Persimmon

Persimmon is notable for FODMAPs, fructose, salicylate, oligosaccharides, nickel and oxalates. Clear on histamine, tyramine, sucrose, lactose, sorbitol and gluten.

Persimmon contains moderate levels of FODMAPs. Persimmon depends entirely on the variety and the ripeness. The astringent kind must be eaten soft, by which point its FODMAP sugars have peaked; the non-astringent kind is eaten firm and measures lower. Same fruit name, two different answers.

Persimmon contains moderate levels of fructose. Persimmon is fructose-bearing and gets sweeter as it ripens to the point of collapse - the astringent stage that precedes it is lower in free sugar as well as unpleasant.

Persimmon contains only low levels of salicylate. Persimmon: low when fully ripe and soft. The astringent, firm stage is both unpleasant and higher in salicylates, so ripeness works in your favour twice.

Persimmon contains only low levels of oligosaccharides. The persimmon's FODMAP load is fructan, and a fructan is an oligosaccharide — the two axes are answering for the same molecule here. Muir measured it: persimmon is one of the four fruits he lists as carrying low but DETECTABLE fructans, in the range 0.21 to 0.46 grams per hundred, alongside longan, white peach and melon. Low but detectable is what Muir reports: a fructan that is present and small. Amounts vary by brand and recipe, so always check the label of the exact product.