Why do I feel weird after eating persimmons? A guide to tannins, ripeness, and remedies

October 3, 2025 •

5 min read

Persimmons, sometimes called 'fruit of the gods,' are a healthy source of nutrients, yet eating an unripe one can cause a deeply unpleasant sensation. If you've asked, 'Why do I feel weird after eating persimmons?', the answer often lies in naturally occurring plant compounds called tannins.

Quick Summary

The strange, chalky mouthfeel after eating some persimmons is caused by tannins in unripe fruit. Large amounts of soluble tannins can sometimes form hard masses in the stomach, and while rare, allergic reactions are also possible.

Key Points

Tannins are the main culprit: The dry, mouth-puckering sensation comes from high levels of soluble tannins in unripe persimmons binding to proteins in saliva.
Ripeness is key: Astringent persimmons (like Hachiya) must be fully soft and ripe to be palatable, while non-astringent types (like Fuyu) can be eaten firm.
Bezoars are a rare risk: Ingesting large quantities of unripe persimmons can cause tannins to form a hard mass (bezoar) in the stomach, potentially causing a blockage.
Allergies are uncommon: While not common, some individuals can have an allergic reaction, with a link sometimes found to Oral Allergy Syndrome or latex sensitivity.
Peeling can help: Removing the skin can help, as tannins are more concentrated there, and moderation is recommended, especially for sensitive stomachs.
Know your variety: To prevent the weird feeling, identify if you have an astringent persimmon and wait until it is soft and jelly-like before eating it.

The Astringent Culprit: What Are Tannins?

For most people, the "weird" sensation associated with persimmons is due to tannins. Tannins are naturally occurring polyphenolic compounds found in many plants, including fruits, that are known for their bitter taste and astringent qualities. Plants use tannins as a defense mechanism to deter animals from eating their fruit before it is ripe.

When you eat an unripe persimmon, the high concentration of soluble tannins binds with the proteins in your saliva. This reaction causes those proteins to coagulate, resulting in a dry, puckering, and slightly chalky or furry feeling inside your mouth. This effect is unpleasant but entirely harmless in moderation. As the persimmon ripens, the soluble tannins are converted into an insoluble form through a process called polymerization, which eliminates the astringency and reveals the fruit's natural sweetness.

The Tale of Two Persimmons: Astringent vs. Non-Astringent

Not all persimmons are created equal. The two most common types you'll encounter are astringent and non-astringent, and understanding the difference is key to avoiding that weird feeling.

Astringent Persimmons: The most common variety of this type is the acorn-shaped Hachiya. These are loaded with tannins and are only palatable when they are completely ripe and soft, almost jelly-like. Eating a firm Hachiya is what typically causes the severe, unpleasant mouthfeel. As they ripen, their flesh becomes tender and incredibly sweet, losing all astringency.
Non-Astringent Persimmons: The most popular of this variety is the tomato-shaped Fuyu. Unlike the Hachiya, Fuyu persimmons have low levels of soluble tannins and can be eaten when they are firm and crisp, just like an apple. They are sweet from the start and do not require full softening to be enjoyed.

The Serious Side: When Stomach Trouble Arises

While unpleasant, the mouthfeel of an unripe persimmon is not a major health risk. However, in rare circumstances, consuming large quantities of unripe persimmons—especially on an empty stomach—can lead to a more serious problem: a bezoar.

What is a bezoar? A bezoar is a tightly packed, hard mass of indigestible material that can become trapped in the gastrointestinal tract, causing a blockage. A specific type, called a diospyrobezoar, is formed by the tannins from persimmons reacting with gastric acid.
Why is it a risk? The soluble tannins in unripe persimmons coagulate and harden in the acidic environment of the stomach. This mass can combine with other fibrous plant material, forming a hard phytobezoar that may not be able to pass through the digestive system. Symptoms can include abdominal pain, nausea, vomiting, or a feeling of fullness. Individuals with pre-existing conditions like delayed gastric emptying, diabetes, or prior gastric surgery are at a higher risk.

The Less Common Threat: Allergic Reactions

Although uncommon, some individuals may have a genuine allergic reaction to persimmons. Symptoms can range from mild oral discomfort to severe anaphylaxis.

Oral Allergy Syndrome (OAS): People with allergies to birch pollen may experience OAS after eating persimmons. This can cause itching, tingling, or swelling in the mouth and throat. Cooking or peeling the fruit can sometimes reduce this reaction.
Latex-Fruit Syndrome: Persimmons are considered a latex-fruit, meaning they contain proteins similar to those found in latex. Individuals with a latex allergy may have a cross-reactive allergic reaction to persimmons.

Comparison: Astringent (Hachiya) vs. Non-Astringent (Fuyu) Persimmons


Feature	Astringent (e.g., Hachiya)	Non-Astringent (e.g., Fuyu)
Appearance	Acorn-shaped with a pointed bottom.	Squat, tomato-shaped with a flat bottom.
Ripeness Indicator	Must be completely soft and jelly-like to be edible. The skin may appear almost translucent.	Can be eaten when firm, like an apple. Skin will have a vibrant, deep orange color.
Tannin Content	High in soluble tannins when unripe, causing strong astringency.	Low in soluble tannins, remaining sweet even when firm.
Best Use	Ideal for baking, puddings, jams, and other recipes that use the pulp.	Great for eating fresh, slicing into salads, or using in savory dishes.
How to Ripen	Ripen at room temperature, optionally with an apple or banana in a paper bag to speed up the process with ethylene gas.	Can be eaten as soon as the color is fully developed, though flavor can improve slightly with a bit of softening.

How to Avoid the Weird Feeling and Enjoy Persimmons

To ensure a pleasant experience with this flavorful fruit, follow these simple guidelines:

Know Your Variety: Identify whether you have an astringent (Hachiya) or non-astringent (Fuyu) type. When in doubt, it’s best to assume it’s an astringent variety and wait for it to ripen completely.
Test for Ripeness: For astringent types, gently press the fruit. It should feel very soft and yielding, similar to a ripe tomato or a water balloon. For non-astringent Fuyus, a fully developed, vibrant orange color is enough to indicate ripeness.
Speed Up Ripening: If you have an unripe Hachiya, place it in a paper bag with another ethylene-producing fruit like a banana or apple. This will accelerate the softening process.
Moderate Consumption: Even with ripe persimmons, it's wise to limit consumption to one or two medium-sized fruits per day, especially for those with sensitive digestive systems. This minimizes the risk of rare complications like bezoar formation.
Peel the Skin: For extra precaution, particularly if you have a sensitive stomach or are eating a slightly underripe fruit, peel the skin. The tannins tend to be more concentrated in the skin.

The Nutritional Benefits of Ripe Persimmons

Beyond the potential for a weird taste, ripe persimmons are packed with health-promoting nutrients.

Rich in Vitamins: They are an excellent source of vitamins A and C, which support vision, immune function, and skin health.
Antioxidant Power: Their vibrant orange color indicates a high level of antioxidants, like carotenoids and flavonoids, that help fight free radicals and reduce inflammation.
High in Fiber: Persimmons are a good source of dietary fiber, which aids digestion, helps regulate blood sugar, and supports heart health by lowering cholesterol.

Conclusion

The "weird feeling" from eating persimmons is most often a simple matter of biting into an unripe, astringent variety. Tannins, a natural plant compound, cause a dry, mouth-puckering sensation that disappears when the fruit is fully ripe and soft. While rare digestive complications like bezoars are a possibility with overconsumption of unripe fruit, and allergies can occur, most adverse reactions can be easily avoided. By understanding the difference between astringent and non-astringent persimmons and waiting for the former to ripen completely, you can enjoy this nutritious and delicious fruit without any unpleasant surprises.

Frequently Asked Questions

The weird taste is called astringency, and it's caused by high levels of naturally occurring plant compounds called tannins. The tannins bind with the proteins in your saliva, creating a dry, chalky, and mouth-puckering sensation.

A Hachiya persimmon is an astringent variety that must be eaten when fully ripe and soft to avoid the tannin-related mouthfeel. A Fuyu persimmon is non-astringent and can be eaten when it's still firm and crisp.

For most people, eating ripe persimmons is perfectly safe. However, consuming large amounts of unripe persimmons can, in rare cases, lead to the formation of a bezoar—a hard, indigestible mass in the stomach—that can cause an obstruction.

For astringent varieties like Hachiya, wait until the fruit is very soft and its skin may look wrinkled. For non-astringent Fuyus, a deep orange color and a firm texture indicate it's ready to eat.

The sensation is harmless and will pass on its own. You can drink some water or eat something else to help get rid of the chalky feeling faster. You should also discard the rest of the unripe fruit.

Yes, although it is uncommon. Some people with existing allergies, such as birch pollen or latex, may experience cross-reactive symptoms like itching or swelling in the mouth.

Yes, you can speed up the ripening of an astringent persimmon by placing it in a paper bag with a ripe banana or apple. These fruits release ethylene gas, which helps soften the persimmon and polymerize the tannins.