 0.07 g |
| Arginine | 0.06 g |
| Histidine | 0.03 g |
| Alanine | 0.07 g |
| Aspartic acid | 0.14 g |
| Glutamic acid | 0.18 g |
| Glycine | 0.06 g |
| Proline | 0.05 g |
| Serine | 0.05 g |
FAQ
Why do dried persimmons sometimes have a white, powdery coating?
That's a natural sugar bloom! As the persimmon dries, its sugars (fructose and glucose) migrate to the surface and crystallize, creating a sweet, edible white powder that indicates proper drying and concentrated flavor.
How should I store dried persimmons to keep them fresh?
For short-term use (a few weeks), store them in an airtight container at room temperature in a cool, dark place. For longer storage (several months), keep them in the refrigerator or freezer to prevent them from becoming too hard or developing off-flavors.
Can I rehydrate dried persimmons for cooking?
Yes! Soak them in warm water, tea, or even a bit of wine for 15-30 minutes until they soften. They can then be chopped and added to oatmeal, yogurt, or baked goods, or pureed for sauces and spreads.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 2.74 kcal/g · 2% calories from protein · 14.5 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.00 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.