Classical Ayurvedic Profile & Preparation
Persimmon (japani phal) is a traditional Ayurvedic fruit valued for its sweet, astringent taste and cooling potency.
Traditional Preparation (Samskara)
Only fully ripe, non-astringent fruit; the puckering tannins of unripe persimmon are the hazard.
Classical Provenance: Himalayan orchard tradition (japani phal).
Synergistic Combinations (Samyoga)
- fully soft hachiya types eaten with a spoon
- sliced crisp fuyu types in salads
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: unripe astringent fruit on an empty stomach (tannin bezoar risk — modern note)
- Contraindication: high vata in excess
Verified USDA Nutrition Facts for Persimmon (japani phal)
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1 cup pieces (150g):
