Persimmons are a healthy and delicious fruit packed with vitamin C and sugar.

They offer various health benefits, such as moisturizing the lungs, promoting intestinal movement, boosting immunity, and providing essential iron to the body.

These sweet and juicy fruits are also rich in β-carotene, which is great for eye health.

However, despite their many advantages, there are some food combinations to avoid when consuming persimmons to prevent health issues.

The culprit here is tannic acid, which can make persimmons taste astringent. When tannic acid encounters protein, it forms insoluble precipitates called tannins. In the presence of stomach acid, tannins and the pectin and fiber found in persimmons bind together.

This, along with the persimmon skin and kernel, can quickly lead to the formation of gastric stones, also known as gastric persimmon stones.

In mild cases, this can cause stomach discomfort, while in severe cases, it can damage the gastrointestinal tract. So, while persimmons are a delightful treat, it's essential to be aware of these potential complications.

However, there's no need to panic.

The formation of "stomach stones" due to the combination of tannins, protein, pectin, fiber, persimmon skin, and persimmon kernel is not as straightforward as it may seem. Two prerequisites must be met: the persimmon must contain a high level of tannic acid, and you must consume a substantial amount of it.

The tannic acid content in persimmons varies depending on their ripeness. Unripe persimmons, especially near the skin, contain higher levels of tannic acid. As persimmons ripen and become sweeter, their tannic acid content decreases, sometimes reaching as low as 0.5% or less.

You can easily determine the tannic acid content in a persimmon by tasting it. If it tastes very astringent, it has a higher tannic acid content. Sweet and non-astringent persimmons have low levels of tannic acid. Crisp persimmons typically fall into the sweet category and are safe to eat.

Market-bought persimmons have been processed to remove astringency, making them low in tannic acid and safe to consume. Even homegrown persimmons, once ripe, pose little risk.

Concerning the notion of "gastric persimmon stones," the risk is quite low, with certain groups being more susceptible: