Persimmon has long ceased to be an exotic fruit. Everyone can enjoy it - the prices for it in the market are quite affordable. But consumers are divided about the taste of the fruit into two camps. "Food of the gods!" - they say alone. “Teeth get stuck,” others say. Right, no doubt the first. Persimmon is very tasty, it is rich in sugars, as well as vitamins and minerals. And the teeth bite at those who do not know how to choose ripe fruits. In this article we will consider how to eat persimmons, talk about its beneficial properties, contraindications, calories. We will tell you how to choose a fruit so as not to be disappointed in the taste, and what to do to make it ripen faster. We will also touch upon questions about whether children can persimmon and at what age to give it to a child. And finally, let's give a couple of recipes for wonderful dishes with this fruit.
Popularity story
In the Latin classification of persimmon species is called Diospyros, which translates from Greek as "food of the gods." The birthplace of this plant of the ebony family is China. Due to the fact that persimmon is thermophilic, it spread in the tropical countries of Southeast Asia, and also penetrated into Japan. Trees that produce large fruits, low, similar to shrubs, deciduous. Persimmons can be classified as long-livers. Fragile-looking trees survive to 500 years. The fruit is also called date plum due to external resemblance (see photo below). Persimmon at first was not popular among Europeans, who considered it inedible. However, when the Chinese explained that the fruits should be eaten after the first cold weather, the opinion about them changed. Persimmons began to grow in the subtropical countries of Europe, as well as in the Crimea and on the Black Sea coast of the Caucasus.
Varieties
Europeans began to select the fruit that they liked. Now about five hundred varieties of persimmons are known . Our most common local Caucasian, imported Japanese and chocolate. Each variety has its own taste and purpose. For example, Hachiya Persimmon produces slightly elongated peach-like fruits. They can be eaten only when they perespet. Better yet, cook a variety of persimmon dishes : preserves, jams, pies, sauces, salads. The fruits of the Jiro variety (aka Fuyu) are similar to hard tomatoes. Due to the reduced composition of tannins, such persimmons can be eaten directly with the peel. It is great as an ingredient for fruit salads. Caucasian persimmon is small, highly astringent, even bitter. Sharon is a variety with large, dark orange fruits with a glossy skin. They are good to absorb raw. Kinglet - persimmon chocolate color. It is very sweet, but cannot be stored for long.
Nutritional properties
By the way, this fruit ripens in November and is sold everywhere in the winter. The valuable composition of the fruits helps us overcome the vitamin hunger of the cold season. Bright orange persimmon is full of antioxidants and uplifting with one look. Due to the presence of pectins, it increases appetite and is useful for digestive problems. Many people are misled by the sweetness of this fruit. "How many calories are in persimmons?" They guess. This is actually a diet fruit. One hundred grams of pulp contains only fifty-three calories. But the fruits perfectly satisfy hunger. The bactericidal and astringent properties of persimmons were known in antiquity. It also has a high iron content, which is important for anemia, which usually occurs in women after childbirth. And although persimmon when breastfeeding a baby up to three to four months is not advisable for consumption by fruit, since it can cause constipation in both mother and baby, it should not be completely excluded from the diet.
Vitamins
We have already figured out how many calories are in persimmons. What about vitamins? The fruits have a lot of valuable routine, so they give persimmons with rickets. This vitamin also strengthens blood vessels. Persimmon competes with citrus in ascorbic acid content. Frequent use of this fruit creates an immune barrier to infectious diseases. Persimmon normalizes blood pressure, which should be considered hypertensive. Doctors prescribe to eat fruits to those people who suffer from varicose diseases and bleeding gums. The benefit of persimmon is invaluable in kidney diseases - it removes salts, is a mild diuretic, and the magnesium contained in it reduces the risk of stone formation. Vitamin A contributes to visual acuity. There is iodine in the persimmon pulp, which treats thyroid diseases. Also, this fruit has a beneficial effect on the cardiovascular system.
Persimmon in folk medicine
Even before humanity discovered beta-carotene, persimmon was used to treat colds and respiratory organs. Squeezed fruit juice and slightly heated, after which they drank. Such a simple technique helped get rid of bronchitis and pneumonia. Now, scientists have discovered that this fruit is an excellent means of preventing lung cancer. But before eating persimmon in large quantities, be sure to consult a doctor - contraindications are possible. The fruits have a healing effect. In Chinese medicine, persimmon pulp was applied to burns to speed up the scarring process. The fruit is also used in cosmetology. If you have oily, acne-prone skin, mix the flesh of the overripe fruit with the egg yolk. Such a mask will narrow the pores and give the skin a radiant appearance. And just pureed persimmon pulp is a wonderful lifting. It restores skin freshness and tones it.
Contraindications
Almost every food product has both benefits and harms the body. In the case of persimmons, there are significantly fewer minuses than pluses, but they still exist. Contraindications should be known so as not to harm your health. For example, persimmon for diabetes is an undesirable product on your table. In this winter fruit, in addition to fructose, there is also ordinary sucrose. Persimmon pulp is easily digested, which is not very good for the patient’s pancreas. Therefore, with obesity, you should not abuse this fruit. The astringent properties of persimmons can treat diarrhea with its help, but the fruits exacerbate constipation. People in the postoperative period should also refuse persimmons. Due to the consumption of fruits, bezoars are formed, which can lead to intestinal obstruction. But this does not mean that the fruit is harmful. Persimmon in diabetes is dangerous only if the disease is severe (type 1). If you are not dependent on insulin, you can treat yourself to one fruit a day. But to whom persimmon is contraindicated, it is allergic. By its properties, it is close to citrus. If you have a rash, itching, or tearing, stop eating this fruit.
Can persimmons be given to children?
Despite the many beneficial properties, this fruit should not be given to infants. The reason for the ban is tannins. These are tannins, which give persimmon a characteristic viscosity in taste. Upon contact with the baby’s gastric juice, the tannins form a sticky mixture that turns all the food received into one lump. This is fraught with very serious consequences. Also, tannins are able to change the intestinal motility of the baby, up to complete obstruction. Do not forget about the danger of allergies that persimmon can cause. At what age can this fruit be given to a child? Starting from a year, and very carefully. Be sure to clean the fruit, since most tannins are near the skin. Start with one lobule, carefully monitoring the reaction of the baby's body. If any allergic reactions occur or stool changes, stop giving persimmons. This fruit can be safely consumed by children from the age of ten.
Persimmons while breastfeeding
For the same reasons, you should be careful when eating fruits during the lactation period. But on the issue of the benefits and dangers of persimmons for women who are breastfeeding, not everything is so simple. After all, there are much more advantages than threats. Vitamin C supports immunity, rutin is an excellent prevention of rickets. Magnesium and potassium strengthens blood vessels, pectin perfectly affects the work of the stomach, and iron helps young mothers escape from anemia. If a nursing woman eats persimmons, then part of the beneficial calcium contained in the fruit passes to the child, strengthening his bones. To neutralize the astringent properties of fruits, there is one secret. How to eat persimmon? Put the fruit in the freezer, and then heat it in the microwave. True, you will have to eat such a fruit with a spoon. But the bitterness and viscosity of tannins will be neutralized.
Persimmon during pregnancy
The diet of the future mother is impossible without fruit. Doctors advise to use those that grow in the region where the pregnant woman lives. But apples and pears quickly become boring and you want something exotic. So the question arises: "Can you persimmon pregnant or not?" In this case, the answer is categorical: not only possible, but even necessary! Unless, of course, there are contraindications, such as type 1 diabetes and allergies. Doctors advise, if possible, to consume two to three fruits per day. Persimmon will make up for the lack of calcium in the body of a pregnant woman and form a strong skeleton in the embryo. Vitamin PP will eliminate the problem of dull and brittle hair. Carotene supports vision and gives the skin a radiant appearance. Vitamin C is very important during pregnancy, as it strengthens the immune system. Niacin improves microcirculation and prevents placental insufficiency. You can eat persimmons for pregnant women and to replenish potassium reserves, which strengthens blood vessels and eliminates swelling. Well, magnesium is responsible for the good mood of the future mother.
How to choose and eat persimmon
So that the fruit does not cause you disgust for the rest of your life, you only need to eat it very ripe, as in the photo below. Persimmons should be with a glossy skin, preferably without brown dents. If the fruit is too hard, put it to ripen at room temperature. There are many popular methods of how to speed up this process. For example, put unripe persimmons in one bag with a red sweet apple. There are varieties that are not at all bitter. So, the Kinglet is very tasty. Crimean residents have long known how to eat a persimmon, which has not yet reached maturity. They put her in the freezer. This is a great way to enjoy delicious fruits not only in season (November-December), but also at any other time. True, when the persimmon thaws, it will already lose its form. You can eat such a fruit only with the help of a spoon.
Persimmon in cooking
In taste and properties, this fruit is comparable to figs. Persimmon dishes are very diverse: these are puddings, and jams, and salads. By the way, some people dry fruits and then eat with tea. The mashed pulp of overripe persimmons is very tasty. Try adding flour, cottage cheese, a little sugar to it and bake delicious cheesecakes. The easiest way to use persimmon in cooking is to add it to a variety of fruit salads. Try chopping the fruits into pieces and mix them with parmesan. Add the leaves of green lettuce, and sprinkle with fried crushed almonds on top. If you mix pureed persimmon pulp with orange juice, honey and cream cheese, you will get a spicy sauce. But cooking fruits is not recommended, because with this method of processing their astringency is manifested.
desserts
Sake is made from persimmon in Japan, and cider in Mediterranean countries. It also makes ice cream syrup. Let's make a parfait - a baked persimmon pie. Mix two sachets of bio-yogurt (3% fat) with a tablespoon of maple syrup. In a transparent bowl for desserts, put a little dairy product, then four slices of persimmon, four tangerine slices and a spoonful of chopped nuts (walnuts or pistachios). Layers should be repeated. Sprinkle grated chocolate on top of the cake.
Bakery products
To make a persimmon pie, an immature fruit is also suitable. Knead shortbread dough with butter, sugar, flour and a little water. While it is resting in the refrigerator for half an hour, prepare the filling. Beat two eggs with three tablespoons of sugar. Add four hundred grams of cottage cheese, two tablespoons of sour cream and a little flour. Continue to work with the mixer until smooth. Put the dough in the form with sides. Fill the “basket” with half the filling. Top with chopped persimmon. Pour in the remaining filling and place the pan in the oven preheated to 200 degrees for fifty minutes. Enjoy your meal!