The persimmon is the fruit of the persimmon tree that has fine wood like ebony and other used for landscaping purposes.
This fruit has its origins in China, where its cultivation is enormous, as well as in countries like Japan and South Korea. In Brazil, it was introduced around 1890, in São Paulo, and expanded from 1920 onwards. , with Japanese immigration.
The South and Southeast regions are the largest producers, followed by Paraná and Rio Grande do Sul.
The state of São Paulo has a relevant production in economic importance and its nearly 1 million feet produce around 87 thousand tons of persimmons per year.
SPECIES CULTIVATED IN BRAZIL
Persimmon is made up of large, sweet berries, whose colors range from red to yellowish.
It is a fruit rich in pectin, starch, sugars, with a high level of vitamin A and low acid content.
In Brazil, there are 3 groups of persimmons, classified according to astringency and pulp color:
- Sibigaki (tannin type)
Its fruits always have a tannin and yellow pulp, regardless of the presence or absence of seeds.
These fruits need post-harvest treatment with ethylene, carbon dioxide or ethanol, to remove the tannin and become ready for consumption.
- Amagaki (sweet type)
Its pulp is yellow and has no tannin, whether it contains seeds or not.
They are also called sweet persimmon, or white chocolate.
They have a yellow pulp and rich in tannin, requiring desaturation for consumption.
However, when pollination occurs, there is formation of seeds and the pulp is dark, with a brownish color and no tannin, being able to be consumed at harvest.
NUTRITIONAL PROPERTIES OF PERSIMMON
Persimmon has a tomato-like appearance, but with a sweet, mild flavor.
The fruit is not among the most popular, but it is gaining prominence due to its properties.
When ripe, persimmon is rich in nutrients such as protein, fiber, vitamin A, vitamin B complex, vitamin C, vitamin K, calcium, manganese, phosphorus and potassium.
For every 100g of fruit we find:
- Energy: 70 calories;
- Carbohydrates: 18.59g;
- Sugar: 12.53g
- Food fiber: 3.6g
- Fats: 0.19g
- Proteins: 0.58g
- Vitamin A: 81mg
- Vitamin B1: 0.03mg
- Vitamin B2: 0.02mg
- Vitamin B3: 0.1mg
- Vitamin B6: 0.1mg
- Vitamin C: 7.5mg
- Calcium: 8mg
- Iron: 0.15mg
- Phosphorus: 17mg
- Potassium: 161mg
- weight loss
As this fruit is a source of fiber and is made up of a good amount of water, persimmon helps to promote the feeling of satiety in the body, hence losing weight.
However, we must remember that persimmon has a high sugar content: 12.33g for every 100g.
Because of this, the best option to enjoy it well is to consume it before a training session, which will turn the sugar into energy, which will be used up by the body during exercise.
- eye health
Another property of persimmon is to protect the health of the eyes.
This is because it contains lutein, which has been proven to improve and maintain vision.
It acts on the retina, controlling macular degeneration and preventing cataracts.
But the benefits of persimmon go even further, as it is a source of vitamins A, C and K, which have antioxidant properties and protect against retinal damage.
Finally, the substances contained in the blood reduce the damage caused by ultraviolet radiation and reduce the wrinkles that appear on the skin around the eyes.
- digestive system
Remember that persimmon contains fiber and it helps with the digestive process.
Fibers facilitate the passage of feces, fight constipation and anal infections, and help in the treatment of colon cancer.
- Fight free radicals
The substances mentioned in item 2 also have antioxidant action, which protect the body from the action of free radicals that damage cells and are responsible for the development of cancer.
- prevents aging
Free radicals cause faster and more premature aging, there are substances in persimmon that fight it.
We can say that protection against premature aging is one of the main benefits of persimmon.
Vitamins A, C and K take care of the skin, keeping it healthy and reducing the appearance of wrinkles that accompany advancing age.
- heart health
Persimmon is rich in potassium, a nutrient that expands blood vessels and relaxes muscles, which promotes blood pressure control.
Another important item is the fact that persimmon is rich in water and low in fat, making it collaborate with good cholesterol levels.
- Diuretic effect
For those who have problems with fluid retention, persimmon is a great option, as it has a diuretic effect, stimulating the urine without causing a lack of potassium, something that can occur with the use of diuretic medications.
TIPS FOR CHOOSING AND STORING PERSIMMON
When you buy persimmon, choose the one that has a deep color, with smooth, shiny and plump skin.
So don’t take persimmons that are stained or have cracked skin. However, if the persimmons are not ripe, you can place them on top of a paper bag at room temperature to encourage them to ripen.
However, as soon as they are good to eat, it is recommended to store them in the fridge and consume as soon as possible
As we saw at the beginning of the article, persimmon offers many benefits, but it can have effects that are not so good.
Persimmon has high doses of tannin, a substance that can have toxic effects on the body, as it can influence the absorption of nutrients.
So, overeating with this fruit is not a good idea.
Another bad effect of the fruit is that eating it on an empty stomach can cause diarrhea.
In addition, patients with diabetes must take special care because of the high sugar content of the fruit, which can raise the blood sugar level.
After so much information about the benefits of persimmon, we need to include it in our diet.
So, we’re going to give you some simple, easy-to-make recipes containing persimmon.
- 250g of soft persimmon, shelled
- 395g of condensed milk (1 can)
- 395g of sour cream
- 2 sheets of unflavored gelatin (use is optional, if you want more creamy, do without it)
- If you choose gelatine, let it soak in cold water and dissolve the instructions on the package.
- Put all ingredients in a blender and blend for about 5 minutes.
- Pour into a refractory if it is without the gelatin.
- If it’s with the gelatin, you can put it in a hole shape in the middle and put it in the fridge.
- Wait at least 4 hours to serve.
Pretty simple, isn’t it?
- 2 teaspoons of baking soda;
- 3 cups of persimmon pulp;
- ½ cup butter at room temperature;
- 1 1/3 cup sugar;
- 2 eggs;
- 2 teaspoons of lemon juice;
- 2 teaspoons of vanilla essence;
- 2 cups of wheat flour;
- 1 teaspoon of baking powder;
- ½ teaspoon of salt;
- ½ teaspoon of ground cloves;
- 1 teaspoon of ground cinnamon;
- ½ tsp chopped walnuts;
- ½ cup of raisins.
- Pre-heated oven at medium temperature;
- Grease and flour a shape with a center hole;
- Process the pulp of the persimmons with baking soda and set aside;
- In a large bowl (or an electric mixer) beat the butter and sugar until light;
- Add eggs, lemon juice and vanilla essence and beat until fluffy;
- Add the persimmon mixture and beat until combined;
- Sift the flour, yeast, salt, cloves and nutmeg;
- Add everything to the persimmon mixture and beat until smooth;
- Add the walnuts and raisins and mix with a spatula;
- Place in prepared pan and bake for 50-60 minutes;
- Let it cool in the pan for about 15 minutes before removing it from the pan;
- Wait for it to cool well and then serve.
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