Persimmon
Usually introduced around 6 months
Prep warning
Only use a fully ripe persimmon. An unripe one is astringent and can taste unpleasantly dry and chalky. Peel it and remove any seeds and the firm core before serving.
Choking notes
Persimmon is gentle once fully ripe and soft, but a firm or unripe one is hard and astringent and harder to manage. Always serve it ripe-soft and peeled, removing the tough skin, core and any seeds; cook or finely grate any flesh that does not squish easily.
How to serve by age
6-9 months
Use a fully ripe, soft persimmon (a firm or unripe one is astringent and hard). Peel off the skin, take out any seeds and the firm core, then mash the soft flesh smooth or offer a finger-length strip the baby can hold. It should squish easily between two fingers; if it resists, cook it soft first.
Smooth mash, or a peeled finger-length strip of ripe-soft flesh.
9-12 months
As the pincer grasp develops, offer small soft pieces of peeled, ripe persimmon, about half an inch. Check that each piece is soft enough to squish; finely grate or cook any flesh that is still firm.
Small soft pieces, about half an inch, peeled.
12-18 months
Offer bite-size pieces of peeled, ripe-soft persimmon. Keep pieces small and supervise. A firm or unripe persimmon stays harder to chew, so wait until it is fully ripe or cook it soft.
Bite-size soft pieces, peeled.
Key nutrients
Common questions
When can my baby eat Persimmon?
Most babies can try Persimmon from around 6 months, once they show signs of readiness. Check the prep and cut-size notes above before you start.
General informational content, not medical advice. Always consult your pediatrician about introducing new foods, especially if your baby has any medical conditions or family history of allergies.
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