Currently, if you go to the supermarket or market, you will come across a mysterious fruit that intimidates many potential buyers. These are those who know nothing about its origin, the different ways of eating it, its sublime taste and its multiple health benefits. The persimmon is one of the most energetic fruits and is also rich in polyphenols and flavonols. Not to mention its fiber, vitamin C, A and iron content. But how do you eat a persimmon to enjoy all these wonderful ingredients? Here’s everything you need to know about varieties, selection, storage and consumption!
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You see a strange fruit on the fruit shelf and read the little label that just says “persimmon”. If you’ve never heard of it before, you may be wondering what kind of fruit the persimmon actually is. Still known as Chinese quince or fruit of the gods, this fruit convinces with many healthy ingredients and a very special taste.
Interesting facts about the delicious and energy-rich persimmons
Persimmons are the fruits of the persimmon tree. The persimmon tree has been cultivated in China for over 2000 years and the country is the main producer of persimmon fruit. And while persimmons are very popular in Asia, few people outside the Far East are familiar with them. In Europe, the fruit is grown in economically significant quantities, especially in Spain and Italy.
Is persimmon healthy?
Persimmons are good sources of vitamins and, because of the relatively large number of calories, a good source of energy. The fruit contains not only vitamin C, but also a lot of provitamin A, which is good for the eyes and skin and provides good cell protection against harmful substances. In addition, the sweet fruit of the gods contains minerals such as potassium and phosphorus.
Here are the nutritional values of persimmon per 100 g:
- Caloric value: 71 kcal
- Protein: 1 g
- Carbohydrates: 16 g
- of which sugar:16 g
- Fat: 0 g
- Dietary fiber: 3 g
Can you eat persimmons during pregnancy?
The consumption of persimmons is allowed and even recommended during pregnancy. Persimmons are a natural source of provitamin A, which is converted into the important vitamin A in the body. During pregnancy, this vitamin plays an important role in the development of the placenta. To avoid the bitter taste, pregnant women should eat persimmons without the skin to be on the safe side.
When is a persimmon ripe?
In Germany, the persimmon is in season right now. The healthy fruit can be found in domestic markets from October to January and now is the best time to taste and enjoy it. Among the best-known varieties are the cultivated forms Persimmon , Sharon fruit and honey apple, which can be found conditionally until February in the fruit shelf.
When buying persimmons, look for a dark yellow or deep orange color, a shiny, smooth skin and intact green leaves. If there are several varieties to choose from, it’s best to buy a few of each variety to find out which one you like best.
Unripe persimmon fruit can taste bitter and cause a furry tongue. This is due to the high tannin (tannin) content and can be variety dependent. However, if you give the fruit time to ripen, the tannin will break down.
There is a simple way to speed up the post-ripening of persimmon fruit. So don’t throw away furry-tasting persimmons, but put them in a fruit bowl or a bag of apples and be patient. After a few days, your persimmons will taste heavenly! When the skin has become translucent, most of the tannins are gone. It is best to store the ripe persimmons in the refrigerator.
To peel persimmons or not
In general, the skin of the persimmon fruit is edible as long as it does not have any dark spots. Because much of the bitterness is in the peel, some people prefer to eat only the inside. Some varieties, such as sharon and persimmon, do not contain as much tannin and thus taste sweeter when unripe. You can easily eat these varieties with the peel.
How do you eat a persimmon properly?
If you want to eat the peel with it, wash the fruit well with cold water, without squeezing too hard, and gently rub it dry. Then cut the persimmon open, remove the leaves and divide the fruit into wedges like an apple. The middle part is also edible, so give it a try and decide whether you want to eat the stalk with it or prefer to remove it.
The easiest and perhaps most popular way to eat a persimmon is to cut open the ripe fruit and spoon the flesh, eating it like a kiwi . You can also use the spooned pulp as an ingredient in many delicious recipes.
Ideas for persimmon recipes, perfect for autumn and winter.
Since the persimmon season is relatively short, lovers of the fruit try to eat as much of it as possible in winter. If you are also convinced of the taste and health benefits of persimmons, then you can try some simple persimmon recipes as a change from eating them raw. Here are some ideas:
- Persimmons can be used to make both sweet and savory recipes. You can enjoy the fruit with yogurt or oatmeal and use it as an ingredient in delicious jarred desserts.
- For a healthy snack, you can slice the persimmon and dry it in a dehydrator.
- To enhance your cakes and muffins in the fall and winter, you can also add some persimmon pulp to the batter.
- Among the most popular recipes with persimmon are also jams and chutneys. You can also make compote from the fruit.
- You can cut and freeze the ripe persimmon fruits to add a nutrient-rich ingredient to your smoothies. This way you can enjoy the delicious fruit even out of season.
- Persimmons add a bit of freshness to hearty dishes like casseroles and Indian food. Salads with persimmons are also a great option for winter.