Health and Nutrition Benefits of Persimmon

this apple is called Persimmon and coming from China. It has subsequently become a common ingredient in Japanese cuisine and is now grown throughout the world. Indeed, it is not a fruit, but a large, round, succulent berry with a smooth, thin peel that can range from yellow to orange and even red. When ripe, persimmon is very sweet and it can turn brown parts of its flesh.It can be astringent and non – astringent of two types, and while the first is tannin – rich before softening, this makes the fruit inedible, the non – astringent persimmon loses the tannin earlier and the fruit is edible even when firm.
Persimmon is an excellent source of a few known phytonutrients:

  • cryptoxantin with brilliant orange
  • catechins, gallocatechins are flavonoid antioxidants known to have anti – inflammatory and anti – hemorrhagic properties.

Persimmon is an abundance of vitamins A, C and B. It is densely packed with calcium, potassium, iron, manganese, phosphorus and copper in the minerals department.
Persimmon has laxative and diuretic properties and is recommended especially for people with liver problems. It’s an energy – dense fruit as well.That’s why children, sports people and people who are physically or mentally tired are recommended. This very sweet fruit has various therapeutic and healthy properties below:
Cold and flu: persimmon is effective in enhancing the function of the immune system due to its high content of vitamin C and can help relieve the symptoms of flu and cold as well as many other infectious or inflammatory conditions.
Constipation: Persimmon has excellent laxative properties due to its high fiber and water content, which can be a powerful natural constipation remedy.
Diuretic effect: Because of its potassium and calcium content, Persimmon has excellent diuretic properties. It is an effective way to prevent or relieve water retention by eating a persimmon a day.Persimmon daily intake is better than diuretic drug use, as persimmon does not cause potassium loss associated with many known diuretics.
High blood pressure: reduces high blood pressure and prevents many hypertension – related heart conditions.Health of the liver and detoxification of the body: Persimmon is an excellent source of antioxidants that play an important role in the health of the liver and the body. Antioxidants help to neutralize toxins and other harmful substances in the body, prevent and treat free radicals damage.
Natural energizer: Persimmons are highly digestible fruits and also provide plenty of readily available energy (in the form of sugars) to support any activity that requires energy.
Stress, fatigue and fatigue: for the reason of their high sugar and potassium content, persimmon juice can help reinforce the body with energy and relieve the symptoms of stress, fatigue and fatigue without the need for special nutritional and energetic supplements.
The fruit is slightly depressed to check whether the persimmons are ripe. If it’s difficult, it’s not ripe yet. Unless you are sure you have the non – astringent variety, don’t eat hard persimmons.
Fully mature people are soft to the touch, very sweet and creamy to eat as they are. Simply cut them in half, peel the skin off and eat the pulp. They can also be used to make delicious sauces, creams, jams, smoothies and jellies.
Brie Crostini and Persimmon
These little toasts are a delightful appetizer for Thanksgiving. Be sure to use persimmons from Fuyu – they should be mature but sliceable.

  •  1/2 baguette, thinly sliced on a slight bias (16 slices)
  •  8 ounces Brie or other triple-cream cheese, thinly sliced
  •  2 Fuyu persimmons, peeled, half-sliced and thinly cross-sliced (16 slices)
  • 2 teaspoons of light-brown sugar
  • Freshly cracked pepper to serve.

Preheat oven in the top and middle position to 375 degrees with racks. Place baguette slices on a baking sheet with a rim. Toast on the middle rack until golden, 10 minutes, dry and light.Heat broiler preheat. Top each piece with 1 slice of Brie, 1 slice of persimmon and 1 sprinkle of sugar (approximately 1/8 teaspoon each). Broil on top rack until sugar melts and cheese bubbles and turns 1 – 2 minutes golden. Serve with pepper cracked.
The compote Persimmon
Having a stash of this spiced fruit make – ahead topping in the refrigerator is like bank money. Use it to gussy the ice cream you love.

  • 1 cup of dry white wine,
  • 1/2 cup of sugar C&H Pure Cane Granulated sugar,
  • 1 star anise,
  •  1 cinnamon stick,
  •  kosher salt
  • ,4 Fuyu, peeled, cored and cut into 8 wedges,
  •  ice cream, to be served.

In a saucepan, bring wine, sugar, star anise, cinnamon and a pinch of salt. Reduce heat; simmer for about 7 minutes until thickened. Add persimmons. Simmer, covered, until tender, about 20 minutes. Put the  fruits to a bowl using a slotted spoon. Prepare syrup until reduced by half, about 5 minutes. Pour over persimmons. Let cool. Refrigerate until chilled (up to 2 days). Use ice cream to serve.

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