When the persimmon is cut, its shape is reminiscent of a heart, perhaps as an advertisement for its health benefits. Its juicy and sweet pulp and its smooth and creamy texture may make us wonder why we had not tried it before. This marked characteristic of its flavor is due to its richness in tannins, bitter substances that cause harshness on the palate and that disappear as the fruit ripens. This fruit provides carbohydrates, mainly fructose and glucose, which make it a nutritious and energetic food. Its soluble fibers, such as pectin and mucilages, regulate intestinal transit and relieve gastritis, but when persimmons are green they are astringent.