Persimmon | 柿子

Common Chinese Name: 柿子 (Shi Zi)

Common English Name: Persimmon fruit

Scientific Name: Diospyros kaki

Common Form: Yellow-orange fruit, shaped like a flatter apple, with a four part leaf under stem

TCM Five Flavors: Sweet, Astringent

TCM Energetics: Cold

Meridian Affiliation: Heart, Lungs, Large intestines

Nutritional Information: 18% (44.8% when dried) carbs, 3% (15% when dried) fiber, contains antioxidants, vitamins A, C, E, K, B6, potassium, copper, iodine

TCM Benefits:

  • Clears pathogenic heat
  • Moisturizes Lungs
  • Restores Qi


  • Reduces internal bleeding and dissolves blood clots
  • Lowers blood pressure
  • Alleviates hemorrhoids
  • Improves digestion
  • Resolves cough from heat in the Lungs
  • May aid in goiters (iodine content)

Cooking Suggestions:

  • Average serving size: 1 persimmon (~160g when fresh, 100g when dried)
  • Fresh persimmons can be eaten as is or juiced. 
  • Dried persimmons can be eaten as is or cut up and added to baked goods, sauces, or salads. 
  • Persimmons can also be pickled, either on their own or as an addition to other vegetable preserves (like kimchi). 

Five Seasons TCM Recipes:

Notes and Safety:

  • Avoid eating on an empty stomach. 
  • Those with weak and cold Spleens and Stomachs and those who have a tendency for diarrhea and cramps  should avoid persimmon because of its cold energetic.
  • Avoid consuming with crab.
Written by Five Seasons TCM

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