Persimmon
For Chinese dietary therapy, Persimmon (柿子) is a food of Cool nature and Sweet · Astringent flavor. A cool, astringent autumn fruit; dried persimmon (shì bǐng) has its own traditional reading.
Traditional energetics
- Nature
- Cool
- Flavor
- Sweet · Astringent
- Affinity
- Lung · Heart · Large Intestine
- Direction of Qi
- Astringent · descends
- Season
- Autumn
- Group
- Fruit
How tradition reads it
A cool, astringent autumn fruit; dried persimmon (shì bǐng) has its own traditional reading.
Dried persimmon is studied in winter infusions and desserts; tradition famously avoids pairing it with crab or eating it on an empty stomach, a caution that matches the real tannin-bezoar risk.
In the kitchen
Eaten fully ripe, dried, or stewed.
Commonly available in autumn; no substitute needed.
Current nutrition note
A carotenoid-rich fruit; tannins in unripe fruit can form phytobezoars.
Precautions
Tannins in unripe persimmon, especially on an empty stomach, are linked to real phytobezoars; wait for full ripeness and moderate the amount.
Health notice. Educational and study content. It describes concepts of Traditional Chinese Medicine and does not replace diagnosis or treatment by a healthcare professional. Needling, medicinal herbs and invasive techniques must be applied by trained professionals. Safety guide.
