In Latin, the name of persimmon sounds like diospyros and in translation means "food of the gods" or "divine fire". Indeed, the rich yellow-orange color of persimmon pleases the eye on gloomy autumn and winter days, and it also contains many useful substances, has an anti-age effect and, according to some nutritionists, can even replace a cup of coffee. However, not all persimmons are equally tasty and not always healthy. We understand the features of the choice and find out how to get the most out of it.
A bright orange color indicates a high content of beta-carotene in persimmons. It is also quite high in sodium, magnesium, potassium, iodine and iron. Studies have shown that 100 grams of persimmons have twice the fiber content of 100 grams of apples, and have enough phenolic compounds to reduce the risk of heart disease.
- Persimmons should be included in the diet of all anti-age oriented people: fruits contain a large amount of catechins, polyphenolic compounds with a strong anti-aging effect. Eat peeled persimmons as they are high in antioxidants.
- Persimmons are ideal for a mid-day snack due to their high potassium and fructose content. So, one medium fruit will recharge with energy no worse than a serving of Americano coffee.
- Persimmons can be used to prevent edema as a natural diuretic. Due to its high potassium content, it will help the body get rid of excess fluid without losing nutrients, and magnesium will reduce the risk of kidney stones
- The high content of beta-carotene, lutein and zeaxanthin makes persimmons a superfood for the eyes. On average, one fruit provides 55% of the recommended daily intake of vitamin A, which, in turn, is a component of the main visual pigment rhodopsin, and lutein and zeaxanthin are also known to be necessary for the health of the retina.
- By including persimmon in your daily diet, you can strengthen the immune system. Some nutritionists believe that due to its high content of antioxidants, vitamin A and betulinic acid, it helps those who fight cancer.
- Finally, an interesting fact: in some eastern countries, persimmon is used as a means of getting rid of hiccups.
The best varieties of persimmon
In total, there are more than 500 varieties of persimmon, which can be conditionally divided into fruits with a viscous pulp (this is usually due to a high content of tannins) and a residual. The most popular in Russia are the following:
Eastern (Khachia persimmon)
The most common variety: the berries are slightly elongated in shape with a bright orange skin. Persimmon is not too sweet, but rather tart. To get rid of the astringent taste, just put it in a bag of apples for a couple of days, in the freezer for a day, or wait until the fruit ripens and becomes soft like a pudding.
Hybrid persimmon variety, bred in the Crimea. Fruits are small, flat, rich orange hue. Persimmon is hard and tart to the taste. "Rossiyanka" ripens quickly enough, becoming soft, sweet and non-viscous.
A variety developed in the Israeli Valley. Sharon has a mild aroma and pleasant taste without a hint of viscosity, even when the persimmon is still hard. These are usually round, tomato-sized fruits with little to no seeds. Skin color ranges from light orange to reddish orange.
Fruits with light orange skin, sweet and crunchy, a bit like an apple. The content of tannins in persimmons is low, so it is not viscous, and you can safely eat it even if the fruit is still hard enough.
Kinglet (chocolate persimmon)
Fruit with dark orange skin and brown flesh. It is a persimmon with a high iodine content, but not viscous. The berry tastes sweet, but not sugary.
Chamomile (fig persimmon)
One of the earliest persimmon varieties, named because of its characteristic shape. Usually dark orange in color. The fruit itself is soft and sweet. Light fruits can be seedless, but with a viscous pulp.
Honey persimmon (tangerine)
Fruits with tangerine skin and pulp, soft (often even jelly-like) and very sweet. Due to the high sugar content, this variety can be safely called one of the most highly nutritious.
It is better to forget about persimmon for those who have individual intolerance, as well as use it with caution for people prone to food allergies and suffering from diabetes mellitus (it has too high a sugar content). For women who are breastfeeding, it is better to include the fetus in the diet with caution ─ persimmons can cause allergies in the baby. It is better for children to start giving berries from the age of three.
You do not need to eat persimmons, especially viscous varieties, on an empty stomach and with intestinal problems (with chronic constipation and atony). The fruit should not be eaten in combination with crab dishes or after them - there is a high risk of stones in the stomach. It is also not recommended to drink persimmon with milk or cold water. Finally, with an exacerbation of kidney or bladder disease, persimmon as a natural diuretic is also better to refuse.
3 recipes with persimmon
It is a habit for us to consume persimmons as they are, and many have probably tried dried persimmons, which are especially popular in Japan and South Korea (every year, Yendong County hosts the Dried Persimmon Festival). But there are a lot of recipes for persimmon dishes. Try it!
Photo: Getty Images, carolinescooking.com, bonappetit.com, treehugger.com
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